- 2 cups unbleached flour
- 3/4 cups sugar
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 stick (1/2 cup) unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 tsp vanilla
- 1_1/2 cups mango (skinned and diced)
- 2 tbsp lemon zest
- 1/2 cup chopped pecans
- Topping:
- 1/2 cup confectioners' sugar
- 2 tbsp lemon juice (fresh)
- 1 tbsp dark rum or brandy
Servings: 12
- Preheat oven to 375 F. In a large bowl mix butter and sugar, beat well.
- Add eggs (beat in one at a time). Then add sour cream, milk, and vanilla. Mix well.
- Stir in lemon zest and diced mango.
- In another bowl, mix flour, baking powder, soda, and salt. Pour flour mix into liquids, stir until just combined.
- Spoon batter into greased muffin pan. Sprinkle with chopped pecans.
- Bake for 16-20 minutes. Cool muffins for 5 minutes.
- Mix together glaze ingredients and drizzle over the top of each muffin and serve.