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Mango Pineapple Muffins
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Mango Pineapple Muffins

Prep Time15 minutes
Cook Time22 minutes
Total Time40 minutes

Ingredients

  • 2 cups all-purpose flour nothing fancy
  • ¾ cup granulated sugar sweet but not over-the-top
  • 2 teaspoons baking powder the lift your muffins deserve
  • ½ teaspoon salt don’t skip—it balances everything
  • 2 large eggs room temp if you’re feeling responsible
  • ½ cup melted butter or oil butter = richer, oil = extra moist
  • ½ cup milk any kind works
  • 1 teaspoon vanilla extract for depth, not drama
  • ¾ cup diced mango fresh or frozen, just thawed
  • ¾ cup diced pineapple fresh or canned—drained well

Instructions

  • Preheat & Prep: Preheat your oven to 375°F (190°C). Line a muffin tin with liners or grease it well. Muffins hate sticking almost as much as we do.
  • Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt. Break up any flour clumps like you mean it.
  • Mix Wet Ingredients: In another bowl, whisk eggs, melted butter (or oil), milk, and vanilla until smooth. This should look friendly, not aggressive.
  • Combine: Pour wet ingredients into dry and gently fold until just combined. Lumps are fine. Overmixing is not.
  • Add Fruit: Fold in mango and pineapple gently. You want fruit chunks, not tropical mush. Pro tip: Toss fruit in a little flour to prevent sinking.
  • Bake: Divide batter evenly into muffin cups. Sprinkle tops with coarse sugar if using. Bake for 18–22 minutes, until golden and a toothpick comes out clean.
  • Cool (Briefly): Let muffins cool for 5–10 minutes before diving in. Or don’t. I won’t judge.