Coconut Mango Muffins

As you probably know from my other recipes I really love fresh fruit in loaf breads and cakes. So when I spotted these mangos the other day I really wanted to add them to some muffins. I found tons of recipes for coconut mango muffins, all had varying ingredients, some used coconut oil, some used vegetable oil, others used butter. But I really wanted to just start from a basic fruit muffin recipe and kinda make it my own. And surprisingly even basic muffin recipes can vary quite a bit in ingredients and preparation. I found a recipe I liked in my Five Points Brunch cookbook, It’s a “Fruit Muffin” recipe and it’s easily adaptable to any fruit or flavors you want to use. The recipe calls for 1 1/2 cup fresh fruit, I added coconut and cinnamon, but other than that this is the basic recipe. I would recommend adding some fresh lime zest as well.They came out really delicious, and it’s a nice recipe, the muffins hold together well and don’t fall apart. No doubt you will see more muffins coming this way. 

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Coconut Mango Muffins

(Adapted from Five Points Brunch Cookbook)

  • 1 mango diced small (about 1 1/2 cup)
  • 1/2 cup flaked coconut
  • 1 cup granulated sugar
  • 1 stick of butter (8 tablespoons), room temp (plus more for tins)
  • 3 eggs, lightly beaten
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 2 1/4 cup all-purpose flour
  • 3 tablespoons milk
  • 2 teaspoons baking powder

Preheat oven to 350° and butter muffin tins. 

In large bowl cream the butter and sugar together until fluffy, either by hand or in mixer for a few minutes. 

Add eggs, cinnamon, salt and vanilla into the butter mixture, beat until well combined. Add half the flour and mix well, add the milk and continue to mix, add the remaining flour and baking powder until incorporated (the batter will be thick). Gently fold in the mango and coconut.

Spoon into prepared baking tins or paper cups filling 3/4 full. (I used paper cups and it yielded 10 muffins). Optionally top muffins with a few bits of coconut and small mango pieces. Bake for 25-30 minutes until muffins are light golden brown and firm to touch. Serve warm or room temperature. Best the day they are made, store in airtight container.

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