Mango Coconut Streusel Muffins

Easy-to-make mango coconut streusel muffins with fresh mangos, shredded coconut, coconut milk, brown sugar and flour. Crumbly, moist and bursting with tropical flavours, they make the perfect treat!

Did you ever think you could make something so delicious with mangos and coconut? I knew I could! With lots of ripe mangos on hand I paired them with coconut to create these muffins. My family loved them but I still wanted others to taste them and test bake them as well. I decided to test this new muffin recipe on the staff in a small office where I used to help out. This friendly, cheerful group of people always looked forward to the baked treats I brought in. Everyone loved them.

Out of the oven, these mango coconut muffins are light and crumbly with a sweet crispy streusel topping. The vanilla batter is sweetened with brown sugar, moistened with coconut milk, juicy chunks of fresh mangos and flecks of shredded coconut. The muffin tops have a sugary, coconut streusel that bakes to a golden crisp. Perfect for breakfast, brunch, snack or dessert, I doubt that anyone will be able to resist them.

These muffins are:

• Super quick and easy to put together
• Bursting with fresh mango and coconut flavour
• Ultra moist and fluffy
• Piled with a sweet crumbly streusel topping
• A great start to the spring mango season

Ingredients needed

• Eggs
• Vanilla extract
• Coconut milk
• Coconut oil or butter
• Brown sugar
• Mangos
• Flour
• Baking powder and salt
• Shredded coconut

How to make these muffins

1. Dice the mangos
2. Whisk the eggs until frothy
3. Whisk in the vanilla, coconut milk, melted butter and brown sugar
4. Fold in the diced mangos
5. Add the dry ingredients and stir to combine
6. Make the streusel topping
7. Spoon the batter into muffin cups and sprinkle tops with streusel topping
8. Sprinkle top of streusel with additional coconut
9. Bake for 20 – 22 minutes

Mangos

Imported mangos are in season in Canada during spring and early summer. Ripe mangos have an exotic fragrance and sweet tender juicy flesh. They are sweet with just a hint of tart and sour.

My favourite type is the Ataulfo mango (sometimes called honey mangos). Ataulfo mangos are a vibrant yellow colour in a small to medium sized kidney shape with a tropical fruity aroma. I also love Tommy Atkins mangos. They have a red blush with orange, yellow and green accents and are medium to large sized with a broadly oval shape and mildly sweet taste. For this recipe my preference is Ataulfo mangos but you certainly could use Tommy Atkins mangos instead for this recipe.

While I’m making these muffins I can never resist snacking on chunks of the delicious sweet mango. I worry I might not have enough left to put in the muffins!

Frequently asked questions

What do I do with the extra coconut milk?

Only 1 cup of coconut milk from a 398mL tin is needed for this recipe. Refrigerate the remainder and use it up by adding some to your morning smoothie. In fact why not make it a coconut-mango smoothie!

What if I don’t have coconut oil?

I like to use coconut oil in these muffins as it adds a lot more coconut-y goodness. But if you don’t have coconut oil on hand then butter works great too!

How do I know when my mangos are ripe enough?

For the maximum sweetness you want to use ripe but firm ataulfo mangos for these muffins. A ripe mango will give when firmly squeezed (very much like a peach or avocado would) and look for a bit of softness, but not mushiness. Also if you smell the mango it should have a pretty pronounced sweet odour when it’s ripe and ready. Most grocers sell firm mangos, so for this reason I usually buy the mangos in advance and let them sit at room temperature for 2 – 5 days until they reach the optimum ripeness.

How do I store these muffins?

The muffins are best eaten warm or at room temperature the day they’re made. To store the muffins for up to 24 – 28 hours, lay a double thickness of paper towels on the bottom of a storage container. Arrange the muffins on top in a single layer. Lightly lay another double thickness of paper towels on top of the muffins. Seal the container and store at room temperature. The paper towel will absorb moisture from the muffins and prevent them from getting soggy. When storing the muffins, the crisp streusel topping will soften but will still be delicious!

Can I freeze these muffins?

To freeze the muffins you’ll want to do this as soon as they reach room temperature. Follow the same directions as for storing muffins, only place the container in the freezer. To thaw muffins, remove the lid and top layer of paper towels, and leave at room temperature for 3 – 4 hours.

These mango coconut muffins are the ultimate treat to enjoy for breakfast, brunch, snack or dessert. Give them a try and let me know how much you love them!

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Mango Coconut Streusel Muffins

Easy-to-make mango coconut streusel muffins with chunks of fresh mangos, shredded coconut, coconut milk, brown sugar and flour. Crumbly, moist and bursting with tropical flavours, they make the perfect treat!

Servings 12 muffins

Ingredients

• 2 eggs
• 1 teaspoon vanilla
• 1 cup coconut milk from a 398mL tin
• ¼ cup coconut oil or butter melted
• ⅔ cup brown sugar lightly packed
• 1½ cups ataulfo mango (1 or 2 mangos) peeled, pitted and diced
• 2 cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsweetened shredded coconut

Streusel Topping

• 6 tablespoons all purpose flour
• 6 tablespoons brown sugar lightly packed
• 6 tablespoons unsweetened shredded coconut divided into 3 tablespoons each
• 5 tablespoons butter melted

Instructions

Muffins

1. Preheat oven to 350 degrees F. Grease 12 standard muffin cups with butter or nonstick cooking spray or line with paper liners.
2. In a large mixing bowl whisk the eggs. Add vanilla, coconut milk, melted butter and brown sugar; whisk until combined. Fold the mangos into the wet ingredients.
3. In a medium bowl stir together dry ingredients: flour, baking powder, salt and coconut.
4. Add dry ingredients to the liquid mixture in the large bowl. With a spatula stir just until combined and all flour is absorbed. Batter will be thick. Spoon the muffin batter evenly into each muffin cup.

Streusel Topping

1. In a small bowl mix the streusel topping ingredients: flour, brown sugar, 3 tablespoons of the coconut and butter until combined and mixture is crumbly.
2. Evenly sprinkle the top of each muffin with streusel topping. Sprinkle remaining 3 tablespoons coconut on top of each muffin. Bake until golden about 20 - 22 minutes. Cool for 5 minutes then unmold the muffins and place on a rack to cool completely.

If you love these muffins you might also like:

• Lemon Poppy Seed Muffins
• Apple Fritter Oat Muffins
• Oat Bran Applesauce Muffins