Mango muffins with Coconut crumb
Mango muffins are moist, sweet and fresh. They have a bold mango flavour with a crunchy sweet coconut crumb.
Ingredients
Crumb
- ¾ cup Toasted coconut
- ½ cup flour
- ½ cup sugar
- ½ cup cold butter
Muffins
- 3 ½ cups flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon
- 1 ½ teaspoon sugar
- 4 eggs
- 2 cups buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla essence
- 2 ½ cups peeled (chopped mango)
Instructions
- Preheat the oven to 220°C, brush 24 muffin cups with butter, or oil, or line with paper liners.
- To make the crumb, mix together desiccated coconut, flour, sugar, and butter in a bowl till it becomes crumbly. Cover and put in the refrigerator.
- Peel mangoes and chop into small cubes, puree some if you want to and set aside.
- In a bowl combine flour, baking powder, baking soda, salt, cinnamon, and sugar, mix until well blended.
- In a separate bowl mix together, eggs, buttermilk, vegetable oil, and vanilla essence.
- Pour egg mixture into the flour mixture and stir until just combined.
- Gently fold in mango cubes and mango puree.
- Spoon batter into prepared cups up to two-thirds full.
- Sprinkle crumb on top of muffins, gently press in slightly.
- Bake for 20 minutes, until a skewer inserted in the middle, comes out clean.
- Cool muffins in the cups for 5 minutes then remove and cool completely on a wire rack.
- Enjoy with any drink of your choice.
