Mango Muffins with Coconut Streusel

These mango muffins with coconut streusel are a tasty way to bake with mango, a sweet and juicy tropical fruit. 

With the addition of a mild coconut flavor from unsweetened coconut and coconut oil, these muffins are a little sweet, a little tropical, and totally wonderful for your breakfast or snack. 

While they are tasty on their own, be sure to top these muffins with a streusel made with more coconut, brown sugar, flour, and butter. It adds a sweet and tasty crunch. 

Ingredients in These Mango Muffins:

Mango: You can use either fresh mango or frozen mango, preferably fresh. The mango should be ripe, but not overly ripe. It should have a slight give when you press on it, but not be mushy or wrinkled. Once a mango is ripe, keep it in the refrigerator and use it as soon as possible. 

The recipe calls for 2 cups of chopped mango plus one cup of pureed mango, all of which you'll get from about 3 medium mangos. 

Coconut: Use unsweetened finely chopped coconut. If you only have flaked coconut, you can finely chop it in a mini food processor. 

White Vinegar: It adds some acidity to give the baking soda extra strength for a strong rise in these muffins. 

Coconut Oil: I used unrefined coconut oil because it still has a faint coconut flavor. You don't want to add too much coconut flavor though to take away from the mango flavor, so don't add any coconut extract. 

FYI, coconut oil is semi-solid at room temperature and should be melted and cooled before mixing into the batter. 

Pantry and Refrigerator Ingredients: All purpose flour, baking soda, salt, granulated sugar, egg, and vanilla. 

For the Streusel: All purpose flour, light brown sugar, coconut (either sweetened or unsweetened), and cold butter. For the coconut, I used unsweetened. 

To Make These Muffins:

First, combine the streusel ingredients together, either in a mini food processor or with your fingers, and then place it in the refrigerator to chill while you are mixing the batter for the muffins. 

Next, combine the dry ingredients (flour, baking soda, and salt) in a large bowl. In another bowl, combine the wet ingredients (vinegar, vanilla, and pureed mango) plus the sugar. Pour this mixture into the bowl with the dry ingredient and combine with a rubber spatula and then fold in the coconut and chopped mango. 

After that, portion the batter among the cavities of a standard muffin tin and top each with a generous amount of the streusel. 

Finally, bake the muffins for about 24 minutes on the center rack. 

Random Tips For Making These Muffins:

The batter for these muffins will seem extra thick but don't adjust with more liquid. You can actually mound the batter in the muffin cups fairly high as the thicker batter will rise up in a dome and not spread out over the top of the muffin tin. 

Muffin liners or no? It's up to you. You can either grease the muffin tin cavities and add the batter directly to the muffin tin, or you could use miffin liners. It's up to you. If you're concerned about there being too much batter, you can skip the muffin liners to make a bit more room. 

Rather than first peeling and then chopping the mango, slice off a wide portion of the mango from the seed and then score it with a knife, leaving the peel intact. Then, using the knive, slice the chunks of mango from the peel. Easy peasy. 

Equipment You May Need:

Mini Food Processor: I used a mini food processor to finely chop flaked coconut for the batter as well as to puree the mango in the batter. It's really a convenient kitchen tool and much easier to clean and lift than a full sized food processor. You can also use an immersion blender or blender to puree the mango. 

Large Disher/Cookie Scoop: A cookie scoop is great for portioning the batter among the cavities of the muffin tin. Plus, the shape of the scoop leaves the batter in a nice rounded mound in the pan, perfect for rising into a dome. 

12-Well Muffin Pan: The one from USA Pan is super easy to clean. 

Storage:

You can store these muffins in an airtight container at room temperature for three to four days. After that, it's best to freeze or refrigerate them. They're great rewarmed for a few seconds in the microwave. 

It's best to line the muffin storage container with paper towels as the muffins will actually become more moist over time because of the mangoes. This sometimes happens with some fruit-filled muffins. The paper towels will help absorb the extra moisture. 

You might end up with extra streusel. You can keep it in a plastic bag in the freezer for a future muffin project! 

More Muffin Recipes for Muffin Monday:

It’s Muffin Monday, the last Monday of the month. Check out all the lovely muffin recipes my friends and I are sharing today.

• Chocolate Zucchini Muffins from Jolene's Recipe Journal
• Gingered Lemon Poppyseed Muffins from A Day in the Life on the Farm
• Mango Muffins from Karen's Kitchen Stories
• Passion Fruit Poppy Seed Muffins from A Messy Kitchen
• Pepperoni Pizza Muffins from Food Lust People Love
• Sourdough Mango Pineapple Muffins from Zesty South Indian Kitchen

 

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Mango Muffins with Coconut Streusel

Yield: 12 muffins

Author: Karen Kerr

Prep time: 30 MinCook time: 24 MinTotal time: 54 Min

These mango muffins with coconut streusel are a tasty way to bake with mango, a sweet and juicy tropical fruit. 

Ingredients

For the Streusel

• 35 grams (1/4 cup) all purpose flour
• 50 grams (1/4 cup) light brown sugar
• 6 tablespoons unsweetened coconut flakes or shredded coconut
• 56 grams (1/4 cup) cold butter, salted or unsalted, cut into small cubes

• 335 grams (2 1/4 cups) all purpose flour
• 1 1/4 teaspoon baking soda
• 1/8 teaspoon table salt
• 1/3 cup unrefined coconut oil, melted and cooled
• l large egg
• 1 teaspoon distilled white vinegar
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 260 grams (1 cup) pureed mango
• 370 grams (2 cups) chopped mango
• 1/2 cup finely shredded unsweetened coconut

Instructions

To Make the Streusel

1. Combine the streusel ingredients in a mini food processor and briefly pulse until the mixture is crumbly. You can also press the ingredients with your fingertips until you have a crumbly texture.
2. Place the mixture in the refrigerator while you make the muffin batter.

To Make the Muffins

1. Heat your oven to 425 degrees F and line a muffin tin with paper liners or grease the muffin cavities.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In a medium bowl, whisk together the coconut oil, egg, white vinegar, sugar, vanilla, and pureed mango.
4. Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until just combined, Fold in the shredded coconut and chopped mango.
5. Evenly divide the batter among the muffin cavities. Top each with the streusel.
6. Place the pan on the center rack, close the oven door, and reduce the oven temperature to 390 degrees F. Bake the muffins for 24 minutes.
7. Let the muffins cool in the pan for 10 minutes on a wire rack and then move the muffins from the pan to a wire rack to continue cooling. Serve warm or at room temperature.

Nutrition Facts

Calories

348

Fat (grams)

16 g

Sat. Fat (grams)

12 g

Carbs (grams)

50 g

Fiber (grams)

3 g

Net carbs

47 g

Sugar (grams)

24 g

Protein (grams)

5 g

Cholesterol (grams)

24 mg

https://www.karenskitchenstories.com/2025/08/mango-muffins-with-coconut-streusel.html

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Recipe adapted from RecipeTinEats (she has two cookbooks, Dinner, and Delicious Tonight) and Pretty.Simple.Sweet.