Mango Blueberry Muffins With Coconut Streusel Recipes

MANGO BLUEBERRY MUFFINS WITH COCONUT STREUSEL

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper muffin liners.
• Combine 1/4 cup flour, the cinnamon, 1 tablespoon sugar, the coconut, and 1 pinch of salt in a small bowl. Mix in 2 tablespoons of butter until completely incorporated into the flour; set aside.
• Beat the unsalted butter, 1 1/4 cups sugar, and 1/2 teaspoon of salt with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended before adding the second; continue mixing until light and fluffy. Combine 1 3/4 cups of flour with the baking powder. Stir into the butter mixture alternately with the buttermilk. Toss the blueberries with 1/4 cup of flour; stir into the batter along with the mango. Scoop the batter into the prepared muffin tins; sprinkle with the coconut streusel.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.

MANGO COCONUT STREUSEL MUFFINS

Steps:

• 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 1/2 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.
• 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!

MANGO COCONUT MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Line muffin tins with cupcake liners or butter.
• In a large bowl mix together the flour, baking soda and salt.
• In a medium bowl beat together the butter and sugar.
• Beat in egg, buttermilk and vanilla.
• Gently stir in mango, coconut, and lime zest.
• Pour over dry mixture, stirring until dry ingredients are just moistened.
• Do not over mix.
• Spoon into prepared muffin tin, each cup 3/4 full.
• Bake for 30 minutes.
• Brush tops with honey, remove from muffin tin and cool on wire rack.

MANGO BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 425 degrees.
• Line muffin tin with paper liners (enough for 12 muffins).
• Mix the flour, salt, baking powder, and sugars together in a large bowl.
• In a small bowl, whisk together the egg, buttermilk, oil, vanilla, and almond flavoring.
• In a blender or food processor, purée the mango with the lime juice until smooth.
• Gently mix the liquid ingredients into the dry ingredients. Stir until just barely mixed.
• Fold in the mango purée until just barely mixed.
• Toss the blueberries with 2 tablespoons flour and gently fold in blueberries.
• Fill muffin tins with about 1/3 cup batter, or almost to the top.
• Bake at 425 for 5 minutes, then lower temperature to 350 degrees and bake for 10 more minutes.
• Check for doneness: muffins should be domed on top and spring back to the touch. If they do not spring back, bake for 5 minutes more, or until done.
• Cool in pan on a rack.
• Make the glaze: Melt the butter, and gently whisk in 1/2 of the powdered sugar.
• Add the flavorings and the other half of the powdered sugar. Add milk, 1 tablespoon at a time, until glaze has a slightly runny consistency.
• Place the glaze in a bowl. Dip the tops of the muffins in the glaze. Sprinkle muffins with coconut and sliced almonds if desired.

MANGO BLUEBERRY MUFFINS WITH COCONUT STREUSEL

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper muffin liners.
• Combine 1/4 cup flour, the cinnamon, 1 tablespoon sugar, the coconut, and 1 pinch of salt in a small bowl. Mix in 2 tablespoons of butter until completely incorporated into the flour; set aside.
• Beat the unsalted butter, 1 1/4 cups sugar, and 1/2 teaspoon of salt with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended before adding the second; continue mixing until light and fluffy. Combine 1 3/4 cups of flour with the baking powder. Stir into the butter mixture alternately with the buttermilk. Toss the blueberries with 1/4 cup of flour; stir into the batter along with the mango. Scoop the batter into the prepared muffin tins; sprinkle with the coconut streusel.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.