Mango muffins

Name: Mango muffins
Total time: 44 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 2 1/4 cups plain flour ((all-purpose flour)); 1 1/4 tsp baking soda ((bi-carbonate soda), sifted if lumpy (Note 1)); Pinch of salt; 1/3 cup unrefined coconut oil ((or unsalted butter), melted and slightly cooled (Note 2)); 1 large egg ((55 - 60g/2 oz each in shell)); 1 tsp white vinegar ((Note 1)); 3/4 cup white sugar ((can reduce to 1/2 cup but no less)); 1 tsp vanilla extract; 1 cup (260g) mango puréed mango ((1 1/3 cups small chopped mango reduces to 1 cup once pureed, Note 3), room temp); 2 cups (370g) chopped mango (, small, 8mm to 1 cm max, room temp (Note 3)); 1/2 cup desiccated coconut (, unsweetened (finely shredded coconut)); 2 tbsp demerara sugar ((Note 4))

Recipe video above. All too often, mango muffin recipes lack actual mango flavour. It's not enough to just stir chopped mango into a muffin, and one mango is not enough for 12 muffins!But these muffins DO actually taste of mango, with mango puree stirred into the batter and plenty of chopped man

⏱️ 44 min 🔪 Prep: 20 min 🔥 Cook: 24 min 📊 Medium ⭐ 5.0 (35) 👁️ 9 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

12 servings

2 1/4 cups plain flour ((all-purpose flour))
1 1/4 tsp baking soda ((bi-carbonate soda), sifted if lumpy (Note 1))
Pinch of salt
1/3 cup unrefined coconut oil ((or unsalted butter), melted and slightly cooled (Note 2))
1 large egg ((55 - 60g/2 oz each in shell))
1 tsp white vinegar ((Note 1))
3/4 cup white sugar ((can reduce to 1/2 cup but no less))
1 tsp vanilla extract
1 cup (260g) mango puréed mango ((1 1/3 cups small chopped mango reduces to 1 cup once pureed, Note 3), room temp)
2 cups (370g) chopped mango (, small, 8mm to 1 cm max, room temp (Note 3))
1/2 cup desiccated coconut (, unsweetened (finely shredded coconut))
2 tbsp demerara sugar ((Note 4))

Steps

Preheat oven to 220°C/425°F (200°C fan-forced). Spray a muffin tin with canola oil or grease well with butter. (Note 5)
Batter - Whisk Dry ingredients in a medium bowl. Whisk all the Wet ingredients well in a separate large bowl until smooth. Pour the Dry ingredients into the Wet ingredients. Use a rubber spatula to mix together until the flour is almost incorporated.
Add-ins - Add the chopped mango and coconut, then mix until you no longer see flour - stop mixing, even if there are a few flour lumps, else the muffin will be dry and tough. The mixture will be thicker than typical muffin batters because it gets a lot of moisture from the mangoes as it bakes.
Crunchy top - Divide between muffin holes, it should be slightly mounded (as pictured in post). Sprinkle the top of each with 1/2 teaspoon of Demerara sugar.
Bake - Place in the oven. Immediately turn the oven down to 200°C/390°F (180°C fan). Bake for 24 minutes or until the surface is golden and crunchy, and a skewer inserted into the middle comes out clean.
Cool - Leave in the muffin tin for 10 minutes then transfer onto a cooling rack. Cool for at least another 10 minutes before grabbing one!