Chocolate mango marble muffins

HOW TO MAKE CHOCOLATE MANGO MARBLE MUFFINS

Step 1: Preheat the oven to 180ºC (350ºF). Line muffin tins with paper liners.

Step 2: Wash, peel the mango and cut into pieces. Place it in a blender and blend on high until a creamy mixture; set aside.

Step 3: Beat the eggs and the sugar until a homogeneous mixture. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a homogeneous and creamy mixture.

Step 4: Divide the dough in two parts. In one of the parts beat the chocolate powder for 2 to 3 minutes to incorporate. In the other, add the liquid caramel, the mango and mix for 3 to 4 minutes until it’s nicely incorporated. With a spoon pour small portions of the dough alternately into the prepared muffin tins, one with chocolate and the other with mango and so on until finish the dough.

Step 5: Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes (the time depends on the oven).

Step 6: Turn off the oven, let the muffins cool to room temperature and serve.

TIPS FOR CHOCOLATE MANGO MARBLE MUFFINS

1. When preheating the oven, make sure you have all ingredients ready to start making the muffins.

2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the muffins, resulting in even cooking.

3. Never open the oven door while muffins are baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the muffins sinks in the middle increases.

4. The first thing to do before taking the muffins out of the oven, is to stick a toothpick in the center of the muffins. If it's dry, it's cooked. Turn off the oven and leave the muffins in the oven for another 5 minutes.

5. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the muffins to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).

Chocolate mango marble muffins

In a party or in a snack with friends, these chocolate mango marble muffins are an excellent choice. They have a divine presentation and are a delight. Try it!

5.00 from 1 reviews

PRINT RECIPE

by Pedro Barbosa
Category:Chocolate, Desserts, Easy Breakfast Ideas, Muffins, Recipes
Cuisine: Portuguese
Difficulty: Easy
Servings: 16 units
Prep Time:25 m
Cook Time:20 m
Total Time:45 m
SharePin ItYummly
Ingredients
• 1 tablespoon chocolate powder
• 200 grams (7 ounces) mango
• 150 grams (1 cup) all-purpose flour
• 125 grams (1/2 cup) granulated sugar
• 4 medium eggs
• 1 tablespoon liquid caramel
• 1 teaspoon baking powder
Directions
1. Preheat the oven to 180ºC (350ºF). Line muffin tins with paper liners.
2. Wash, peel the mango and cut into pieces. Place it in a blender and blend on high until a creamy mixture; set aside.
3. In an electric mixer, beat on medium speed the eggs and the sugar until a homogeneous mixture. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a homogeneous and creamy mixture.
4. Divide the dough in two parts. In one of the parts beat the chocolate powder for 2 to 3 minutes to incorporate. In the other, add the liquid caramel, the mango and mix for 3 to 4 minutes until it’s nicely incorporated. With a spoon pour small portions of the dough alternately into the prepared muffin tins, one with chocolate and the other with mango and so on until finish the dough.
5. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes (the time depends on the oven).
6. Turn off the oven, let the muffins cool to room temperature and serve.
Chocolate mango marble muffins
Nutrition facts
Serves 16 units
Per Serving:
% DAILY VALUE
Calories 92
Total Fat 1.5 g(2%)
Saturated Fat 0.5 g(3%)
Cholesterol 41 mg(14%)
Sodium 17 mg(1%)
Total Carbohydrate 17.5 g(6%)
Protein 2.5 g