White Chocolate Mango Muffins

Recipe from Confections from a Foodie Bride

Ingredients

• 3 cups + 1 Tbsp all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 10 Tbsp unsalted butter, cubed and softened
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla
• 1/4 tsp almond extract
• 1 1/2 cup plain fat-free Greek yogurt
• 1 cup diced mango
• 1 cup white chocolate chunks/chips
• Coarse sugar, for sprinkling tops (optional)

Instructions

1. Preheat oven to 400
2. Mix 3 cups flour, baking powder, baking soda, salt in medium bowl; set aside.
3. Cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
4. Add eggs, one at a time, beating well after each addition followed by the vanilla and almond extract.
5. Beat in half of dry ingredients, followed by a third of the yogurt.
6. Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
7. Toss mango and white chocolate with the remaining 1 Tbsp flour and add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
8. Spray a muffin tin with non-stick spray or line with paper liners. And if you find that you're 3 paper liners short, you can improvise with some parchment paper cut in ~5-6 inch squares. But it's a total pain.
9. Divide the batter evenly among cups, using a large cookie scoop (my scoop is ~2.25 inches across).
10. Sprinkle top lightly with coarse sugar, if using.
11. Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~12 more minutes until golden brown and a skewer inserted in the center comes out clean.
12. Let cool 5 minutes in the pan before removing and cooling completely.
13. Will keep ~4 days in a covered cake plate, can be frozen.

--Valerie --- Mine made 16 regular and 24 mini muffins