Name: Mango Muffins with Coconut and Crunchy Demerara Topping Recipe
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Cuisine: International
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); 1/3 cup unrefined coconut oil (or unsalted butter), melted and slightly cooled; 1 large egg (55 – 60g/2 oz 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 1 1/3 cups small chopped mango); 2 cups (370g) chopped mango (small pieces, 8mm to 1 cm max, room temp); 2 tbsp Demerara sugar

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

1/3 cup unrefined coconut oil (or unsalted butter), melted and slightly cooled

1 large egg (55-60g/2 oz 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) puréed mango (1 1/3 cups small chopped mango reduces to 1 cup once pureed), room temperature

2 cups (370g) chopped mango, small (8mm to 1 cm max), room temperature

1/2 cup desiccated coconut, unsweetened (finely shredded)

2 tbsp demerara sugar

Instructions

Step 1: Preheat the oven to 220°C/425°F (200°C fan-forced). Spray a muffin tin with canola oil or grease well with butter.

Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, whisk the coconut oil, egg, white vinegar, white sugar, and vanilla extract until smooth. Pour the dry ingredients into the wet ingredients and gently fold with a rubber spatula until the flour is almost incorporated.

Step 3: Add the chopped mango and desiccated coconut to the batter and mix just until the flour disappears, even if a few lumps remain. Avoid overmixing to keep the muffins tender. The batter will be thicker than typical muffin batters due to the moisture from the mangoes.

Step 4: Divide the batter evenly among the muffin holes, slightly mounding each one. Sprinkle about 1/2 teaspoon of Demerara sugar on top of each muffin for a crunchy crust.

Step 5: Place the muffin tin in the oven and 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.

Step 6: Allow the muffins to cool in the tin for 10 minutes, then transfer them to a wire rack. Let them cool for at least another 10 minutes before serving.

Tips & Variations

Use ripe, sweet mangoes for the best flavor and moisture.

If fresh mangoes aren’t available, thawed frozen mango can be used but drain excess liquid before adding.

Substitute coconut oil with unsalted butter for a richer taste.

For extra texture, fold in chopped nuts such as macadamias or pecans.

Reduce sugar slightly if you prefer a less sweet muffin, but don’t go below 1/2 cup to maintain texture.

FAQs

Can I use canned mango instead of fresh mango?

It’s best to use fresh or thawed frozen mango because canned mango tends to be too soft and watery, which could affect the muffin’s texture.

Why do I need to reduce the oven temperature after placing the muffins inside?

Starting with a higher temperature helps the muffins rise quickly, creating a light texture, while lowering it prevents over-browning and ensures even baking throughout.