Mango Coconut Streusel Muffins

Mango Coconut Streusel Muffins with Coconut Glaze– an easy and delicious breakfast/snack on the go. Bring the tropics to your mouth!

Tired of winter? Well, me too! Whenever that happens the first thing that I do is to find a way to bring some sunshine to my palate. These mango coconut streusel muffins have the bright, tropical flavors that I have been craving for — but still with the comforting touch of winter baked goodies on account of the streusel.

Our delicious, dense muffins make a great breakfast or snack on the go. They can easily be made ahead and transported to whatever you go.

They are a treat all by themselves, but coffee, tea, milk, or fresh juice are a few options that would also go well with them. Because you know, when stuck in traffic while driving kids to school or yourself to work, one needs something happy and robust to at least keep the palate entertained.

But don’t be shy!  Some good music on the radio would add the final touch to a more pleasant drive. 🙂

That is one way to make life more delightful regardless of the circumstances, wouldn’t you agree?

Spring will hopefully arrive soon, but meanwhile I am sending sunshine your way, along with much happiness for your mouth.

Enjoy our mango coconut streusel muffins!

HOW TO MAKE MANGO COCONUT STREUSEL MUFFINS

Heat oven to 400°F. Line a 12-muffin pan (standard-size) with paper baking cups; set aside.

To prepare the muffins, combine the melted butter, coconut milk, and eggs in bowl; beat with a whisk until smooth. Add the flour, sugar, baking powder, and salt; stirring just until moistened. Gently stir in the coconut flakes and chopped mango. Spoon about 2 to 2-½ Tablespoons of the batter into the muffin cups.

In a small bowl, combine all streusel ingredients and mix well. Sprinkle about 1/2 Tablespoon over each muffin.

Bake for 18-20 minutes or until golden brown on top and a toothpick inserted in the center comes out clean. Let cool in pan for about 3-5 minutes. Meanwhile, prepare the coconut glaze if desired.

For this, combine coconut milk and powdered sugar in a small bowl, and whisk very well until obtaining a homogeneous, smooth, thick mixture (without lumps). Drizzle on top of the baked mango muffins while still warm. Enjoy!

OTHER TREATS TO TRY:

Flax Muffins

Mango Ice Cream

Flourless Pumpkin Coconut Muffins (Queijadina de Abobora com Coco)

Mango Upside Down Cake

Mango Lime Smoothie Bowl

Blueberry Coconut Oatmeal Pudding

Berry Coconut Yogurt Popsicles

Coconut Ice Cream (Keto)

Keto Raspberry Muffins

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Mango Coconut Streusel Muffins

Mango Coconut Streusel Muffins with Coconut Glaze-- an easy and delicious breakfast/snack on the go.

Course:Breakfast

Cuisine:American

Keywords:breakfast muffins, coconut muffins, mango muffins

Prep Time 12 minutes

Cook Time 18 minutes

Total Time 30 minutes

Servings 12

Calories322 kcal

Author Denise Browning

Equipment

• oven

Ingredients

• For the Muffins:
• 1/2 cup unsalted butter melted and cooled slightly
• 1/2 cup canned unsweetened coconut milk
• 2 large eggs at room temperature
• 1¾ cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sweetened coconut flakes
• 1 cup finely chopped fresh mango
• For the Streusel:
• 1 tablespoon unsalted butter melted
• 3 tablespoons all-purpose flour
• 3 tablespoons sugar
• 3 tablespoons sweetened flaked coconut
• For the Coconut Glaze : optional
• 2 tablespoons canned unsweetened coconut milk
• 6-8 tablespoons powdered sugar

Instructions

• Heat oven to 400°F. Line a 12-muffin pan (standard-size) with paper baking cups; set aside.
• To prepare the muffins, combine the melted butter, coconut milk, and eggs in bowl; beat with a whisk until smooth. Add the flour, sugar, baking powder, and salt; stirring just until moistened. Gently stir in the coconut flakes and chopped mango. Spoon about 2 to 2-½ Tablespoons of the batter into the muffin cups.
• In a small bowl, combine all streusel ingredients and mix well. Sprinkle about 1/2 Tablespoon over each muffin.
• 
• Bake for 18-20 minutes or until golden brown on top and a toothpick inserted in the center comes out clean. Let cool in pan for about 3-5 minutes. Meanwhile, prepare the coconut glaze if desired. For this, combine coconut milk and powdered sugar in a small bowl, and whisk very well until obtaining a homogeneous, smooth, thick mixture (without lumps). Drizzle on top of the baked mango coconut streusel muffins while still warm. Enjoy!

Recipe Notes

Store muffins in airtight container in the fridge for up to 3-5 days. Freeze for up to 2 months. Thaw in the fridge.  

Nutrition

Calories: 322kcal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 132mg | Potassium: 179mg | Fiber: 2g | Sugar: 29g | Vitamin A: 454IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg

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