Mango Coconut Muffins
Transport your taste buds to a tropical paradise with these golden, tender Mango Coconut Muffins! Bursting with juicy chunks of ripe mango and complemented by the subtly sweet, nutty flavor of shredded coconut, these muffins are a delightful morning treat or midday snack. Made with pantry staples and ready in under 40 minutes, they’re an easy yet indulgent way to brighten your day. The combination of melted butter, a hint of vanilla, and a moist, fluffy texture makes these muffins utterly irresistible. Perfect for brunch spreads, picnics, or simply paired with a steaming cup of coffee, these tropical muffins will have you savoring every bite. Plus, they’re freezable, making them a convenient make-ahead option!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cup ripe mango, peeled and finely diced
- 0.5 cups sweetened shredded coconut
- 0.5 cups unsalted butter, melted and slightly cooled
- 0.75 cups whole milk
- 1 unit large egg
- 1 teaspoons pure vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly with baking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined.
Gently fold in the diced mango and shredded coconut, ensuring the pieces are coated in the dry ingredients to prevent clumping.
In a medium mixing bowl, combine the melted butter, milk, egg, and vanilla extract. Whisk until smooth and well-blended.
Pour the wet ingredients into the bowl of dry ingredients and gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should still be slightly lumpy.
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 1741 mg | 76% | |
| Total Carbohydrate | 360.8 g | 131% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 207.5 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 334 mg | 26% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1019 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
