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    Seasonal Recipes

    Recipe: If you’re craving a big muffin, these mango-cornmeal giants are for you

    Mango-cornmeal muffins
    Karoline Boehm Goodnick for The Boston Globe
    Mango-cornmeal muffins

    Makes 6 large (or 12 regular) muffins

    Sometimes you crave a big muffin, maybe because you’re really hungry or just want something to nibble all morning. If so, these Texas muffins are your size, made in a 6-cup pan (though you can also use a standard 12-cup muffin pan). The batter is mixed with yellow cornmeal — try a stoneground variety labeled medium grind — along with buttermilk and diced fresh mango. One mango usually yields 1¼ to 1½ cups diced fruit, particularly if you’re good at cutting every morsel from around the pit; if you have small mangoes, you may need 1½ or 2 fruits.

    Butter (for the pan)
    cups stoneground yellow cornmeal
    cups flour
    ½cup sugar
    2teaspoons baking powder
    ½teaspoon baking soda
    ½teaspoon salt
    cups buttermilk
    ½teaspoon vanilla extract
    6tablespoons butter, melted and cooled slightly
    to 1½ cups diced fresh mango (½-inch pieces), from 1 or 2 ripe mangoes

    1. Set the oven at 400 degrees. Butter a 6-cup
    Texas-size muffin pan or line a standard 12-cup pan with cupcake liners.

    2. In a bowl large enough to hold all the batter, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt to blend them.


    3. In another bowl, whisk the eggs. Whisk in the buttermilk, vanilla, and melted butter. Using a large rubber spatula, stir the buttermilk mixture into the cornmeal mixture just until blended. Stir in the mango.

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    4. Spoon the batter evenly into the muffin cups. Bake for 18 to 20 minutes or until golden and a toothpick inserted into the centers comes out clean. Cool on a wire rack for 10 minutes. Use a blunt knife to cut around the muffins, then remove them from the pan and transfer to the rack. Serve warm or at room temperature.
    Lisa Zwirn

    Lisa Zwirn can be reached at