Ingredients:
1 large eggs
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla extract
4 tablespoons butter, melted and cooled
1 1/2 cups diced ripe mangoes
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chopped unsalted macadamia nuts
1/4 cup flour
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened
Directions:
PREHEAT OVEN TO 400F degrees.
For topping: Combine all ingredients except butter in a small bowl; mash in butter with a fork or rub in with your fingertips; chill until needed.
Grease a 12-cup muffin tin; be sure to lightly grease area around the muffin wells so they won’t stick as they rise.
In a large bowl, whisk together egg, sour cream, milk, vanilla and melted butter; fold in mango.
In another large bowl, stir together flour, sugar, baking powder, baking soda, and salt.
Make a well in the center of the dry ingredients and add mango mixture.
Fold together just to moisten and evenly blend; the batter will be lumpy.
Using a large spoon, quickly fill muffin wells with batter to the tops.
Crumble topping over tops and bake 25- 30 minutes or until a toothpick inserted into center emerges with just a few crumbs clinging to it.
Cool in pan 5-10 minutes; loosen muffins and tilt each on its side to cool further.
Serve warm or at room temperature.
Servings: Serve
Time preparation: 20 min.
Time total: 50 min.