Mango Muffins with Coconut Streusel Topping

It’s mango season in Liberia! This means that I am going to exhaust my creativity trying to think of recipes for mango, because it is abundant in this country, and absolutely delicious. My first attempt was a simple muffin…this turned out pretty moist and gooey, but delicious. Right after baking it I was actually a bit disappointed in the outcome, but then the next day I came home from work and ate three in a row, because they were that good. But definitely be warned they are sticky no matter how long you cook them, and the streusel will sort of drop down the middle, thus acting as a topping and a filling. So good!


Mango Muffins

Recipe adapted from Mom on a Mission

2 cups flour
1 1/2 cups sugar
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1tbsp brown sugar
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
3-4 ripe mangos
3 tbsp plain yogurt
1 tbsp oil
1/2 tsp pure vanilla extract

Preheat the oven to 350F/177C. Line a muffin sheet tin with 15 muffin liners.

In a medium bowl, first whisk together the flour, white sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.

In a separate bowl, mix together the mango, yogurt, oil, vanilla extract and brown sugar. Once this is mixed, add the dry ingredients to the mango mixture. Mix well.

Using a large spoon, fill each muffin liner about 2/3 full with the mango mixture. Then, using the recipe below, make the coconut streusel topping, and with your hands or a separate spoon, cover each muffin liner with a small layer of the streusel.

Place in the oven and bake for 25-30 minutes.

Coconut Streusel Topping

2/3 cup shredded sweetened coconut
3 tbsp light brown sugar, packed
2 tbsp all-purpose flour
a pinch of salt
2 tbsp cold unsalted butter, sliced

In a clean bowl stir together the coconut, brown sugar, flour, and the pinch of salt. Add the butter and rub the mixture together with your fingertips until you have large crumbles. Add to each muffin liner, as noted above.




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