Mango Muffins

Hey there! So glad you stopped by. Today, I’m sharing a recipe that is pure sunshine in a muffin wrapper: my go-to Fresh Mango Muffins.

There’s a reason they call mango the “king of fruits.” When mango season hits, it’s a full-on celebration in my house. This recipe is my tribute to that wonderful time of year. After a lot of baking, tweaking, and borrowing a few tricks from professional bakers, I landed on this version. And let me tell you, it’s a keeper.

We’re not just making muffins. We’re making these incredibly fluffy, moist, and flavor-packed little domes of happiness.

So, what’s the secret?

It’s actually two things. First, we use a “double mango” punch—creamy mango purée for moisture and sweet mango chunks for those juicy bursts of flavor. Second, we use a cool bakery trick with the oven temperature that gives you those perfect, high-domed tops every single time. Forget flat, boring muffins.

This isn’t just another mango muffin recipe. It’s the one you’ll make when you want to wow your family, treat your friends, or just make your own day a little brighter.

Ready? Let’s get baking!

Recipe Overview: Here’s the Plan

Before we start pulling out bowls, let’s quickly go over the game plan. It always helps to know what you’re getting into.

• Time Commitment: You’ll be in and out of the kitchen in about an hour. Plan for roughly 20 minutes to prep everything and 24 minutes for baking. And please, try to wait about 20 minutes for them to cool. I know it’s hard, but it’s worth it!
• How Many Muffins? This recipe makes 12 standard-sized muffins. But what if you need more for a party or just a few for yourself? No problem. It scales up or down really easily.

Yield	Flour	Baking Soda	Sugar	Oil/Butter	Egg	Vanilla	Vinegar	Purée	Chunks	Coconut
6 Muffins	181​ cups	21​ tsp+81​ tsp	6 tbsp	221​ tbsp	1 small	21​ tsp	21​ tsp	21​ cup	1 cup	41​ cup
12 Muffins	241​ cups	141​ tsp	43​ cup	31​ cup	1 large	1 tsp	1 tsp	1 cup	2 cups	21​ cup
24 Muffins	421​ cups	221​ tsp	121​ cups	32​ cup	2 large	2 tsp	2 tsp	2 cups	4 cups	1 cup

• Difficulty Level: I’d call this recipe easy. The steps are simple to follow. The only tricky part? Learning not to overmix the batter. But don’t worry, I’ll show you exactly what to do. That one little detail is the secret to a perfectly tender muffin!
• Kitchen Tools: You probably already have everything you need.
  • Must-haves: A 12-hole muffin tin, two mixing bowls, a whisk, and a spatula.
  • Nice-to-haves: An ice cream scoop (for perfectly even muffins!), paper liners (for easy cleanup), and a wire rack for cooling. If you don’t have liners, just grease the tin really well.

The Ingredients: Getting Your Team Ready

Awesome baking starts with good ingredients. Let’s meet the players.

For the Muffin Base:

• All-Purpose Flour: 241​ cups. This is the backbone of our muffins.
• Baking Soda: 141​ teaspoons. This is what makes them rise and get all fluffy.
• Salt: Just a pinch! It makes all the other flavors, especially the mango, pop.

The Wet Stuff (aka The Flavor):

• Coconut Oil or Butter: 31​ cup, melted. I personally love unrefined coconut oil for the subtle tropical vibe, but butter gives a classic, rich taste. Your choice!
• Large Egg: Just one, and try to have it at room temperature. It helps everything mix together more smoothly.
• White Vinegar: 1 teaspoon. This might sound weird, but trust me! It reacts with the baking soda to give the muffins an extra lift. You won’t taste it at all.
• White Sugar: 43​ cup for sweetness.
• Vanilla Extract: 1 teaspoon.
• Mango Purée: 1 cup, from fresh, ripe mangoes. This is the soul of the muffin. I find that sweet, less fibrous mangoes like Alphonso or Ataulfo (honey mangoes) work best.

The Fun Add-ins:

• Chopped Mango: 2 cups, cut into small pieces (about 1 cm). This gives you those amazing pockets of juicy mango.
• Desiccated Coconut: 21​ cup, unsweetened. This adds a fantastic chewy texture.

