Cornmeal Mango Muffins for Memorial Day

Sorry, no TWD this week. My husband has been complaining of "too much dessert" (can you believe it?) and what's more, I'm starting to agree with him...

So, how about breakfast? I liked the Fresh Mango Muffins from last week's "Tuesdays with Dorie" so much that I was inspired to create a variation. Behold--Cornmeal Mango Muffins!


Cornmeal Mango Muffins, version 1.0
adapted from Fresh Mango Bread from "Baking: From My Home to Yours," by Dorie Greenspan
makes 24 standard-sized muffins

1 1/2 cups medium-grind yellow cornmeal
1/2 cup white whole wheat flour (2.4 oz / 68 gm)
1 cup unbleached all-purpose flour (4.8 oz / 136 gm)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
3/4 cup granulated sugar (150 gm)
grated zest of 1 lime (about 1 teaspoon or 3-4 gm)
3 large eggs, lightly beaten (150 gm)
1/4 cup plain yogurt
1/2 cup vegetable oil (107 gm)
3 1/2 cups diced mango (about 3 medium mangos), about 600 gm, sprinkled with the juice of one lime (about 1 1/2 to 2 Tbs)
1 cup raisins (about 120 gm), soaked in 2 Tbs. rum

Prepare standard muffin pans, enough for 24 muffins, by lightly buttering the muffin cup depressions and then lightly spraying with oil. (This "double-greasing" helps to prevent sticking.)

Set oven rack to middle of oven and preheat to 375 degrees F.

In a large bowl, whisk together cornmeal, flours, baking powder, baking soda, salt, and spices. Rub the lime zest into the sugar with your fingers, then whisk into flour mixture.

In another bowl, mix together eggs, yogurt and oil.

Make a well in the center of the flour mixture, pour in the egg mixture, and mix just until barely incorporated. It will be more like a dough than a batter. Gently stir in diced mango and raisins.

Spoon into muffin tins, filling them about two-thirds to three-quarters full. Place in oven. Bake at 375 degrees F for 10 minutes. Rotate pans and turn oven down to 350. Bake about another 10-12 minutes, until brown around edges, golden brown and springy on top, and a toothpick inserted in center comes out clean.

Cool in pans on racks for about 10 minutes. Run a small knife or spatula around the edges of the muffins. Remove from pan to finish cooling on racks.


These were delicious! I love the sweet flavor of cornmeal with tangy sweet fruit. A heavenly combination.

Still, I came up with some ideas about what to do differently next time, namely, increase the batter a bit:

Cornmeal Mango Muffins version 2.0 (warning, not yet tried)

2 cups yellow cornmeal
2/3 cup white whole wheat flour (3.2 oz / 91 gm)
1 1/3 cup unbleached all-purpose flour (6.4 oz / 181 gm)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
3/4 c. granulated sugar (150 gm)
grated zest of 1 lime (about 1 teaspoon or 3-4 gm)
4 large eggs, lightly beaten (200 gm)
3/4 cup vegetable oil (161 gm)
6 Tbs. plain yogurt
4 cups fairly finely diced mango (from 3 large or 4 medium mangoes), about 688 gm, sprinkled with juice of one lime (about 1 1/2 to 2 Tbs.)
1 cup raisins (about 125 gm), soaked in 2 Tbs. rum

Sorry, I don't have weights for the cornmeal and yogurt right now. I'll try to remember to add them later.