Tropical Mango Muffins
Transport your taste buds to a sun-drenched island paradise with these irresistible Tropical Mango Muffins, bursting with vibrant flavors and textures. Sweet, juicy chunks of fresh mango are paired with shredded coconut and a zingy hint of lime zest to create the ultimate tropical treat, perfect for breakfast, snack time, or dessert. These muffins boast a wonderfully moist and tender crumb thanks to rich Greek yogurt and buttery goodness, while their simple, one-bowl mixing process makes them a breeze to bake. Perfectly balanced between sweet and tangy, these muffins are a delightful way to bring a bit of sunshine to your table. Serve them freshly baked or enjoy them on the go – either way, every bite is a vacation in muffin form!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Unsalted butter, melted
- 0.5 cup Greek yogurt (plain or vanilla)
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Fresh mango, diced
- 0.75 cup Shredded sweetened coconut
- 1 teaspoon Lime zest
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease each cup lightly.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk the granulated sugar and melted butter until well combined.
Add the Greek yogurt, eggs, and vanilla extract to the sugar mixture, and whisk until smooth and creamy.
Gradually fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix. The batter will be thick.
Gently fold in the diced mango, shredded coconut, and lime zest until evenly distributed throughout the batter.
Divide the batter equally among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the muffins warm as a tropical treat or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.6 g | 197% | |
| Saturated Fat | 102.2 g | 511% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 2337 mg | 102% | |
| Total Carbohydrate | 508.5 g | 185% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 277.8 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 262 mg | 20% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1355 mg | 29% | |
*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.
