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“I needed to use up extra strawberries and mangoes. Instead of another fruit salad, I came up with this recipe. I have made these using both regular and mini muffin cups. TIP: For a special touch add a topping to your muffins before you bake them. Over batter in muffin cups, sprinkle quick-cooking rolled oats, a homemade streusel, cinnamon and sugar, coconut flakes or chopped nuts.”
12 muffins

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Grease the bottoms of muffin cups or line with paper wrappers; set aside.
  3. In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon.
  4. In a larger bowl, mix butter, sugars and cream cheese together, blending until creamy. Add eggs one at a time, mixing thoroughly. Add applesauce, yogurt, add lemon juice stirring until combined.
  5. Add dry ingredients from medium bowl to the large bowl, with creamy mixture, stirring just until moistened.
  6. Gently fold in strawberries and mango.
  7. Divide batter evenly among greased muffin cups.
  8. Add optional topping over top muffin cups. See tip above for ideas.
  9. Bake 20 minutes or until toothpick inserted in center comes out clean. Time may vary depending on the size muffin cups used.
  10. Cool 10 minutes in cups on wire racks. Remove muffins from cups and let cool completely.

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