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Mango muffins

Mango Muffins: Easy, Juicy Treats for Your Morning Delight

Enjoy these easy mango muffins, a delightful treat that brightens your morning with their juicy flavor.
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Prep Time 15 minutes
Cook Time 24 minutes
Cooling Time 20 minutes
Total Time 59 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 252 kcal

Equipment

  • muffin tin
  • Mixing Bowls
  • Whisk
  • rubber spatula

Ingredients
  

Dry ingredients

  • 2 ¼ cups plain flour (all-purpose flour)
  • 1 ¼ teaspoon baking soda (bi-carbonate soda), sifted if lumpy
  • 1 pinch salt

Wet ingredients

  • ⅓ cup unrefined coconut oil (or unsalted butter), melted and slightly cooled
  • 1 large egg (55 – 60g/2 oz each in shell)
  • 1 teaspoon white vinegar
  • ¾ cup white sugar (can reduce to ½ cup but no less)
  • 1 teaspoon vanilla extract
  • 1 cup mango puréed mango (1 ⅓ cups small chopped mango reduces to 1 cup once pureed, room temp)

Add-ins

  • 2 cups chopped mango (small, 8mm to 1 cm max, room temp)
  • ½ cup desiccated coconut (unsweetened, finely shredded coconut)

Crunchy topping

  • 2 tablespoon demerara sugar

Instructions
 

Preparation

  • Preheat oven to 220°C/425°F (200°C fan-forced). Spray a muffin tin with canola oil or grease well with butter.
  • Whisk Dry ingredients in a medium bowl. Whisk all the Wet ingredients well in a separate large bowl until smooth. Pour the Dry ingredients into the Wet ingredients. Use a rubber spatula to mix together until the flour is almost incorporated.
  • Add the chopped mango and coconut, then mix until you no longer see flour – stop mixing, even if there are a few flour lumps.
  • Divide between muffin holes, it should be slightly mounded. Sprinkle the top of each with ½ teaspoon of Demerara sugar.
  • Place in the oven. Immediately turn the oven down to 200°C/390°F (180°C fan). Bake for 24 minutes or until the surface is golden and crunchy.
  • Leave in the muffin tin for 10 minutes then transfer onto a cooling rack. Cool for at least another 10 minutes before enjoying.

Notes

Muffins will stay fresh and moist for 4 days. If it's hot and humid, keep them in the fridge. They can also be frozen for 3 months.

Nutrition

Serving: 1muffinCalories: 252kcalCarbohydrates: 41gProtein: 4gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 14mgSodium: 122mgPotassium: 138mgFiber: 2gSugar: 22gVitamin A: 588IUVitamin C: 19mgCalcium: 13mgIron: 1mg
Keyword breakfast muffins, easy muffins, juicy muffins, Mango muffins, sweet muffins, treats
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