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!
Mango Coconut Streusel Muffins
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!
Ethan Wilkins
February 23, 2016 at 3:21 amDelicious!
Denise Browning
February 23, 2016 at 6:56 amThank you, Ethan!
Adina
February 23, 2016 at 3:29 amWonderful looking muffins and I love the coconut glaze, great idea!
Deb|EastofEdenCooking
February 23, 2016 at 12:06 pmStreusel with Coconut? I’m in! What a fantastic way to start the day. Actually, these would be a scrumptious afternoon snack!
Raymund
February 24, 2016 at 12:18 amI tasted and seen a lot of muffins but not this one. Nice to see a mango flavour of this as that is my favorite fruit, I bet this would taste amazing specailly with Philippine Mangoes
John/Kitchen Riffs
February 24, 2016 at 10:18 amVery wintry here today — woke up to frozen rain and snow. Yuck!! One or two of these wonderful muffins will take my mind off winter, though. Terrific flavor combo! Of course, I’m always a sucker for anything with coconut. Good stuff — thanks.
Sugar et al.
February 26, 2016 at 12:11 amMango and coconut is so amazing together. In fact one of my favourite food pairings. With a streusel and a glaze, I bet it will be DIVINE! What a fantastic recipe you have come up with Denise!
Anna @ shenANNAgans
February 26, 2016 at 12:12 amI need these amazing mango coconut streusel muffins in my life! Wow… you are a baking extraordinaire. 🙂 Love that you make relatively plain foods POP! Clever lady. Hope you are well my friend, happy hugs across the pond. Enjoy your weekend. 😀
Little Cooking Tips
March 2, 2016 at 3:14 amFantastic recipe Denise! It must be muffins season, we also made lots of muffins this winter (and our chubby bellies bear witness to that):)
Loved what you did with mango, and it’s been more than a year since we had one in any form (they’re in the exotic fruit section in Greece).
Thank you for another delicious recipe dear!
xoxoxo
chiclet
April 24, 2016 at 5:34 pmhi! can i used packaged unsweetened or sweetened mango pulp for this recipe?
Denise Browning
April 25, 2016 at 9:22 amHi, Chiclet! Thanks for stopping by. I think unsweetened mango pulp would work best for this recipe. Enjoy!
Jackie
June 28, 2017 at 5:08 pmMy daughter made these without the glaze and they are the best muffins I’ve ever tasted! Thanks!
Denise Browning
June 29, 2017 at 10:06 amJackie: Thank you so much. So glad you enjoyed this treat. My family loves these muffins especially my youngest daughter. Have a great summer!
Jackie
June 30, 2017 at 12:30 amDenise, I forgot to mention that my daughter substituted gluten-free King Arthur’s flour blend for the wheat flour. I usually don’t care for gluten-free baked goods, but the muffins were so delicious.
Denise Browning
June 30, 2017 at 9:00 amJackie:
So glad to hear that they were delish even made with GF flour.