Tropical, moist, bakery-style muffins with juicy mangoes and fresh crunchy coconut streusel topping.
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.
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.