Introduction
Delve into the delightful world of mango muffins with this easy-to-follow recipe. Bursting with tropical flavors, these muffins feature the lusciousness of ripe mangoes complemented by a hint of coconut. Perfect for breakfast or as a snack, they are sure to impress anyone who tries them!
Detailed Ingredients with measures
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 (can reduce to 1/2 cup but no less)
1 tsp vanilla extract
1 cup (260g) mango puréed mango (1 1/3 cups small chopped mango reduces to 1 cup once pureed), room temp
Add-ins:
2 cups (370g) chopped mango , small, 8mm to 1 cm max, room temp
1/2 cup desiccated coconut , unsweetened (finely shredded coconut)
Crunchy topping:
2 tbsp demerara sugar
Prep Time
10 minutes
Cook Time
24 minutes
Total Time
34 minutes
Yield
12 muffins
Instructions
1. Preheat oven to 220°C/425°F (200°C fan-forced) and spray a muffin tin with canola oil or grease well with butter.
2. In a medium bowl, whisk together the dry ingredients. In a separate large bowl, whisk the wet ingredients until smooth. Slowly pour the dry mixture into the wet mixture and use a rubber spatula to combine until nearly smooth.
3. Add the chopped mango and coconut, mixing gently until no flour is visible. Avoid over-mixing to keep the muffins tender.
4. Spoon the batter into the muffin tin, ensuring each is slightly mounded. Sprinkle 1/2 teaspoon of demerara sugar on top of each muffin.
5. Bake in the preheated oven, immediately reducing the temperature to 200°C/390°F (180°C fan). Bake for 24 minutes or until golden brown and a skewer comes out clean.
6. Let the muffins cool in the tin for 10 minutes before transferring them to a cooling rack. Allow to cool for another 10 minutes before enjoying!
Recipe Notes
1. Baking soda paired with vinegar provides an effective lift for these muffins. It’s recommended over baking powder for a better crumb texture.
2. Unrefined coconut oil is ideal for flavor; if unavailable, substitute with unsalted butter.
3. For the mango, use ripe varieties for the best flavor and texture. Make sure to puree correctly to avoid dry or overly wet muffins.
4. Demerara sugar is optional for a crunchy top; don’t overdo the mango to ensure the muffins rise properly.
5. Muffin liners may not work as well due to the moisture from the mangoes.
6. Store muffins in an airtight container for up to 4 days or freeze for up to 3 months.
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 220°C/425°F (200°C fan-forced). Prepare a muffin tin by spraying it with canola oil or greasing it generously with butter.
Prepare the Dry Ingredients
In a medium bowl, whisk together the plain flour, baking soda, and a pinch of salt until thoroughly mixed.
Mix the Wet Ingredients
In a large bowl, whisk the melted coconut oil (or unsalted butter), egg, white vinegar, white sugar, and vanilla extract together until the mixture is smooth and well combined.
Combine Dry and Wet Ingredients
Pour the dry ingredients into the wet mixture. Using a rubber spatula, gently mix together until the flour is almost incorporated. Avoid over-mixing to maintain a tender muffin.
Add the Mango and Coconut
Carefully fold in the small chopped mango and desiccated coconut into the batter. Mix until you can no longer see any dry flour. It is okay if there are a few lumps; overmixing can lead to a dry and tough texture.
Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each hole slightly more than level and creating a slight mound on top.
Add the Crunchy Topping
Sprinkle half a teaspoon of demerara sugar onto the top of each muffin batter mound for added crunch.
Bake the Muffins
Place the muffin tin in the preheated oven. Immediately reduce the temperature to 200°C/390°F (180°C fan). Bake for approximately 24 minutes, or until the tops are golden and crunchy, and a skewer inserted into the center comes out clean.
Cool the Muffins
Remove the muffin tin from the oven and let it sit for 10 minutes. Carefully transfer the muffins to a cooling rack and allow them to cool for at least another 10 minutes before serving.
Notes
Note 1
Baking soda is activated by vinegar, boosting the batter’s lift. This combination is stronger than baking powder and works well with the thicker batter.
Note 2
Unrefined coconut oil imparts a delightful coconut flavor to the muffins. If you prefer, you can substitute it with unsalted butter. Melt it in the microwave for 20 seconds or using a saucepan on low heat.
