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Mango Muffins

Golden mango muffins with crunchy tops and fresh mango pieces beside them.
Golden muffins with mango pieces and fresh mango.

Mango puree and diced mango bring fruit-forward flavor to these soft muffins, with coconut and a crunchy demerara sugar topping.

By Cookin' KitchenUpdated

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  • Total: 44 minutes
  • Makes: 12 muffins

Recipe

Mango Muffins

Mango puree and diced mango bring fruit-forward flavor to these soft muffins, with coconut and a crunchy demerara sugar topping.

Cookin' · https://cookin.club/recipes/mango-muffins

Prep
20 minutes
Cook
24 minutes
Total
44 minutes
Makes
12 muffins

Ingredients

12 muffins

For 12 muffins

Dry ingredients

Wet ingredients

Add-ins

Crunchy topping

Equipment

  • Oven
  • 12-hole muffin tin
  • Large bowl
  • Whisk
  • Rubber spatula
  • Cooling rack

Instructions

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

  2. Step 2: Whisk the dry ingredients in a medium bowl. In a separate large bowl, whisk the wet ingredients until smooth. Pour the dry ingredients into the wet ingredients and mix with a rubber spatula until the flour is almost incorporated.

    A sequence showing a muffin tin being greased, dry and wet ingredients whisked in separate bowls, and batter being combined.

  3. Step 3: Add the chopped mango and coconut. Mix just until you no longer see flour; stop even if a few flour lumps remain, or the muffins may be dry and tough. The batter will be thicker than typical muffin batter because the mango adds moisture as it bakes.

    A sequence showing mango and coconut folded into batter, the muffin tin filled, and muffins placed in the oven.

  4. Step 4: Divide the batter among the muffin holes, mounding it slightly. Sprinkle 1/2 teaspoon demerara sugar over the top of each muffin.

    Unbaked mango muffin batter portioned into a muffin tin and sprinkled with sugar.

  5. Step 5: Place the tin in the oven and immediately turn the temperature down to 200°C/390°F (180°C fan). Bake for 24 minutes, or until the surface is golden and crunchy and a skewer inserted in the middle comes out clean.

    Golden mango muffins baked in a muffin tin.

  6. Step 6: Leave the muffins in the tin for 10 minutes, then transfer them to a cooling rack. Cool for at least another 10 minutes before eating.

Notes

Variations and storage

  • Use unsalted butter instead of coconut oil, or substitute 4 teaspoons baking powder for the baking soda and vinegar; the crumb will be a little less tender.

  • For frozen mango, thaw 630 g completely and bring it to room temperature before preparing the puree and diced pieces.

  • Keep the muffins fresh for up to 4 days. Refrigerate them in hot, humid weather, or freeze them for up to 3 months.

Nutrition per muffin

Calories
252 kcal
Fat
9 g
Saturated fat
7 g
Carbohydrates
41 g
Sugar
22 g
Fiber
2 g
Protein
4 g
Sodium
122 mg
Cholesterol
14 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

Ripe mango is used two ways in these muffins: puree goes into the batter, while small diced pieces are folded in with unsweetened coconut. Demerara sugar gives the tops a crunchy finish.

A cut-open mango muffin showing its soft crumb and mango pieces, with sliced mango beside it.
A look inside a mango muffin.
Muffin ingredients arranged on a counter, with labels for flour, sugar, coconut, vanilla, vinegar, baking soda, salt and egg.
Ingredients for the mango muffin batter and topping.
Solid coconut oil in a glass jar with a spoon.
Solid coconut oil before melting.

Use ripe mango at room temperature. Save the large cheek pieces for dicing and use the trimmings for the puree. Measure the puree and diced mango separately.

Two ripe mangoes on a light surface.
Ripe mangoes for the muffins.
A sequence showing a mango cheek being cut away and the flesh scooped from its skin.
Cutting and scooping mango cheeks.
A sequence showing mango flesh being removed from the seed and cut into pieces.
Preparing mango flesh for puree and dicing.
A sequence showing mango being pureed and a mango cheek sliced horizontally.
Pureeing mango and preparing a cheek for dicing.
A sequence showing mango cut into small dice and measured in a cup.
Dicing and measuring mango.

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