Mango Coconut Streusel Muffins
Equipment
- oven
Ingredients
For the muffins:
- ½ cup unsalted butter melted and cooled slightly
- ½ cup canned unsweetened coconut milk
- 2 large eggs at room temperature
- 1¾ cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup sweetened coconut flakes
- 1 cup finely chopped fresh mango
- For the Streusel:
- 1 tablespoon unsalted butter melted
- 3 tablespoons all-purpose flour
- 3 tablespoons sugar
- 3 tablespoons sweetened flaked coconut
For the Coconut Glaze (optional)
- 2 tablespoons canned unsweetened coconut milk
- 6-8 tablespoons powdered sugar
Instructions
To prepare the muffins:
- Heat oven to 400°F. Line a 12-muffin pan (standard-size) with paper baking cups; set aside.
- To prepare the muffins, combine the melted butter, coconut milk, and eggs in bowl; beat with a whisk until smooth. Add the flour, sugar, baking powder, and salt; stirring just until moistened. Gently stir in the coconut flakes and chopped mango. Spoon about 2 to 2-½ Tablespoons of the batter into the muffin cups.
- In a small bowl, combine all streusel ingredients and mix well. Sprinkle about ½ Tablespoon over each muffin.
- Bake for 18-20 minutes or until golden brown on top and a toothpick inserted in the center comes out clean. Let cool in pan for about 3-5 minutes.
To prepare the glaze
- Meanwhile, prepare the coconut glaze if desired. To do this, combine coconut milk and powdered sugar in a small bowl, and whisk very well until obtaining a homogeneous, smooth, thick mixture (without lumps).
- Drizzle on top of the baked mango coconut streusel muffins while still warm. Enjoy!
Recipe Notes
Nutrition
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