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Mango muffins

Mango muffins

These mango muffins are full of flavor with pureed and chopped mango, offering a crunchy top and a moist crumb.
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Course Sweet Baking
Cuisine Western
Servings 12 muffins
Calories 252 kcal

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • rubber spatula
  • measuring cups
  • measuring spoons

Ingredients
  

Dry ingredients

  • 2.25 cups plain flour (all-purpose flour)
  • 1.25 teaspoon baking 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)

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, else the muffin will be dry and tough.
  • 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, and a skewer inserted into the middle comes out clean.
  • Leave in the muffin tin for 10 minutes, then transfer onto a cooling rack. Cool for at least another 10 minutes before serving.

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 baking, dessert, mango muffins, muffins, snacks
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