These moist, easy-to-make mango muffins are made with fresh mango for a burst of juicy flavor. The bites of juicy mango add so much flavor, so make sure you use a perfectly ripe and sweet one. They’re topped with crunchy, coconut streusel for an amazing tropical flavor combo that I absolutely love!
A while back, I posted a delicious recipe for mango bread made with fresh mango pieces, which I love making anytime I pick up some fresh mangoes from the supermarket. It inspired my idea to make a muffin variation that tasted just as good, but with a bit more of a cakey texture. If you love coconut and mangoes as much as I do, try my coconut tapioca pudding topped with mangoes. It’s creamy and delicious!
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. Adding chopped pecans gives them extra crunch, but that’s entirely optional.
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Table of contents
Ingredients
Coconut Streusel:
- Flour
- Light brown sugar (or granulated sugar)
- Desiccated or shredded coconut (sweetened or unsweeteed)
- Cold butter, cut into small cubes
Mango Muffins:
- All-purpose flour
- Baking powder, baking soda, and salt
- Ground cinnamon
- Light brown sugar
- Large eggs
- Plain yogurt (preferred) or sour cream
- Canola oil (or vegetable oil, safflower oil)
- Pure vanilla extract
- Fresh, ripe mango, peeled and chopped into cubes
- Chopped pecans *optional
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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.
Make the streusel
Place all streusel ingredients in a food processor and pulse until the mixture becomes crumbly. My favorite food processor is also a blender, saving me countertop space for all of my gadgets. If you don’t have a food processor, you can crumble the ingredients in a bowl using your fingertips, a pastry dough blender, or a fork. Then, cover the mixture and place in the refrigerator.
Make the muffin batter
- 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 sprinkle. 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 muffins in the muffin 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.
-For the perfect tall, bakery-style muffins, I use this muffin pan and lightly grease the insides.
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.
- Nutella Muffins: An easy 4-ingredient recipe with nutella (chocolate hazelnut spread) mixed into the batter.
Mango Muffins with Coconut Streusel
Tropical, moist, bakery-style muffins with juicy mangoes and fresh crunchy coconut streusel topping.
Ingredients
Streusel:
- ¼ cup (35g) all-purpose flour
- ¼ cup (50g) light brown sugar (or granulated sugar)
- 6 tablespoons desiccated or shredded coconut (sweetened or unsweeteed)
- ¼ cup (56g) cold butter, cut into small cubes
Muffins:
- 1 ¾ cups (250g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup (150g) light brown sugar
- 2 large eggs
- 1 cup (240 ml) plain yogurt or sour cream
- ¼ cup (60 ml) canola oil (or vegetable, safflower)
- 1 teaspoon pure vanilla extract
- 1 fresh mango , peeled and chopped into cubes (about 1 ¼ cups)
- ½ cup (50g) chopped pecans (optional)
Instructions
-
Preheat oven to 425°F/220°C. Butter 12 muffin cups or line the muffin pan 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.
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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.
Elisa @ Insalata di Sillabe says
These little babies look like the perfect end of summer treat! I have a kind of obsession for streusel anything, I could eat the whole stuff by the spoonful before it even gets to the oven, sooooo I’m pretty sure I’ll love these!
xo, Elisa
Shiran says
Yes me too! And this streusel with the coconut is amazing!!
Tash says
It’s a shame about the nutella! But when life give you mangos….go figure 😉 Such an interesting combination! You have brought the tropical into the country kitchen 🙂 Love these!
Ashley @ ashleymarieskitchen says
Yum! Those muffins look amazing. I love the addition of the coconut streusel topping 🙂
Shiran says
Thanks Ashley! 🙂
Lisa says
Wow these were so delicious! Just enough sweetness, moist, flavorful simple recipe to follow loved them and so did my family thank you for sharing such a delightful desert/breakfast/snack truly enjoyed it. I’d like to try this recipe using coconut flour next time instead of the regular flour it might add just a little dimension to the muffin flavor not that it needed it. Thank you, big hugs! 🙂
Shiran says
Thank you so much for your comment, Lisa! 🙂 I’m so glad you and your family like it!
Tanvi says
I made these yesterday for a Father’s Day brunch & they are delicious!! My boyfriend couldn’t wait and devoured his as soon as it came out of the oven 🙂
Shiran says
I’m so glad to hear it, Tanvi! Thank you for your comment 🙂
Beth says
I made these this weekend and they are very good! They aren’t overly sweet. I used a half cup of pineapple yogurt, coconut oil and frozen mango. Ended up needing to add a small amount of milk to make it a bit less thick. I’ll definitely be making these more often during the summer!
Christie says
I had a huge mango I needed to use so I made these as my muffin of the week. The only adjustment I made was using macadamia nuts as the optional nut, though I would bet they would have been better with perfectly. As the macadamia flavor was a bit overwhelming. That said, they were SO good. Very moist. The recipe came together perfectly. I was worried about the cinnamon but it was lovely. These were a hit with everyone, will definitely make again!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Christie! So glad you loved these muffins 🙂