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Mango Coconut Streusel Muffins

Mango Coconut Streusel Muffins with Coconut Glaze-- an easy and delicious breakfast/snack on the go.
Keywords:breakfast muffins, coconut muffins, mango muffins
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 12
Calories322 kcal


  • oven


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
  • 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


To prepare the 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.
    Photo montage showing mango coconut streusel muffins placed within the muffin tin, topped with streusel, and topped with glaze
  • 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.

To prepare the glaze

  • Meanwhile, prepare the coconut glaze if desired. To do 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.  


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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