Saturday mornings spent at home call for big breakfasts. Still in our pajamas, we take time to prepare dishes that weekday schedules prohibit: Belgian waffles, baked eggs, and muffins. My family loves muffins, and our favorites are the ones laden with sweet, ripe fruit — blueberries, raspberries, peaches. 

While I prefer this recipe with mango, you can substitute any of the aforementioned fruits. Although usually available year round, mangoes are at their best in spring and summer, which is when I bake these moist muffins that aren’t too dense and deliver the essence of mango. These muffins are best eaten the day they are baked.