Go Back
+ servings
Raspberry, Mango, and Ginger Muffins -- These Raspberry, Mango, and Ginger Muffins are packed with bright notes of fruit and will bring lots of sunshine to your morning breakfast routine! | wearenotmartha.com

Raspberry, Mango, and Ginger Muffins

These Raspberry, Mango, and Ginger Muffins are packed with bright notes of fruit and will bring lots of sunshine to your morning routine!
No ratings yet
Print Pin
Course: Breakfast
Cuisine: American
Keyword: Fruity Muffins, Ginger Muffins, Sweet Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Makes: 1 dozen muffins

Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ cup whole milk
  • cup unsweetened apple sauce
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups fresh raspberries, coarsely chopped
  • ½ cup chopped dried mango
  • 3 Tbsp finely chopped candied ginger
  • 2 Tbsp raw sugar, for topping (optional)

Instructions

  • Pre-heat oven to 350 degrees and spray a 12-cup muffin tin with cooking spray.
  • In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.
  • In a separate medium bowl, whisk together milk, applesauce, eggs, and vanilla extract.
  • Slowly fold the wet mixture into the dry ingredients until combined, taking care not to over-mix. Fold in the raspberries, mango, and ginger.
  • Spoon the batter into the prepared muffin tin, filling cavities about ¾ of the way full. Sprinkle raw sugar over the tops of batter, if desired.
  • Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for a couple minutes before removing to wire rack to cool for at least 15 minutes more.

Notes

Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!