Mango Muffins with Coconut Streusel

Tropical, moist, bakery-style muffins with juicy mangoes and fresh crunchy coconut streusel topping.

📝 Ingredients

• 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))

👨‍🍳 Instructions

1. 1Preheat oven to 425°F/220°C. Butter 12 muffin cups or line the muffin pan with liner papers.
2. 2To 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. 3To make the muffins: In a large bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Add sugar and mix.
4. 4In 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. 5Divide 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. 6Muffins 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.