Mango muffins
User Reviews
4.9
72 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Servings
12
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Calories
252 kcal
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Course
Baked Goods
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Cuisine
American
Mango muffins
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Recipe video above. All too often, mango muffin recipes lack actual mango flavour. It's not enough to just stir chopped mango into a muffin, and one mango is not enough for 12 muffins!But these muffins DO actually taste of mango, with mango puree stirred into the batter and plenty of chopped mango added! They sit tall and proud, with a crunchy top, lovely hint of coconut flavour and a beautiful soft crumb thanks to the moisture from the mangoes. You will need two very big mangos or three medium ones. If you are short, make sure you use the right amount for the puree then lose out on the chopped mango.
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Ingredients
Dry ingredients:
- 2 1/4 cups plain flour (all-purpose flour)
- 1 1/4 tsp baking soda (bi-carbonate soda), sifted if lumpy (Note 1)
- Pinch of salt
Wet ingredients:
- 1/3 cup unrefined coconut oil (or unsalted butter), melted and slightly cooled (Note 2)
- 1 large egg (55 - 60g/2 oz each in shell)
- 1 tsp white vinegar (Note 1)
- 3/4 cup white sugar (can reduce to 1/2 cup but no less)
- 1 tsp vanilla extract
- 1 cup (260g) mango puréed mango (1 1/3 cups small chopped mango reduces to 1 cup once pureed, Note 3), room temp
Add-ins:
- 2 cups (370g) chopped mango , small, 8mm to 1 cm max, room temp (Note 3)
- 1/2 cup desiccated coconut , unsweetened (finely shredded coconut)
Crunchy topping:
- 2 tbsp demerara sugar (Note 4)
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Instructions
- Preheat oven to 220°C/425°F (200°C fan-forced). Spray a muffin tin with canola oil or grease well with butter. (Note 5)
- Batter - 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-ins - 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. The mixture will be thicker than typical muffin batters because it gets a lot of moisture from the mangoes as it bakes.
- Crunchy top - Divide between muffin holes, it should be slightly mounded (as pictured in post). Sprinkle the top of each with 1/2 teaspoon of Demerara sugar.
- Bake - 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.
- Cool - Leave in the muffin tin for 10 minutes then transfer onto a cooling rack. Cool for at least another 10 minutes before grabbing one!
Notes
- Baking soda (bi-carbonate) gets a lift boost from vinegar (you can’t taste it!) which gives it a kick start. Works better than baking powder because it’s stronger and this muffin batter is thicker than usual ones. Substitute with 4 teaspoons baking powder, but crumb is not quite as tender.
- Coconut oil adds great coconut flavour into these muffins! Be sure to get unrefined (coconut flavour) not refined (coconut flavour removed). Otherwise, substitute with unsalted butter. To melt, just pop it in the microwave for 20 seconds on high or use a saucepan.
- Mangoes - My favourite is Honey Gold (sweet, great mango flavour), followed by R2E2, Kensington Pides then Keitts. Use your favourite - as long as it's ripe!
- Puree mango flesh using a stick blender or food processor, it's quick. Be sure not to mis-measure: too little = dry muffin, too much = too wet. Either puree then measure out 1 cup, or weight the flesh then puree (which is what I do):
- 1 cup mango puree = 250g (9 oz) mango flesh = 1 1/3 cups mango chopped into small cubes
- Chopped mango pieces: 2 cups small diced mango = 370 g (13 oz). I cut the cheeks of the mango, slice in half horizontally then (keeping the two slices stacked) cut into a grid.
- Frozen mango - you will need a total of 630g/22oz frozen mango. Thaw completely and let it come to room temperature, don't use ice cold (slows down the baking process). Then chop/puree as the recipe calls for.
- Room temp - Whether using fresh or thawed, be sure to use the mango at room temp, not fridge cold, otherwise the vast volume of mango added into the batter will make the batter cold so it won't rise as well and will take longer to bake.
- Demerara sugar - Large sugar grains that bake up crunchy! Find it in the baking aisle at grocery stores. Don’t have it? Try oats or nuts, or skip it. Don’t use more mango, the muffin won’t rise as well.
- Muffin liners don’t work that well with mango muffins I find, too much muffin peels off!
- 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 Information
Show Details
Calories
252cal
(13%)
Carbohydrates
41g
(14%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.002g
Cholesterol
14mg
(5%)
Sodium
122mg
(5%)
Potassium
138mg
(4%)
Fiber
2g
(8%)
Sugar
22g
(44%)
Vitamin A
588IU
(12%)
Vitamin C
19mg
(21%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252cal | 13% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 14mg | 5% |
| Sodium | 122mg | 5% |
| Potassium | 138mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 588IU | 12% |
| Vitamin C | 19mg | 21% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
72 reviews
Excellent
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