Ingredients
Scale
Muffins
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 cup demerara sugar
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 large eggs
- ½ cup almond milk
- 2 cups mango, peeled, seeded, and diced
- ½ cup unsalted macadamia nuts, toasted and coarsely chopped
Topping
- 1 tablespoon demerara sugar
- 2 tablespoons ground cinnamon
Instructions
- Preheat oven to 350 degrees F. Oil 10 cups in a muffin tin generously, including the tops.
- In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. In a large bowl, stir together sugar, oil, and vanilla until combined. Stir in eggs. Add flour mixture to sugar mixture and stir until fully combined. It will be very thick. Stir in the almond milk. Add the mango and nuts, and stir until just combined.
- Using a regular sized ice cream scoop, scoop batter into prepared muffin cups, filling all the way to the top. Divide any remaining batter among the cups.
- In a small bowl stir together cinnamon and sugar to make the topping. Sprinkle topping over muffins. I usually do half with and half without. Bake for about 25 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the muffins comes out with only a few moist crumbs.
- Muffins may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for several hours, or in a 350 degree F oven for about 20 minutes.