I’ve always been an early riser.
Reveling in the calm before the morning storm of breakfast requests and pint-sized demands happens to be something I look forward to. Sometimes, I’ll even force myself out of bed early, just to steal a few caffeinated moments to myself.
The other morning, while everyone was fast asleep, I tip-toed downstairs and into the kitchen.
I made muffins. Drank coffee (in silence). Watched the heavy snow fall outside.
And in between bites of freshly baked coconut mango muffin, I couldn’t help but wonder: was that crunch from the coconut? Or was it an egg shell?!
Ever since I learned how to cut a mango properly, I’ve been using them in all kinds of recipes.
I love their silky, soft texture bursting with sweetness.
One of my favorite things to do, is to cut up a mango into bite-sized pieces and throw them in the freezer. I buy a whole bunch when they go on sale. My kids love frozen mangoes as an after school snack, and they’re great for smoothies. The color of a perfectly ripe mango is absolutely gorgeous too (it makes me want to get a pedicure).
These muffins also include shredded coconut and a few white chocolate chips.
They are a tad bit sweeter than the muffins I would normally make, but I was in the mood. Call them a cupcake, if you want.
The texture is light, bouncy and would make a fun addition to your baking gig.
Oh, and by the way, it was definitely an egg shell!
Tips: These muffins are best consumed on the same day as baked (the mango will soften the muffins as the days go on).
Substitutions: White chocolate chips add extra sweetness and texture, but if you don’t have any, just leave them out!
If you don’t have buttermilk, sometimes I’ll thin out a little bit of yogurt with milk to emulate the texture. It’s not an exact swap, but it works in a pinch. Just make sure the buttermilk and/or yogurt is at room temperature before using otherwise the muffins will be rubbery.
Make- Ahead: Pre-measure the dry and wet ingredients respectively, and combine when ready to bake. The dry ingredients will last up to 1 year stored in an air-tight container or ziploc bag. The wet ingredients 1-2 days, chilled (whisk well before using).
- 1¾ c. all-purpose flour
- 1½ tsp. baking powder
- ¾ c. sugar
- 1 c. mango, cut into bite-sized cubes
- 2 eggs
- ⅓ c. melted coconut oil
- ¾ c. buttermilk, room temperature
- 1 tsp. vanilla
- unsweetened coconut flakes
- white chocolate chips
- Preheat your oven to 375 F. Line a muffin tin with baking cups.
- In a large bowl, sift together the flour, baking powder and sugar. Add the mangoes and toss gently to coat.
- In another bowl, whisk together all of the wet ingredients until well blended.
- Gently combine the dry and wet ingredients. Try not to break up the mangoes or over mix the batter; you will have tough muffins.
- Spoon the batter into your muffin cups, about ⅔'s full.
- Sprinkle some of the coconut flakes and white chocolate chips over the top.
- Bake for 15-20 minutes, or until a toothpick comes out clean when inserted.
- Cool for 10 minutes inside the tin. Transfer to a wire rack to finish cooling.