Start the day with a little taste of the tropics. These Mango Lime Muffins are a tender, light, fluffy muffin with a mild lime flavor loaded with chunks of mango, topped with a sweet, crunchy almond streusel, and drizzled with a tart lime glaze.
My Key Lime Pie with a Mango sauce was the inspiration for these muffins. I love the flavor combination, and had left over mangos and limes. So the next morning, I decided to transform my Blueberry Streusel Muffin recipe in to a tropical muffin.
The streusel topping and tart lime glaze makes these muffins almost like mini coffee cakes. You could make the muffins without the toppings and they’d be great, but the toppings really make them extra fabulous.
In fact, I loved the topping so much I was daydreaming about making muffin top muffins. I have two muffin top pans that I need to pull out of the cupboard and start using more often. This muffin recipe would make fabulous muffin top muffins.
If you love mangos, you’re going to love this muffin. You may even daydream about it too.
Mango Lime Muffins
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lime zest
- ½ cup whole milk
- 1 ½ cups diced fresh mango
- ¼ cup sugar
- 2 tablespoons flour
- 1 ½ tablespoons butter melted
- 2 tablespoons sliced almonds slightly crushed
- 1 cup powdered sugar
- 1 - 2 tablespoons lime juice
- Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
- Prepare streusel topping and set aside.
- In a small bowl, whisk together flour, baking powder and salt and set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla, lime zest and milk. Add flour mixture and stir until just combined. Stir in mango.
- Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.
- Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean.
- When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.
- Streusel ToppingIn a small bowl, whisk together sugar and flour. Add butter and mix until mixture has a sandy texture. Mix in almonds.
- GlazeWhisk together powdered sugar and lime juice until smooth. Drizzle over muffins.
Great recipe!.. I did not have a lime in house so I did not add it. Added lime juice to glaze..
Perfect recipe to use the free mangos from my neighbor. Like this recipe better than others that include a banana with mango muffins or bread.
thanks for sharing.
Soooo, although I love lime, the glaze was a little sharp for me. I added 1 Tbsp (Tofutti better than) cream cheese to the mix and it took the edge off and rounded it out. Great muffins, wanted to do something with mangos this morning and this hit the spot!
Adding cream cheese is a delicious idea.
This is an interesting combination…mango and lime.
I love zesty treats. My sons love mangoes. This is a happy compromise. I like that you use fresh mango and added some nuts.
Beautifully made muffins! I love both lime and mango. Such strong flavors. It’s very delicious!
You had me at almost like mini coffee cakes! What a great flavor combination!
These look scrumptious!!!
Annamaria @ Bakewell Junction
I love mangos. These muffins are right up my alley.
Muffins with mango.. Yummy! I would love one 🙂
Maureen | Orgasmic Chef
I remember years ago buying a muffin top pan because that’s was the only bit I wanted to eat. I wasn’t really happy with how it turned out so I went back to peeling off the tops of the muffins. 🙂 I would LOVE mango and lime muffins. Yum. I can’t wait for mango season to come again.
i love the key lime and mango flavor combination. They look delicious and oh so sweet!
My grandsons just brought me two gorgeous mangoes from the fruit stand in Homestead, FL!! What timing!
It links like a great recipe and I love almonds. But wait, mango and lime! How could that recipe have anything in it except macadamia nuts?
Lol you’re so right. Except I didn’t have macadamia nuts on hand. Also, you’ll need tO keep a closer eye on it because macadamia nuts burn more easily than almonds. Enjoy!
Beautiful! The muffins alone sound good but add the topping and glaze? Even better……
Before I bake these beautiful-looking muffins, I’m wondering if their texture suffers the next day (and beyond).
Often with baked goods containing fruit, the moisture from the fruit makes the texture gummy.
Thanks in advance!
Thanks Pat – with five of us at home still, muffins rarely last more than a day, so I don’t know if that would be a problem with these. I have had good luck freezing muffins to eat later. Have you tried that?
A great flavour combo and lovely muffins!