Mango-Macadamia Muffins

1 large egg

1/2 cup sour cream

1/2 cup milk

1 teaspoon vanilla extract

4 tablespoons butter (1/2 stick) -- melted and cooled

1 1/2 cups diced ripe mango

2 cups flour

1/2 cup sugar

1 tablespoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

-----TOPPING----- 1/3 cup chopped unsalted macadamia nuts

1/4 cup flour

1/4 cup light brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons butter -- softened

PREHEAT OVEN TO 400F.

For topping: Combine all ingredients except butter in a small bowl; mash in butter with a fork or rub in with your fingertips; chill until needed.

Grease a 12-cup muffin tin; be sure to lightly grease area around the muffin wells so they won`t stick as they rise. In a large bowl, whisk together egg, sour cream, milk, vanilla and melted butter; fold in mango. In another large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients and add mango mixture. Fold together just to moisten and evenly blend; the batter will be lumpy.

Using a large spoon, quickly fill muffin wells with batter to the tops. Crumble topping over and bake 25 - 30 minutes or until a toothpick inserted into center emerges with just a few crumbs clinging to it. Cool in pan 5 - 10 minutes; loosen muffins and tilt each on its side to cool further. Serve warm or at room temperature.

YIELD: 12 muffins