Mango Muffins with Coconut Streusel

Ingrédients

• 1/4 cup (35g) all-purpose flour
• 1/4 cup (50g) light brown sugar (or granulated sugar)
• 6 tablespoons desiccated or shredded coconut (sweetened or unsweeteed)
• 1/4 cup (56g) cold butter, cut into small cubes
• 1 3/4 cups (250g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup (150g) light brown sugar
• 2 large eggs
• 1 cup (240 ml) plain yogurt or sour cream
• 1/4 cup (60 ml) canola oil ((or vegetable, safflower))
• 1 teaspoon pure vanilla extract
• 1 fresh mango (, peeled and chopped into cubes (about 1 1/4 cups))
• 1/2 cup (50g) chopped pecans ((optional))

Préparation

1. 1

   Preheat oven to 425°F/220°C. Butter 12 muffin cups or line the muffin pan with liner papers.

2. 2

   To make the streusel: Place all ingredients in a food processor and pulse until mixture becomes crumbly and unevenly shaped pieces are formed. Alternatively, you can crumble the ingredients in a bowl using your fingertips, a pastry cutter, or a fork. Cover and place in the refrigerator.

3. 3

   To make the muffins: In a large bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Add sugar and mix.

4. 4

   In a medium bowl, whisk together eggs, yogurt, oil, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Fold in mangos and pecans.

5. 5

   Divide the batter evenly between muffin cups, filling almost fully to the top. Sprinkle with the streusel. Bake for 3 minutes, then reduce the oven temperature to 350°F/180°C. Continue to bake for an additional 12-17 minutes or until a toothpick inserted into the center of a muffin comes out clean. If the streusel is browning too fast, cover the pan loosely with aluminum foil. Cool muffins in the pan on a wire rack for 10 minutes. Remove from pan and set on wire rack to cool completely.

6. 6

   Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for 2-3 days. Muffins can also be frozen for up to 2 months.