For the Crunchy Top:

• Demerara Sugar: 2 tablespoons. Sprinkling this on top before baking creates a crunchy, sparkly, bakery-style crust. It’s so good. Turbinado sugar works great, too.

Let’s Bake! Your Step-by-Step Guide

Okay, aprons on! It’s time to make some magic happen.

Step 1: Get Ready!

First, let’s get the oven going. Preheat it to 220∘C / 425∘F. That high heat is our secret weapon for those domed tops.

While it’s heating up, get your muffin tin ready. I usually just spray it with oil, but you can also grease it with butter. If you’re using paper liners, put them in now.

Step 2: Mix it Up

Grab a medium bowl and whisk together your dry ingredients: the flour, baking soda, and salt. Give it a good whisk to make sure it’s all combined.

In a separate, larger bowl, whisk together all the wet ingredients: the melted oil or butter, egg, vinegar, sugar, vanilla, and mango purée. Whisk it until it’s all one smooth mixture.

Now, for the most important part of making muffins. Pour the dry ingredients into the wet ingredients. Switch to a spatula and gently fold them together. Do not overmix! You want to stop as soon as you can’t see big streaks of dry flour. A lumpy batter is a good batter. I repeat, do not try to make it smooth! Overmixing makes muffins tough, and nobody wants that.

Step 3: Fold in the Good Stuff

Now, add your chopped mango and the coconut to the batter. Continue to fold gently just until everything is combined and you don’t see any more flour. And then… stop!

The batter will be super thick and chunky, almost like a hearty oatmeal. That’s perfect! A thick batter means our muffins will hold their shape and not spread out flat.

Use an ice cream scoop or two spoons to divide the batter between the 12 muffin cups. They should be full and piled a little high. Sprinkle about half a teaspoon of that crunchy demerara sugar on top of each one.

Step 4: The Bake!

Put the tin in the hot oven. As soon as you shut the door, turn the temperature down to 200∘C / 390∘F. This high-then-lower heat method is what gives the muffins that initial poof to rise high, then lets them bake through evenly.

Bake for about 24 minutes. Your kitchen is about to smell like a tropical paradise. You’ll know they’re done when the tops are golden brown and spring back when you gently poke them. To be extra sure, you can stick a toothpick into the center of one. If it comes out clean, they’re ready!

Step 5: The Cool Down

Take the muffins out of the oven. Let them hang out in the tin for about 10 minutes. This helps them firm up so they don’t fall apart.

Then, move them to a wire cooling rack. This is a crucial step! It prevents the bottoms from getting steamy and soggy. Let them cool for at least another 10 minutes before you dive in. Though, let’s be real, they are absolutely heavenly when they’re still warm.

Making Them Your Own

One of the best things about this recipe is you can easily tweak it.

• Want to spice it up? Add a teaspoon of ground cardamom or cinnamon to the dry ingredients for a warm, cozy flavor.
• Gluten-Free? Use a good 1-to-1 gluten-free flour blend. The texture might be a little different, but they’ll still be delicious.
• No fresh mangoes? No problem. Frozen mango chunks work just fine. Just make sure to thaw them and pat them dry with a paper towel to get rid of extra water. You could also try this recipe with peaches or berries!
• Feeling fancy? Drizzle a simple lime glaze (powdered sugar + lime juice) over the cooled muffins. Or, swap the sugar topping for a simple streusel made of flour, butter, and sugar.

Serving and Storing Your Masterpieces

You did it! You have a batch of gorgeous mango muffins. My favorite way to eat them is warm, with a little butter melting into the top. They’re perfect for breakfast, an afternoon snack with tea, or even a simple dessert.

To store them, let them cool completely and keep them in an airtight container at room temperature for up to 4 days. A fun fact? They often taste even better on day two, as the flavors have more time to mingle.

They also freeze beautifully for up to 3 months. Just pop a frozen muffin in the microwave for 20-30 seconds, and you’ve got a warm, delicious treat anytime you want.

I really hope you enjoy making these muffins as much as I do. Happy baking!

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