Description
These moist and flavorful mango muffins are packed with fresh mango chunks and a hint of coconut, making them a tropical delight. Lightly sweetened and topped with a crunchy Demerara sugar crust, they are perfect for breakfast or a snack.
Ingredients
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
- 1/2 cup desiccated coconut (unsweetened, finely shredded)
Wet Ingredients
- 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)
Topping
- 2 tbsp Demerara sugar
Instructions
- Preheat and Prepare: Preheat your oven to 220°C/425°F (200°C fan-forced). Spray a muffin tin liberally with canola oil or grease well with butter to prevent sticking.
- Combine Dry and Wet Ingredients: Whisk all dry ingredients (flour, baking soda, salt, desiccated coconut) in a medium bowl. In a separate large bowl, whisk together melted coconut oil, egg, white vinegar, sugar, vanilla extract, and pureed mango until smooth. Pour the dry ingredients into the wet ingredients, folding gently with a rubber spatula until the flour is almost incorporated.
- Add Chopped Mango and Mix: Fold in the chopped mango and desiccated coconut until just combined. It’s okay if a few lumps of flour remain; overmixing can make the muffins tough. The batter will be thick due to the moisture from mangoes.
- Prepare Muffin Tin: Spoon the batter evenly into muffin holes, slightly mounding the top. Sprinkle about 1/2 teaspoon of Demerara sugar on top of each muffin to create a crunchy crust.
- Bake: Place the muffin tin in the oven, immediately reducing the temperature to 200°C/390°F (180°C fan). Bake for 24 minutes, or until the tops are golden brown and a skewer inserted comes out clean.
- Cool: Let the muffins cool in the tin for 10 minutes, then transfer them to a cooling rack. Allow to cool for at least another 10 minutes before serving to ensure the texture sets perfectly.
Notes
- Note 1: Sifting the baking soda helps avoid lumps and ensures even rising.
- Note 2: Using unrefined coconut oil adds a subtle coconut aroma and richness, but unsalted butter can be used as an alternative.
- Note 3: Use ripe mango for best flavor. Pureeing helps to add moisture and sweetness, while chopped pieces provide texture.
- Note 4: Demerara sugar on top creates a delightful crunch contrasting the soft muffin interior.
- Note 5: Properly greasing the muffin tin will make removing muffins easier.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Baking
- Method: Baking
- Cuisine: International
Keywords: mango muffins, tropical muffins, coconut mango muffins, baked muffins, fruity muffins, breakfast muffins, snack muffins
