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Mango Muffins

Final plated mango muffins with golden brown tops
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Get ready for the best mango muffins of your life! This easy recipe uses a double dose of mango and a special bakery trick for perfectly domed, fluffy tops. With a sweet, moist crumb and a crunchy sugar crust, these muffins are an absolute treat for breakfast or a snack.

Ingredients

Scale

For the Muffins:

  • 241​ cups all-purpose flour
  • 141​ teaspoons baking soda
  • A pinch of salt
  • 43​ cup white sugar
  • 1 large egg, room temperature
  • 1 cup fresh mango purée
  • 31​ cup melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 cups fresh mango, chopped into small pieces
  • 21​ cup desiccated (shredded) coconut

For the Crunchy Topping:

  • 2 tablespoons demerara or turbinado sugar

Instructions

  1. Prep Oven & Tin: Preheat your oven to 220∘C / 425∘F. Grease a 12-cup muffin tin or line it with paper liners.
  2. Combine Wet & Dry: In a large bowl, whisk the wet ingredients: sugar, egg, mango purée, melted oil/butter, vanilla, and vinegar until smooth. In a separate medium bowl, whisk the dry ingredients: flour, baking soda, and salt.
  3. Mix the Batter: Pour the dry ingredients into the wet ingredients. Using a spatula, fold everything together just until the flour streaks are almost gone. This is the secret: Do not overmix! A lumpy batter is perfect.
  4. Fold in Add-ins: Gently fold in the chopped mango and desiccated coconut until just combined. The batter will be very thick.
  5. Fill & Bake: Divide the batter evenly among the 12 muffin cups (they will be very full). Sprinkle the demerara sugar evenly over the tops. Place the tin in the oven and immediately reduce the temperature to 200∘C / 390∘F.
  6. Finish & Cool: Bake for 24 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Serving Suggestions: These muffins are absolutely divine served warm, either on their own or with a small pat of butter. They make a perfect pairing with your morning coffee or tea.
  • Tips & Tricks: The most important rule is not to overmix the batter for a tender, fluffy texture. Using ripe, sweet mangoes will give you the best flavor. If fresh mango isn’t available, you can use thawed frozen mango, but be sure to pat it very dry with paper towels first.
  • Storage & Reheating: Store cooled muffins in an airtight container at room temperature for up to 4 days—they get even moister on day two! For longer storage, freeze them for up to 3 months. To reheat, just pop a frozen muffin in the microwave for 20-30 seconds until warm and soft.

Find it online: https://recipesh.com/mango-muffins/