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
Units
Scale
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
