Go Back
Print

Mango Coconut Streusel Muffins

Easy-to-make mango coconut streusel muffins with chunks of fresh mangos, shredded coconut, coconut milk, brown sugar and flour. Crumbly, moist and bursting with tropical flavours, they make the perfect treat!

Servings 12 muffins

Ingredients

  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup coconut milk from a 398mL tin
  • ¼ cup coconut oil or butter melted
  • ⅔ cup brown sugar lightly packed
  • 1½ cups ataulfo mango (1 or 2 mangos) peeled, pitted and diced
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsweetened shredded coconut

Streusel Topping

  • 6 tablespoons all purpose flour
  • 6 tablespoons brown sugar lightly packed
  • 6 tablespoons unsweetened shredded coconut divided into 3 tablespoons each
  • 5 tablespoons butter melted

Instructions

Muffins

  1. Preheat oven to 350 degrees F. Grease 12 standard muffin cups with butter or nonstick cooking spray or line with paper liners.
  2. In a large mixing bowl whisk the eggs. Add vanilla, coconut milk, melted butter and brown sugar; whisk until combined. Fold the mangos into the wet ingredients.
  3. In a medium bowl stir together dry ingredients: flour, baking powder, salt and coconut.
  4. Add dry ingredients to the liquid mixture in the large bowl. With a spatula stir just until combined and all flour is absorbed. Batter will be thick. Spoon the muffin batter evenly into each muffin cup.

Streusel Topping

  1. In a small bowl mix the streusel topping ingredients: flour, brown sugar, 3 tablespoons of the coconut and butter until combined and mixture is crumbly.
  2. Evenly sprinkle the top of each muffin with streusel topping. Sprinkle remaining 3 tablespoons coconut on top of each muffin. Bake until golden about 20 - 22 minutes. Cool for 5 minutes then unmold the muffins and place on a rack to cool completely.