Delicious and Easy Mango and Coconut Muffin Recipe

By Remy M

Muffins are a classic breakfast and snack food, but have you ever tried a tropical twist on this traditional treat? Mango and coconut muffins are a perfect way to start your day or satisfy your sweet tooth. I have so much fun making these delicious mango and coconut muffins, it's so easy and quick to make. Loaded with fresh ripe mangoes from our own mango tree. Full of flavor, sweet and so juicy.

This recipe is so simple to make, just a wire whisk and a spatula doesn't need an electric mixer to make this marvelous muffin.

These muffins are best for breakfast, kids' lunch boxes, and snacks. Best served with your hot tea, coffee, hot chocolate, or even vanilla ice cream.

You can add some frosting best with cream cheese icing on top, sugar glaze icing, a sprinkle of icing sugar, or just on its own, still taste divine.

These muffins are perfect for a quick breakfast on the go or a sweet treat for any time of day. The combination of fresh mango and shredded coconut creates a tropical flavor that will transport you to a beach paradise.


These mango and coconut muffins are a delicious and easy recipe that is sure to impress. They're perfect for anyone who loves the tropical flavors of mango and coconut and is looking for a fun twist on a classic muffin recipe.

How to make Mango and Coconut Muffins

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup sugar
  • 2/3 cup butter
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 cups ripe mangoes, cubed
  • 1/2 cup Greek yogurt
  • 1/2 cup shredded coconut

Instructions:

  • Line 12 muffin tin with muffin baking paper cups. Set aside
  • Preheat the oven to 160°C.
  • Sift the first four ingredients into a large bowl. Set aside.
  • In a separate bowl, cream butter and sugar until light and fluffy. Add egg one at a time, while beating continuously.
  • Add dry ingredients until moistened.
  • Gently fold cubed mangoes, shredded coconut, vanilla, and Greek yogurt into the batter. Do not over mixed (The mixture should looks rough or lumpy. )
  • Divide the batter evenly into prepared muffin cups.
  • Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Leave the muffin in a tin for 3-4 minutes and transfer to a cooling rack.
  • Muffins are best served while warm.


How to store baked muffins

Muffins can be stored in a tightly closed container for up to 3 days or can be frozen (wrapped in a freezer bag or plastic container).

Defrost before reheating in a microwave for at least 10 seconds to warm your muffin.

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