I was inspired to create this recipe when we were experiencing an unexpected heat wave. A tropical heat wave.
After near Arctic temperatures, the cold broke, and suddenly, I was running errands without a jacket and scarf. I’m very inspired by the weather in my culinary creations, and when temperatures exceeded 60 degrees, I said, “I need mango. I need coconut.” The temperatures have since returned to the cooler side, but I still got my tropical fix and a new muffin recipe to share.
I’ll be the first person to say that I prefer the cooler months to the summer, but continually grey skies and skin chaffing winds can make anyone crave a little 70’s and sunshine action.
Sure, mango is not in season currently, but that’s part of the beauty of the way we enjoy food in America. I’ll be the first person to argue in favor of locally sourced produce and seasonally inspired recipes. However, we also are fortunate enough to be able to enjoy produce from other nations all year, including mango in February.
Mangos have a incredibly unique flavor, and in baked goods, that flavor is very subtle and is enhanced by inclusions like coconut. The combination of these two flavor notes creates a light, bright muffin. This muffin doesn’t have the bold, almost heavy flavors we associate with winter cooking like rich pumpkin, cinnamon, and maple.
These muffins combine mango and flaky, sweetened coconut without being mushy. They are light and fluffy – think tropical cloud. They are a perfect taste of spring and summer when you’re plagued by sleet and snow and need a flavorful escape. And this muffin offers a great retreat from your typical blueberry muffin.
Make these muffins now for an early taste of spring and summer. And save the recipe for the warmer months as an edible celebration of the return of season!
Mango Coconut Muffins
Makes 12 muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1 stick unsalted butter, cut into pieces
- 1 cup 2% milk
- 2 eggs
- 3 cups fresh mango, thinly chopped
- 1 cup sweetened coconut
- Preheat oven to 375 degrees. Line a 12 cavity muffin pan with liners.
- In a standing mixer, cream sugar and butter. A fluffy texture should be achieved. Add eggs and combine well.
- In a separate bowl, mix flour, baking powder, and salt until well combined. Then, begin adding the flour mixture slowly in three parts. Between flour mixture additions, add milk. This helps the mixture remain moist. Add in this order: flour, milk, flour, milk, flour. Blend on a low setting in the standing mixer until well combined.
- Once the batter is fully combined, slowly incorporate the mango and coconut. Blend until just combined.
- Transfer mixture to the muffin pan, filling each liner to 3/4 full, leaving room for expansion during baking.
- Bake for approximately 30 to 35 minutes. The muffins will remain light on top, and when ready, a toothpick should be inserted and come out clean.
- Allow to cool in the pan for 10 minutes and then remove and allow to continue cooling on a cooling rack.
- Once completely cooled, store in an airtight container and enjoy.