Sugared Mango Muffins

• 1 3/4 cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 6 tablespoons unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream
• 2 to 3 mangoes cut into 3/4-inch dice, about 1 1/2 cups)
• 2 teaspoons coarse sugar crystals

1. Preheat the oven to 350F.
2. Place paper liners in 18 standard muffin cups.
3. Sift together the flour, salt, baking powder, and baking soda in a medium bowl.
4. Set aside.
5. Put the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium for 3 minutes.
6. Add the eggs one at a time, blending each time until fully incorporated, stopping and scraping down the sides of the bowl as needed with a rubber spatula.
7. Stir in the vanilla extract.
8. With the mixer on low, slowly add half of the dry ingredients.
9. Using a rubber spatula, stop and scrape the sides of the bowl to ensure everything is moistened.
10. Add the sour cream and beat until just combined.
11. With the mixer on low, add the rest of the dry ingredients until moistened, stopping and scraping down the sides of the bowl with the spatula.
12. Do not overbeat.
13. Stir in the mangoes using the spatula or a wooden spoon.
14. Using a tablespoon or ice cream scoop, fill the prepared muffin cups three-quarters full.
15. Sprinkle each muffin with 1/4 teaspoon sparkling sugar.
16. Bake for 18 to 20 minutes, or until pale golden and a toothpick inserted into a muffin comes out clean.
17. Let cool in the pan.

flour, salt, baking powder, baking soda, unsalted butter, sugar, eggs, vanilla, sour cream, mangoes, coarse sugar crystals

Taken from www.foodrepublic.com/recipes/sugared-mango-muffins-recipe/ (may not work)