Mango Muffins with Passion Fruit Glaze

You ever wake up craving something fruity, fluffy, and a little fancy, but don’t want to spend all morning in the kitchen? Same. That’s why I fell hard for these Mango Muffins with Passion Fruit Glaze. I tested a few versions, messed up a couple times (burnt the tops once — rookie move), and landed on a recipe that balances juicy mango sweetness with bright, tangy passion fruit. You’ll get muffins that feel like summer in your hand and a glaze that makes people ask, “Where did you buy these?” — and then you tell them nope, you made them. 🙂

If you enjoy fruity bakes, you might also like this blueberry biscuits with lemon glaze for a different kind of zing.

Why You’ll Love This Recipe

• Bright tropical flavor: Mango brings sweetness, passion fruit adds a citrusy punch.
• Moist, tender crumb: Butter and mango puree keep these muffins soft for days.
• Easy to make: You mix wet, mix dry, fold together — no fancy equipment.
• Beautiful glaze: The passion fruit glaze looks gourmet but takes two minutes.
• Versatile: Eat for breakfast, dessert, or snack time — I won’t judge.

Ingredients You’ll Need

Ingredient list (yes, I measured so you don’t have to guess):

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 cup ripe mango, pureed
• 1/2 tsp vanilla extract
• 1/4 cup milk
• 1/2 cup passion fruit pulp
• 1 cup powdered sugar (for glaze)
• 1-2 tbsp passion fruit juice (for glaze)

Note: I always use ripe mango for maximum flavor. If your mango tastes like cardboard, the muffins will too. FYI, freeze-dried mango bits can work as mix-ins if you’re feeling adventurous.

How to Make (Step-by-Step)

STEP 1

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners. I like the sturdier liners so the muffins don’t stick. You could grease the tin if you prefer, but liners save time.

STEP 2

In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make sure you break up any clumps. I sift sometimes when I feel ceremonious, but whisking works fine and saves time.

STEP 3

In another bowl, combine melted butter, egg, mango puree, vanilla extract, and milk. Mix until smooth. The mango puree adds moisture and flavor, so don’t skimp. If your puree looks chunky, a quick blitz with a fork or blender fixes that.

STEP 4

Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix. You want a lumpy batter, not pancake batter. Overmixing gives you tough muffins, and nobody wants that.

STEP 5

Fill muffin cups about 2/3 full and bake for 20–25 minutes, or until a toothpick comes out clean. Rotate the tin halfway if your oven has hot spots. Let them cool for 5–10 minutes in the tin, then transfer to a rack.

STEP 6

For the glaze, mix passion fruit pulp with powdered sugar and add enough juice (1–2 tbsp) to reach your desired consistency. If you want it thicker, use less juice. If you love drizzle and puddles, go heavier.

STEP 7

Once muffins are cool, drizzle with passion fruit glaze and enjoy! The glaze sets quickly and gives these muffins that professional shine.

Pro Tips for the Best Results

• Use ripe mango — it gives natural sweetness and aroma.
• Don’t overmix the batter — stop when you still see streaks of flour.
• Room-temp egg and milk combine more evenly with melted butter.
• Test with a toothpick at the 18-minute mark; ovens vary.
• Adjust glaze thickness by adding juice in small increments.
• Add texture: fold in 1/2 cup chopped toasted macadamias or shredded coconut for extra crunch.
• Make ahead: bake and freeze unglazed muffins, then thaw and glaze before serving.

Fun Variations & Topping Ideas

Variations:

• Coconut Mango Muffins: Replace 1/4 cup flour with desiccated coconut and add 1/2 tsp coconut extract.
• Spiced Mango: Add 1/2 tsp ground ginger and 1/4 tsp cardamom for a warm twist.
• Mango-Chile Kick: Stir in 1/4 tsp chili powder for a sweet-heat combo. IMO, this one grows on you.

Toppings:

• Toasted coconut flakes for crunch.
• Chopped pistachios or macadamias for richness.
• Fresh passion fruit seeds for an eye-catching finish.
• A dusting of powdered sugar if you want classic elegance.

I tossed chopped pistachios on a batch once and felt like the most sophisticated person at brunch. Slightly dramatic, but accurate.

Try pairing with savory bites or contrasting sweets if you enjoy alternating flavors at a brunch spread.

Storing and Reheating

• Room temperature: Store unfrosted muffins in an airtight container for up to 2 days.
• Refrigerator: Store glazed or glazed-less muffins for up to 5 days in an airtight container. The glaze may soften; that’s fine.
• Freezer: Wrap muffins individually and freeze up to 3 months. Thaw at room temp or warm gently.
• Reheating: Microwave a muffin for 10–12 seconds for a warm, soft treat. For a slightly crisp top, warm at 325°F (160°C) for 6–8 minutes.

Pro tip: If you refrigerate glazed muffins, let them sit at room temp 20 minutes before eating so the flavors open up again.

Leftover ideas

• Breakfast parfait: Crumble a muffin into Greek yogurt with granola and extra mango slices.
• French-toast-style bake: Tear muffins into chunks, pour an egg-milk mixture over them, sprinkle with cinnamon, and bake for a quick bread pudding.
• Muffin crumbs as topping: Use crunchy leftover pieces to top ice cream or fruit salads.
• Mango trifle: Layer muffin cubes, whipped cream, and diced mango for a showstopper.

Frequently Asked Questions (FAQ)

How do I know when mangoes are perfectly ripe?

I pick mangoes that give slightly when I press near the stem. If they smell sweet, even better. A hard mango tastes underwhelming, so avoid those.

Can I use frozen mango?

Yes. Thaw and drain excess liquid, then puree. Frozen mango works well but may add a touch more moisture, so watch the batter texture.

Can I use bottled passion fruit juice for the glaze?

You can, but fresh pulp gives seeds and texture that look great. Bottled juice works when you’re in a pinch.

Can I make these muffins gluten-free?

Replace the flour with a 1:1 gluten-free baking mix and add a tablespoon of xanthan gum if your mix doesn’t include it. Baking time may vary slightly.

Why did my muffins sink in the middle?

You might have opened the oven door too early, overmixed the batter, or used too much liquid. I once panicked and opened the oven to check; the muffins collapsed. Learned my lesson.

Conclusion

These Mango Muffins with Passion Fruit Glaze give you soft, fruity muffins with a glossy, tangy finish that makes them feel like a treat and not just “breakfast.” They work for weekend bakers and Monday morning quick-fixers alike. Try the basic version first, then play with textures and toppings — you’ll find a combo that becomes your signature. If you want the original source I tested against for comparison, check this Mango Muffins with Passion Fruit Glaze Recipe – Everyday Delicious for extra inspiration.

Drop a comment below if you try them, tell me your tweaks, and please rate the recipe — I live for muffin success stories. If you want more fruity bakes, I’ll happily swap ideas. Seriously, send photos. 🙂