Mango Muffins with Coconut Streusel
Yields: 12 standard-sized muffins
Moist, fresh mango muffins with a crunchy coconut streusel topping.
  • ¼ cup (35g/1.2oz) all-purpose flour
  • ¼ cup (50g/1.8oz) light brown sugar (or granulated sugar)
  • 6 tablespoons desiccated or shredded coconut
  • ¼ cup (56g/2oz) cold butter, cut into small cubes
  • 1¾ cups (250 grams or 8.8 ounces) all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup (150 grams or 5.3 ounces) light brown sugar
  • 2 large eggs
  • 1 cup yogurt
  • ¼ cup canola oil (or vegetable, safflower)
  • 1 teaspoon pure vanilla extract
  • 1 fresh mango, peeled and chopped into cubes (about 1¼ cups)
  • ½ cup chopped pecans (optional)
  1. Preheat oven to 220C/425F. Butter 12 muffin cups or line them with liner papers.
  2. The streusel: Place all ingredients in a food processor and pulse until mixture becomes crumbly and unevenly shaped pieces are formed. Alternatively, you can crumble the ingredients in a bowl using your fingertips, a pastry cutter, or a fork. Cover and place in the refrigerator.
  3. The muffins: In a large bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Add sugar and mix.
  4. In a medium bowl, whisk together eggs, yogurt, oil, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Fold in mangos and pecans.
  5. Divide the batter evenly between muffin cups, filling almost fully to the top. Sprinkle with the streusel. Bake for 3 minutes, then reduce the oven temperature to 180C/350F. Continue to bake for an additional 12-17 minutes or until a toothpick inserted into the center of a muffin comes out clean. If the streusel is browning too fast, cover the pan loosely with aluminum foil. Cool muffins in the pan on a wire rack for 10 minutes. Remove from pan and set on wire rack to cool completely.
  6. Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for 2-3 days. Muffins can also be frozen for up to 2 months.
Recipe by Pretty. Simple. Sweet. at