Mango Muffins

Recipe ⬇️⬇️⬇️ or PRINT: https://www.recipetineats.com/mango-muffins/

Most mango muffins barely taste of mango. You can't just stir chopped mango into a basic muffin, and one mango isn't enough for 12 muffins - that's hardly any mango per muffin!!!

So I set out to make my own. Puree in the batter and chopped mango stirred in, you will need two BIG ripe mangoes for these muffins. They dome up beautifully, have a crunchy top, and the inside is soft, with (yup, you guessed it) GREAT MANGO FLAVOUR!! I hope you love them. - Nagi x

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MANGO MUFFINS

DRY:
2 1/4 cups (335g) plain/all-purpose flour
1 1/4 tsp baking soda (bi-carbonate soda), sifted if lumpy
Pinch of salt
WET:
1/3 cup (70 g) unrefined** coconut oil (or unsalted butter), melted & slightly cooled
1 large egg (55 – 60g/2 oz each in shell)
1 tsp white vinegar*
3/4 cup (150 g) white sugar (can reduce to 1/2 cup but no less)
1 cup mango flesh^, pureed (260g)
ADD-INS:
2 cups chopped mango (370g), small, 8mm to 1 cm max
1/2 cup (45 g) desiccated coconut, unsweetened (finely shredded coconut)
CRUNCHY TOPPING:
2 tbsp demerara sugar

* Kick starts baking soda, can’t taste ^ Fave is Honey Gold, then R2E2, Kensington Pide. Not Calypso ** Unrefined/virgin has coconut flavour, refined does not.

1. Preheat oven to 220°C/425°F (200°C fan). Spray a muffin tin with canola oil or grease well with butter (don’t use liner).
2. Whisk dry ingredients in a bowl. Whisk wet ingredients in a large bowl. Pour Dry into the Wet, mix with rubber spatula until flour is almost fully mixed in. Add coconut and chopped mango, stir only until you can no longer see flour. Divide between holes – can mound, use it all! Sprinkle with 1/2 tsp sugar on each.
3. Put in oven then immediately TURN DOWN to 200°C/390°F (180°C fan). Bake 24 min (that’s right, not 23 min, not 25 min) or until top is golden and skewer comes out clean. Cool 10 min in pan then cool 10 min on rack. GRAB AND EAT!

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