Note 3
When using mango, ripe varieties such as Honey Gold or R2E2 are recommended for the best flavor. For puree, use a stick blender or food processor, ensuring the correct quantity for moisture balance.
Note 4
Demerara sugar adds a crunchy texture. It can be found in the baking aisle. If unavailable, consider using oats, nuts, or omitting the topping altogether.
Note 5
Muffin liners are not recommended for this recipe, as the muffins tend to stick.
Muffins will remain fresh and moist for up to 4 days. Store in the fridge if the weather is hot and humid. They can also be frozen for up to 3 months.
Cook Techniques
Whisking Dry Ingredients
In a medium bowl, whisk the dry ingredients together, ensuring that they are evenly mixed. This step helps to aerate the flour and distribute the baking soda and salt uniformly throughout the mixture.
Combining Wet Ingredients
In a separate large bowl, whisk all the wet ingredients until smooth. This ensures that the fats are incorporated well and that the egg is fully blended into the mixture.
Mixing Dry and Wet Ingredients
Pour the dry ingredient mixture into the wet ingredients. Use a rubber spatula to mix them together until the flour is almost incorporated. Be careful not to over-mix, as this can lead to a tough texture in the muffins.
Incorporating Add-Ins
Add the chopped mango and desiccated coconut to the batter. Gently fold these ingredients in until there is no visible flour. It’s important to stop mixing even if there are a few lumps to keep the muffins light and moist.
Dividing Batter into Muffin Tin
Carefully divide the batter between the muffin holes in the prepared muffin tin. The batter should be slightly mounded to allow for rising during baking.
Creating a Crunchy Topping
Sprinkle a small amount of demerara sugar on top of each muffin for a crunchy finish. This adds texture and a sweet contrast to the soft muffin.
Baking Temperature Adjustment
After placing the muffin tin in the preheated oven, immediately turn the oven temperature down to 200°C/390°F. This initial high heat helps to create a good rise and a beautiful crust.
Checking Doneness
Bake the muffins until the surface is golden and a skewer inserted in the middle comes out clean. This ensures that they are fully cooked without being dry.
Cooling Process
Allow the muffins to cool in the tin for 10 minutes before transferring them to a cooling rack. This helps maintain moisture and ensures they do not stick to the tin.
FAQ
Can I substitute the coconut oil with another oil?
Yes, you can substitute unrefined coconut oil with unsalted butter or another type of oil if desired, but coconut oil adds a unique flavor.
What can I use if I don’t have demerara sugar?
If you don’t have demerara sugar, you can skip it or substitute with oats, nuts, or another type of coarse sugar.
How can I ensure the mango is at the right ripeness?
Choose ripe, sweet mangoes that give slightly when pressed. If you’re unsure, opt for varieties like Honey Gold or R2E2 for the best flavor.
Can I use frozen mango instead of fresh?
Yes, you can use frozen mango, but ensure it is fully thawed and brought to room temperature before using to maintain the batter’s consistency.
How should I store the muffins for freshness?
Store muffins in an airtight container at room temperature for up to 4 days, or refrigerate in hot and humid conditions. They can also be frozen for up to 3 months.
Conclusion
These mango coconut muffins are a delightful treat, combining the natural sweetness of ripe mangoes with the rich flavor of coconut. The use of unrefined coconut oil enhances the muffin’s moistness and adds a subtle tropical aroma, while the crunchy demerara sugar topping creates a delightful texture. Ideal for breakfast or a snack, these muffins are sure to impress family and friends.
More recipes suggestions and combination
Coconut Banana Muffins
Substitute chopped mango with mashed ripe bananas for a rich and sweet treat.
Mango Pineapple Muffins
Mix in pineapple chunks along with the mango for a tropical twist.
Almond Flour Muffins
Replace all-purpose flour with almond flour for a gluten-free option.
Cocoa Coconut Muffins
Add cocoa powder to the dry ingredients for a chocolatey version.
Chia Seed Muffins
Incorporate chia seeds into the batter for added nutrition.
Cinnamon Sugar Muffins
Sprinkle cinnamon sugar on top instead of demerara sugar for a warm spice flavor.
Mango Coconut Bars
Use the same ingredients to create a baked bar instead of muffins for a different texture.
Baked Mango Oatmeal
Transform the ingredients into a baked oatmeal for a heartier breakfast option.
