Print

Mango Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

Deliciously moist and flavorful mango muffins with a crunchy demerara sugar topping, combining the tropical sweetness of fresh mangoes and the richness of coconut. Perfect for breakfast or a sweet snack.

Ingredients

Dry Ingredients

  • 2 1/4 cups plain flour (all-purpose flour)
  • 1 1/4 tsp baking soda (bi-carbonate soda), sifted if lumpy
  • Pinch of salt
  • 1/2 cup desiccated coconut (unsweetened, finely shredded)
  • 2 tbsp demerara sugar

Wet Ingredients

  • 1/3 cup unrefined coconut oil (or unsalted butter), melted and slightly cooled
  • 1 large egg (55 – 60g/2 oz each in shell)
  • 1 tsp white vinegar
  • 3/4 cup white sugar (can reduce to 1/2 cup but no less)
  • 1 tsp vanilla extract
  • 1 cup (260g) pureed mango (1 1/3 cups small chopped mango reduces to 1 cup once pureed), room temp
  • 2 cups (370g) chopped mango (small, 8mm to 1 cm max), room temp

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 220°C/425°F (200°C fan-forced). Spray a muffin tin with canola oil or grease well with butter to prevent sticking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the plain flour, baking soda, and a pinch of salt until well mixed.
  3. Mix Wet Ingredients: In a separate large bowl, whisk the melted coconut oil, egg, white vinegar, white sugar, and vanilla extract together until smooth and fully combined.
  4. Combine Wet and Dry Ingredients: Pour the dry ingredient mixture into the wet ingredients and gently fold using a rubber spatula until the flour is almost incorporated. Avoid overmixing.
  5. Add Mango and Coconut: Fold in the chopped mango and desiccated coconut carefully. Stop mixing as soon as the flour disappears, even if a few lumps remain, to ensure the muffins stay moist and tender.
  6. Fill Muffin Tin and Add Crunch: Divide the batter evenly between the muffin holes, slightly mounding the tops. Sprinkle 1/2 teaspoon of demerara sugar on top of each muffin to create a crunchy topping.
  7. Bake Muffins: Place the muffins in the oven. Immediately reduce the temperature to 200°C/390°F (180°C fan-forced). Bake for 24 minutes or until the tops are golden and crunchy and a skewer inserted into the center comes out clean.
  8. Cool Muffins: Let the muffins cool in the tin for 10 minutes before transferring them to a wire cooling rack. Allow them to cool for at least another 10 minutes before serving to enjoy the full flavor and texture.

Notes

  • Note 1: Baking soda should be sifted if lumpy to ensure even distribution.
  • Note 2: Use melted and slightly cooled unrefined coconut oil or unsalted butter for best results.
  • Note 3: Pureeing the mango concentrates moisture, helps bind the batter, and complements the texture with chopped mango for bursts of flavor.
  • Note 4: Demerara sugar on top adds a pleasant crunchy texture after baking.
  • Note 5: Greasing or spraying the muffin tin well helps prevent muffin sticking and ensures easy removal.

Find it online: https://yumntasty.com/mango-muffins-recipe/