Dive into the irresistible blend of tropical mango and sweet coconut with these moist muffins topped with a crunchy streusel. Perfect for any time of day, these muffins offer a delightful balance of fruity freshness and warm, comforting flavors.
Ingredients Overview
The Role of Mango: Fresh, juicy mango cubes are the heart of this recipe, bringing vibrant tropical sweetness to every bite.
The Coconut Streusel: A crumbly topping made with shredded coconut and brown sugar that adds texture and a hint of caramelized flavor.
Moisture and Flavor Enhancers: Yogurt (or sour cream) and vanilla extract provide a tender crumb and aromatic depth to the muffins.
Optional Add-ins: Chopped pecans introduce a satisfying crunch and complement the natural sweetness of the mango.
Step-by-Step Preparation Guide
Making the Streusel:
Combine cold butter, coconut, brown sugar, and flour to form a crumbly mixture.
Chill the streusel to ensure it retains its crunch during baking.
Preparing the Dry Ingredients:
Sift flour, baking powder, baking soda, cinnamon, and salt for a light, uniform batter.
Mix in brown sugar to create a subtle caramel-like sweetness throughout.
Combining the Wet Ingredients:
Whisk together yogurt, eggs, oil, and vanilla extract until smooth and creamy.
Gently incorporate the wet ingredients into the dry mixture, being careful not to overmix.
Folding in Mango and Pecans:
Ensure the mango cubes and optional pecans are evenly distributed without deflating the batter.
Assembling and Baking the Muffins:
Fill muffin tins generously for a bakery-style rise.
Start baking at a high temperature for an initial lift, then lower the temperature for even cooking.
Recipe Tips
Opt for ripe mangoes to maximize their natural sweetness.
Chill the streusel thoroughly to maintain a crisp, golden topping.
Avoid overmixing the batter to keep the muffins light and airy.
What to Serve With This Recipe
Pair with freshly brewed coffee, a steaming cup of tea, or a refreshing glass of iced latte.
Serve alongside a colorful fruit salad or creamy yogurt parfait for a complete brunch spread.
Add a drizzle of honey or cream cheese glaze for a decadent dessert twist.
Frequently Asked Questions
Can I use frozen mango?
Yes, but thaw and drain it thoroughly to avoid excess moisture.
What’s a good substitute for yogurt or sour cream?
Buttermilk or coconut yogurt are excellent alternatives.
How do I prevent the streusel from over-browning?
Cover the muffin tin loosely with foil during the final minutes of baking.
Storage and Reheating Instructions
Store muffins in an airtight container at room temperature for up to 3 days.
Freeze individually wrapped muffins for up to 2 months. To reheat, warm in the oven or microwave for a freshly baked texture.
Experiment with other tropical fruits like pineapple or papaya to create your unique variation. Whether for breakfast, brunch, or dessert, these muffins are sure to bring a burst of sunshine to your table.
Ingredients
Streusel:
6 tablespoons desiccated or shredded coconut (sweetened or unsweetened)
¼ cup (50g) light brown sugar (or granulated sugar)
¼ cup (35g) all-purpose flour
¼ cup (56g) cold butter, cut into small cubes
Muffins:
1 ¾ cups (250g) all-purpose flour
¾ cup (150g) light brown sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
1 cup (240 ml) plain yogurt or sour cream
¼ cup (60 ml) canola oil (or vegetable, safflower)
1 teaspoon pure vanilla extract
2 large eggs
1 fresh mango, peeled and cubed (about 1 ¼ cups)
½ cup (50g) chopped pecans (optional)
Instructions
Preheat your oven to 425°F (220°C). Lightly butter a 12-cup muffin tin or line it with paper liners.
To make the streusel: Combine the shredded coconut, brown sugar, flour, and cold butter in a food processor. Pulse until the mixture forms a crumbly texture with unevenly shaped pieces. Alternatively, use your fingertips, a fork, or a pastry cutter in a mixing bowl to achieve the same result. Cover and refrigerate until ready to use.
To make the muffins: In a large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Stir in the sugar until evenly combined.
In a separate medium bowl, whisk the eggs, yogurt, oil, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and gently stir with a wooden spoon or rubber spatula until just combined. The batter will be thick and slightly lumpy—do not overmix. Carefully fold in the mango cubes and pecans, if using.
Divide the batter evenly among the muffin cups, filling them nearly to the top. Sprinkle each muffin generously with the chilled streusel mixture. Place the muffins in the oven and bake at 425°F (220°C) for 3 minutes. Then, reduce the oven temperature to 350°F (180°C) and continue baking for an additional 12–17 minutes. The muffins are done when a toothpick inserted into the center comes out clean. If the streusel begins to brown too quickly, loosely cover the muffin tin with aluminum foil.
Allow the muffins to cool in the pan on a wire rack for about 10 minutes. Then, remove them from the tin and let them cool completely on the rack.
Mango muffins are at their best when enjoyed on the day they are baked. However, they can be stored in an airtight container at room temperature for 2–3 days or frozen for up to 2 months.
Mango Muffins with Coconut Streusel Recipe
Ingredients
Streusel:
- 6 tablespoons desiccated or shredded coconut sweetened or unsweetened
- ¼ cup 50g light brown sugar (or granulated sugar)
- ¼ cup 35g all-purpose flour
- ¼ cup 56g cold butter, cut into small cubes
Muffins:
- 1 ¾ cups 250g all-purpose flour
- ¾ cup 150g light brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup 240 ml plain yogurt or sour cream
- ¼ cup 60 ml canola oil (or vegetable, safflower)
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 fresh mango peeled and cubed (about 1 ¼ cups)
- ½ cup 50g chopped pecans (optional)
Instructions
- Preheat your oven to 425°F (220°C). Lightly butter a 12-cup muffin tin or line it with paper liners.
- To make the streusel: Combine the shredded coconut, brown sugar, flour, and cold butter in a food processor. Pulse until the mixture forms a crumbly texture with unevenly shaped pieces. Alternatively, use your fingertips, a fork, or a pastry cutter in a mixing bowl to achieve the same result. Cover and refrigerate until ready to use.
- To make the muffins: In a large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Stir in the sugar until evenly combined.
- In a separate medium bowl, whisk the eggs, yogurt, oil, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and gently stir with a wooden spoon or rubber spatula until just combined. The batter will be thick and slightly lumpy—do not overmix. Carefully fold in the mango cubes and pecans, if using.
- Divide the batter evenly among the muffin cups, filling them nearly to the top. Sprinkle each muffin generously with the chilled streusel mixture. Place the muffins in the oven and bake at 425°F (220°C) for 3 minutes. Then, reduce the oven temperature to 350°F (180°C) and continue baking for an additional 12–17 minutes. The muffins are done when a toothpick inserted into the center comes out clean. If the streusel begins to brown too quickly, loosely cover the muffin tin with aluminum foil.
- Allow the muffins to cool in the pan on a wire rack for about 10 minutes. Then, remove them from the tin and let them cool completely on the rack.
- Mango muffins are at their best when enjoyed on the day they are baked. However, they can be stored in an airtight container at room temperature for 2–3 days or frozen for up to 2 months.
