Ingredients
For the muffins:
1 1/2 cups all-purpose flour
1 cup cane sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup melted butter
2 large eggs
1 cup milk
1 teaspoon vanilla extract
1 cup crushed freeze-dried mango
For the white cream:
1 cup cream cheese, at room temperature
1/2 cup cane sugar
1 teaspoon vanilla extract
2-3 tablespoons milk (adjust according to desired consistency)
For decoration:
1/2 cup crushed freeze-dried mango
Instructions
Preparing the muffins:
Preheat the oven:
Preheat your oven to 180°C (350°F).
Place muffin liners in a muffin tray or lightly grease the tray.
Mix dry ingredients:
In a large bowl, sift together the flour, cane sugar, baking powder, baking soda, and salt.
Mix wet ingredients:
In another bowl, beat the eggs and mix with the melted butter, milk, and vanilla extract.
Combine the mixtures:
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the crushed freeze-dried mango.
Fill the muffin liners:
Fill the muffin liners up to 3/4 of their capacity with the batter.
Bake:
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tray for about 5 minutes, then transfer them to a wire rack to cool completely.
Preparing the white cream:
Mix the cream:
In a large bowl, beat the cream cheese until smooth.
Add the sugar and beat until fully incorporated.
Add the vanilla extract and milk, one tablespoon at a time, until the mixture is smooth and spreadable.
Decoration:
Apply the cream:
Once the muffins are completely cool, apply a layer of white cream to the top of each muffin.
Sprinkle with freeze-dried mango:
Sprinkle the crushed freeze-dried mango over the layer of white cream.
Serve and Enjoy:
Serve the decorated muffins:
Serve the decorated muffins and enjoy this delicious combination of flavors.
Enjoy your freeze-dried mango muffins with white cream!
