Peanut Streusel Mango Muffins

Prep: 15 min., Bake: 24 min., Cool: 30 min.
Remove muffins from pan after baking using a knife or metal spatula instead of inverting and losing streusel.

Yield: Makes 1 dozen (serving size: 1 muffin)
Recipe from Southern Living Cooking School

More From Southern Living Cooking School

Nutritional Information

Amount per serving
  • Calories: 256
  • Fat: 8.7g
  • Saturated fat: 3.9g
  • Polyunsaturated fat: 1.2g
  • Monounsaturated fat: 2.9g
  • Protein: 4.6g
  • Carbohydrate: 41g
  • Fiber: 1.5g
  • Cholesterol: 32mg
  • Iron: 1.5mg
  • Sodium: 270mg
  • Calcium: 43mg

Ingredients

  • 1/2 cup coarsely chopped dry roasted, salted USA-GROWN PEANUTS
  • 1/4 cup light roast peanut flour made with USA-GROWN PEANUTS
  • 2 cups all-purpose flour, divided
  • 1/2 cup firmly packed light brown sugar, divided
  • 5 1/2 tablespoons butter, melted and divided
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 medium mangoes (about 2 pounds), peeled and chopped*
  • 1/2 cup granulated sugar
  • 1/2 cup low-fat buttermilk
  • 1 large egg
  • 12 aluminum foil baking cups

Preparation

  1. 1. Preheat oven to 375°. Stir together chopped peanuts, peanut flour, 1/2 cup all-purpose flour, 1/4 cup light brown sugar, and 3 1/2 tablespoons melted butter until mixture is crumbly.
  2. 2. Stir together baking soda, next 3 ingredients, and remaining 1 1/2 cups all-purpose flour in a bowl.
  3. 3. Process mango in a blender or food processor 15 to 20 seconds or until pureed. Pour puree into a measuring cup to equal 1 cup. (If necessary, discard any remaining puree, or reserve for another use.)
  4. 4. Whisk together 1 cup mango puree, granulated sugar, buttermilk, egg, and remaining 1/4 cup brown sugar and 2 tablespoons melted butter in a medium bowl until well blended. Gradually whisk in flour mixture just until combined.
  5. 5. Place baking cups in a muffin pan. Spoon batter into cups, filling two-thirds full. Sprinkle peanut streusel mixture over batter.
  6. 6. Bake at 375° for 22 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Gently transfer muffins from pan to a wire rack using a knife or metal spatula, and cool completely (about 20 minutes).
  7. *2 cups frozen cubed mango, thawed, may be substituted.
  8. Note: To make ahead, freeze baked, cooled muffins in a heavy-duty zip-top plastic freezer bag up to 1 month. To reheat, remove muffins from baking cups, wrap in a paper towel, and microwave at HIGH 20 seconds or until thoroughly heated. For testing purposes only, we used 12% fat light roast peanut flour.
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