Ah, the tantalizing aroma of freshly baked Mango Muffins wafting through the kitchen! These delightful treats are not just muffins; they are a tropical escape wrapped up in coziness, perfect for any time you need a little sunshine in your life. Sweet, moist, and bursting with the tropical flavor of mango, these muffins are the ultimate comfort food—and surprisingly easy to make!
Why You’ll Love This Recipe
- Tropical Twist: These muffins are infused with the juicy flavor of mango, bringing a sunny, tropical vibe to your day.
- Perfect Texture: The combination of mango purée and chunks creates a moist and fluffy texture you’ll adore.
- Quick & Easy: With straightforward steps and basic ingredients, this recipe is perfect for both novice and experienced bakers.
- Versatile: Easily customizable to suit your taste preferences, whether you want them more spiced or have dietary adjustments.
Ingredients You’ll Need
Gathering a few simple ingredients sets the stage for a symphony of flavors where each component plays a crucial role in achieving the ideal taste, texture, and color. Let’s dive into what makes these Mango Muffins shine!
- Plain Flour: Provides the necessary structure, while keeping the muffins light and fluffy.
- Baking Soda: Helps the muffins rise, creating that lovely domed top.
- Coconut Oil: Adds a subtle, nutty richness that complements the mango flavor.
- White Vinegar: Reacts with the baking soda, helping to lift the batter.
- Puréed Mango: The heart of our recipe, lending moisture and tropical sweetness.
- Chopped Mango: Small bits offer bursts of juicy goodness in every bite.
- Desiccated Coconut: Enhances texture and adds a hint of coconut flavor.
- Demerara Sugar: Sprinkled on top for a sweet, crunchy finish.
Variations
Customizing your Mango Muffins is a breeze and can make them even more personal to your taste. Whether you’re adjusting for dietary needs or adding a bit of flair, these variations are a great place to start.
- Spiced Mango Muffins: Add a teaspoon of cinnamon or nutmeg for a warming spice note.
- Vegan Version: Replace egg with a flaxseed egg and use vegan butter instead of coconut oil.
- Nutty Twist: Toss in some chopped pecans or walnuts for extra crunch and flavor.
How to Make Mango Muffins
Step 1: Prepare Your Oven and Tin
Start by preheating your oven to 220°C/425°F, making sure it’s ready to give the muffins their initial rise. Don’t forget to spray your muffin tin with canola oil or grease it with butter to prevent sticking.
Step 2: Mix Dry and Wet Ingredients
Combine the dry ingredients with the wet ingredients separately, ensuring a smooth blend. Use a rubber spatula to mix them together, taking care not to over-stir as this would make the muffins tough.
Step 3: Add Mango and Coconut
Fold in the chopped mango and desiccated coconut, again being cautious with mixing to retain the muffins’ tender texture. The batter will be thick, but worry not—this is what makes those mango pieces shine!
Step 4: Top and Bake
Spoon the mixture into your prepared tin and sprinkle the crunchy demerara sugar on top for a delightful finish. Bake the muffins at a reduced temperature and let them cool slightly before diving in.
Pro Tips for Making Mango Muffins
- Ingredient Temperature: Make sure your mango purée and eggs are at room temperature to blend better.
- Muffin Mixing: Less is more here—stop mixing as soon as the flour disappears to avoid tough muffins.
- Temperature Trick: Start with a high oven temperature for a quick rise and reduce it as they bake for even cooking.
- Storage Solutions: Keep muffins moist by storing them with a slice of bread in an airtight container.
How to Serve Mango Muffins
Garnishes
Sprinkle toasted coconut flakes on top before serving to enhance the tropical theme with added texture and subtly toasted flavors.
Side Dishes
Serve these Mango Muffins with a side of fresh fruit salad or a dollop of whipped cream to elevate your breakfast or brunch spread effortlessly.
Creative Ways to Present
Present these muffins by nestling them in a decorative basket lined with a colorful napkin, making them as visually appealing as they are delicious.
Make Ahead and Storage
Storing Leftovers
For optimal freshness, store your Mango Muffins in an airtight container at room temperature, which will keep them moist and delicious for up to 3 days.
Freezing
Freeze these muffins by wrapping them individually in plastic wrap, then placing them in a zip-top bag. They’ll be ready to enjoy for up to two months!
Reheating
Reheat muffins by letting them thaw at room temperature or giving them a quick zap in the microwave to enjoy that fresh-out-of-the-oven warmth and softness.
FAQs
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Can I use frozen mango in this recipe?
Absolutely! Just make sure to thaw and drain the mango well to avoid excess moisture in the batter.
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How do I know when the muffins are done?
They are ready when the tops are golden and a skewer inserted in the center comes out clean.
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Can these be made gluten-free?
You can! Substitute the plain flour with a gluten-free baking blend; results may vary slightly in texture.
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What other fruits can be used instead of mango?
Peaches, pineapple, or bananas can be great substitutes if you’re in the mood to experiment.
Final Thoughts
Mango Muffins are truly a scrumptious and versatile treat that everyone will want to try. Whether you’re new to baking or a seasoned pro, these muffins are bound to impress. So grab some mangoes and experience a bite of blissful tropical sunshine straight from your oven!
Print
Mango Muffins Recipe
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Total Time: 44 minutes
- Yield: 12 muffins 1x
- Category: Bakery/Baking
- Method: Baking
- Cuisine: International
Description
Delicious mango muffins that combine the natural sweetness of ripe mangoes with a tender, moist crumb, topped with a crunchy sugar crust. Perfect for breakfast, snacks, or brunch, these muffins are infused with fresh mango puree and chunks for added flavor and texture.
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
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 (from roughly 1 1/3 cups small chopped mango)
Add-ins:
- 2 cups (370g) chopped mango, small (8mm to 1cm pieces)
- 1/2 cup unsweetened desiccated coconut, finely shredded
Crunchy topping:
- 2 tbsp demerara sugar
Instructions
- Preheat oven: Preheat your oven to 220°C/425°F (200°C fan-forced). Grease or spray a muffin tin with canola oil or butter, ensuring all cups are well coated.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until combined.
- Mix wet ingredients: In a large bowl, whisk the melted coconut oil, egg, white vinegar, sugar, and vanilla extract until smooth and well combined.
- Combine ingredients: Pour the dry ingredients into the wet mixture. Use a rubber spatula to gently mix until the flour is mostly incorporated, being careful not to overmix.
- Add mango and coconut: Fold in the chopped mango and shredded coconut until evenly distributed. The batter will be thick and slightly lumpy.
- Divide batter and add topping: Spoon the batter into the prepared muffin tins, slightly mounded on top. Sprinkle each muffin with 1/2 teaspoon of demerara sugar for a crunchy crust.
- Bake: Place the muffins in the oven. Immediately reduce oven temperature to 200°C/390°F (180°C fan). Bake for 24 minutes, or until the tops are golden and a skewer inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for 10 minutes. Then transfer to a wire rack and cool for an additional 10 minutes before serving.
Notes
- Ensure your mango is ripe for maximum sweetness and flavor.
- Using fresh mango puree adds moisture and natural sweetness; frozen mango can be used if fresh is unavailable.
- Do not overmix the batter to keep muffins tender and moist.
- The crunchy sugar topping adds a beautiful texture, but can be skipped or replaced with a streusel if desired.
- Muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 muffin (about 60g)
- Calories: 220 kcal
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
