Best Mango Coconut Muffins Recipes

MANGO BLUEBERRY MUFFINS WITH COCONUT STREUSEL

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper muffin liners.
• Combine 1/4 cup flour, the cinnamon, 1 tablespoon sugar, the coconut, and 1 pinch of salt in a small bowl. Mix in 2 tablespoons of butter until completely incorporated into the flour; set aside.
• Beat the unsalted butter, 1 1/4 cups sugar, and 1/2 teaspoon of salt with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended before adding the second; continue mixing until light and fluffy. Combine 1 3/4 cups of flour with the baking powder. Stir into the butter mixture alternately with the buttermilk. Toss the blueberries with 1/4 cup of flour; stir into the batter along with the mango. Scoop the batter into the prepared muffin tins; sprinkle with the coconut streusel.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.

SUNRISE MANGO-COCONUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper or foil liners.
• Combine flour, coconut, sugar, baking powder, cinnamon, and salt in a bowl.
• Blend eggs, butter, and vanilla extract to a creamy consistency in a separate bowl. Add flour mixture and stir until smooth. Fold in pureed mango.
• Divide batter evenly among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

MANGO COCONUT MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Line muffin tins with cupcake liners or butter.
• In a large bowl mix together the flour, baking soda and salt.
• In a medium bowl beat together the butter and sugar.
• Beat in egg, buttermilk and vanilla.
• Gently stir in mango, coconut, and lime zest.
• Pour over dry mixture, stirring until dry ingredients are just moistened.
• Do not over mix.
• Spoon into prepared muffin tin, each cup 3/4 full.
• Bake for 30 minutes.
• Brush tops with honey, remove from muffin tin and cool on wire rack.

COCONUT MANGO MUFFINS WITH CANDIED GINGER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix all-purpose flour, whole wheat flour, brown sugar, 1/2 cup flaked coconut, baking powder, and salt in a bowl.
• Beat the eggs in another large bowl until creamy. Add applesauce, coconut milk yogurt, skim milk, vegetable oil, and honey to eggs. Blend well.
• Stir flour mixture, dried mango, candied ginger, and honey into egg mixture just until blended. Spoon batter into muffin cups, filling about 3/4 of each cup. Sprinkle 2 tablespoons flaked coconut on top.
• Bake in the preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes.

MANGO COCONUT MUFFINS

Steps:

• Preheat oven to 350 degrees. Line 12 2 1/2 inch muffin cups. In a large bowl, stir together the flour, sugar, baking powder, and salt. In another bowl, stir together the coconut milk, eggs, and oil. Make a well in the center of the dry ingredients. Add the liquid ingredients and stir just to combine. Stir in the mango and coconut. Spoon batter into prepared muffin cups. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove the muffin tins to a wire rack. Let cool for 5 minutes before removing. Store completely cooled muffins in an airtight container at cool room temperature.