Description
Juicy, tender mango muffins with a hint of coconut and a crunchy caramelized topping, perfect for breakfast or a snack. These muffins are moist from fresh mango puree and chopped mango chunks, offering a delightful tropical flavor in every bite.
Ingredients
Units
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
Wet ingredients:
- 1/3 cup unrefined coconut oil (or unsalted butter), melted and slightly cooled
- 1 large egg (55 - 60g/2 oz each in shell)
- 1 tsp white vinegar
- 3/4 cup white sugar
- 1 tsp vanilla extract
- 1 cup (260g) pureed mango (from fresh mango)
Add-ins:
- 2 cups (370g) chopped mango, small pieces (8mm to 1cm)
- 1/2 cup desiccated coconut, unsweetened
Crunchy topping:
- 2 tbsp demerara sugar
Instructions
- Preheat oven and prepare tin: Preheat your oven to 220°C/425°F (200°C fan-forced). Spray a muffin tin with canola oil or grease well with butter to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the dry ingredients: flour, baking soda, and salt.
- Whisk wet ingredients: In a large bowl, whisk the melted coconut oil, egg, white vinegar, sugar, and vanilla extract until smooth and well combined.
- Combine wet and dry: Pour the dry ingredients into the wet mixture. Use a rubber spatula to gently fold the ingredients together, stopping when the flour is almost fully incorporated but avoid overmixing.
- Add mangoes and coconut: Fold in the chopped mango and desiccated coconut until evenly distributed. Do not overmix; the batter will be thick due to moisture from the mango.
- Divide batter and add topping: Spoon the batter into the prepared muffin tin, filling each cup slightly mounded. Sprinkle each muffin with 1/2 teaspoon of demerara sugar for a crunchy topping.
- Bake and cool: Place the muffin tin in the oven. Immediately reduce the oven temperature to 200°C/390°F (180°C fan). Bake for 24 minutes until the muffins are golden and a skewer inserted in the center comes out clean. Let the muffins cool in the tin for 10 minutes, then transfer to a cooling rack and cool for another 10 minutes before serving.
Notes
- Ensure mango is ripe and sweet for best flavor.
- Adjust sugar quantity based on mango sweetness if desired.
- Use fresh mango for pureeing; frozen can work but may alter moisture content.
- Demerara sugar gives a lovely crunch and caramel flavor but can be substituted with brown sugar.
<li< Make sure not to overmix the batter to keep muffins tender and moist.
Nutrition
- Serving Size: 1 muffin (about 80g)
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
