Mango muffins

Name: Mango muffins
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Cuisine: Thai, Asian, TexMex, American
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 2)); 3/4 cup white sugar ((can reduce to 1/2 cup but no less)); 1 cup mango flesh (, pureed (Note 3), room temp (not fridge cold)); 2 cups chopped mango (, small, 8mm to 1 cm max, room temp (not fridge cold)); 1/2 cup desiccated coconut (, unsweetened (finely shredded coconut)); 2 tbsp demerara sugar ((Note 4))

Instructions

Prep:20minCook:24min

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 mango added! They sit tall and proud, with a crunchy top, lovely hint of coconut flavour and a beautiful soft crumb thanks to the moisture from the mangoes. You will need two very big mangos or three medium ones. If you are short, make sure you use the right amount for the puree then lose out on the chopped mango.

Updated at: Fri, 26 Jan 2024 06:49:14 GMT