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Mango Lassi Crunch Muffins

I’ve mentioned our love of Indian food here a lot, and one thing we always, always order now when we eat Indian are mango lassis, a sweet and fruity yogurt drink. They are like smoothies except so much more rich and addictive. So when I saw a recipe for a mango lassi inspired muffin with a really interesting sounding crunchy filling on Scarletta Bakes, I was down to try making them with a few slight modifications.

This crunchy filling smelled absolutely heavenly toasting in the oven. My filling was a combination of 3/4 cup of pecans, about 6 Golden Oreos crumbled, 1/2 cup of Trader Joe’s mango granola (instead of the Rice Krispies called for by the original recipe), and half a cup of white chocolate chips, melted. I baked it all together on a parchment-lined baking sheet for 10 minutes at the low temperature of 250°.

I basically followed the muffin recipe except for a few small details. I replaced half of the oil for applesauce to make the muffins a little bit healthier. I also didn’t measure out the mango because I hate messing with cutting and peeling mangoes, so I just used one really large mango, and assumed it was close to two cups. It probably wasn’t, so if I make these again, I will make sure I use more mango, so that it’s flavor really comes through.

Pour some of the muffin batter into a muffin tin, add the crunchy filling, and top with some more batter, letting the crumble peek out ever so slightly.

These muffins are soft and moist, and my favorite part was the delicious crunchy filling stuck together with melty white chocolate.

On an unrelated note, here is Bonnie cuddling her dragon toy! I swear this wasn’t posed!

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