These moist, easy-to-make mango muffins are made with fresh mango for a burst of juicy flavor. They’re topped with crunchy, coconut streusel for an amazing flavor combo that I absolutely love!
Awhile back, I posted a delicious recipe for mango bread made with fresh mango pieces, which I love making anytime I pick up some fresh mangos from the supermarket. Well, I was dying to make a muffin variation that tasted just as good, but with a bit more of a cakey texture. I love grabbing a muffin for breakfast when I’m running out the door in the mornings, and these mango muffins are one of my go-to options.
I wanted them to be slightly less moist than my mango bread so they’d be more like bakery-style muffins, but still have a hybrid cake/bread texture. The coconut streusel on top adds a subtle yet perfect flavor, and gives a nice crunch to these deliciously soft muffins. I also love adding pecans, but this step is entirely optional. However, it’s the bites of juicy mango that add so much flavor, so make sure you use a perfectly ripe and sweet one!
How to make mango muffins
Preheat your oven to 425°F/220°C. These muffins bake for 3 minutes at a higher temperature to help them rise quickly and form nice, big tops, and then you’ll lower the temperature to 350°F/180°C to finish baking them.
- Start by making and chilling the streusel. Place all streusel ingredients in a food processor and pulse until the mixture becomes crumbly. If you don’t have a food processor, you can crumble the ingredients in a bowl using your fingertips, a pastry cutter, or a fork. Then, cover the mixture and place in the refrigerator.
- Sift the dry ingredients. Including the flour, baking powder, baking soda, cinnamon, and salt.
- Combine the wet ingredients. Whisk together the eggs, yogurt, oil, and vanilla extract.
- Mix the wets into the dries. Pour the wet ingredients into the dries, being careful not to overmix. The batter should be thick.
- Add the mango pieces and pecans, if adding. Use a rubber spatula to gently fold in the mango pieces and pecan pieces, if adding.
- Divide and bake. Divide the batter evenly between muffin cups, filling almost fully to the top. Sprinkle with the coconut streusel. Bake for 3 minutes at 425°F/220°C, then reduce the oven temperature to 350°F/180°C. Continue to bake for an additional 12-17 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool. Cool muffins in the pan on a wire rack for 10 minutes. Then, remove from pan and set on the wire rack to cool completely.
Tips for making perfect mango muffins
-Chill the streusel. This helps keep the butter cold, which helps the streusel from melting while the muffins bake. Remove from the fridge when you’re ready to top your muffins right before baking.
-Don’t overmix your batter. Overmixing will add too much air to the batter and produce denser muffins. To keep them light and fluffy, only mix the ingredients just until they come together.
-Use a ripe mango. For the best flavor, use a ripe, juicy mango so the flavor really comes through in the muffins.
-Pay attention to the change in baking temperature. This recipe calls for baking the mango muffins for 3 minutes at 425°F/220°C, then lowering the temperature to 350°F/180°C to finish baking. This helps the muffins develop a nice muffin top. Don’t forget to lower the baking temperature after 3 minutes, or the muffins will dry out and burn.
-If you notice that the streusel is browning too fast, cover the pan loosely with aluminum foil to act as a shield. This will keep the streusel from browning and allow the muffins to continue baking.
More of my favorite muffin recipes
- Pumpkin Muffins: These muffins are full of pumpkin flavor and perfect for the fall.
- Lemon Muffins: Sweet and lemony muffins topped with a drizzle of lemon glaze.
- Cranberry Orange Muffins: Super moist and bursting with fresh orange flavor.
- Pecan Pie Muffins: Tastes like pecan pie in muffin form.
- Lemon Raspberry Muffins: Vanilla and lemon flavored muffins combined with juicy raspberries.
Moist, bakery-style muffins with juicy mangos and fresh crunchy coconut streusel topping.
- 1/4 cup (35g) all-purpose flour
- 1/4 cup (50g) light brown sugar (or granulated sugar)
- 6 tablespoons desiccated or shredded coconut (sweetened or unsweeteed)
- 1/4 cup (56g) cold butter, cut into small cubes
- 1 3/4 cups (250g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup (150g) light brown sugar
- 2 large eggs
- 1 cup (240 ml) plain yogurt
- 1/4 cup (60 ml) canola oil (or vegetable, safflower)
- 1 teaspoon pure vanilla extract
- 1 fresh mango , peeled and chopped into cubes (about 1 1/4 cups)
- 1/2 cup (50g) chopped pecans (optional)
Preheat oven to 425°F/220°C. Butter 12 muffin cups or line them with liner papers.
To make 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.
To make the muffins: In a large bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Add sugar and mix.
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.
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 350°F/180°C. 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.
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.