coconut mango muffins

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!

Kitchen Notes

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).

coconut mango muffins

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• Author: Emilie Raffa
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 10-12 1x

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Ingredients

Dry ingredients

• 1 3/4 c. all-purpose flour
• 1 1/2 tsp. baking powder
• ¾ c. sugar
• 1 c. mango, cut into bite-sized cubes

Wet ingredients

• 2 eggs
• ⅓ c. melted coconut oil
• ¾ c. buttermilk, room temperature
• 1 tsp. vanilla

Toppings

• unsweetened coconut flakes
• white chocolate chips

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Instructions

1. Preheat your oven to 375 F. Line a muffin tin with baking cups.
2. In a large bowl, sift together the flour, baking powder and sugar. Add the mangoes and toss gently to coat.
3. In another bowl, whisk together all of the wet ingredients until well blended.
4. Gently combine the dry and wet ingredients. Try not to break up the mangoes or over mix the batter; you will have tough muffins.
5. Spoon the batter into your muffin cups, about ⅔’s full.
6. Sprinkle some of the coconut flakes and white chocolate chips over the top.
7. Bake for 15-20 minutes, or until a toothpick comes out clean when inserted.
8. Cool for 10 minutes inside the tin. Transfer to a wire rack to finish cooling.

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