These soft, moist, fluffy, medium sweet and eggless mango coconut muffins with crunchy, coconut streusel topping are the BEST!!! These muffins are very easy to put together and you will have the feel of bakery style muffins.
Mango and coconut both flavors go very well together. Recently, I am in love with this flavor combo. That is the reason, you will find few recipes –
mango popsicles // mango coconut green smoothie // mango coconut burfi // Mango banana smoothie with coconut milk
Those bakery style muffins with crumb topping are my all time favorite. But at home, I bake those kind of muffins very rarely. Recently I was craving for it and hubby was in Germany, so rather than going to nearby bakery alone, I baked these mango coconut muffins.
Here I have made only 6 muffins. But the actual recipe ingredients mentioned are for 12 regular sized muffins.
In these muffins, mango pieces give the juicy, fruity taste in every bite, while coconut will give chewy texture and tropical flavor when combined with mangoes. YUMMM and to die for!!!
While sprinkling streusel over the muffins, be generous. When muffins bake, the surface will expand. Because of that generous sprinkle we did, the topping mixture is covered to all the muffin top surface. Once baked this streusel will be sweet, chewy, coconut-y and crunchy. But the next day, it will get soften. So best to enjoy it fresh or the day it is made to get the maximum out of it.
How to make eggless mango coconut muffins recipe:
1) First preheat the oven to 375 degrees F or 190 degrees C for at least 10-15 minutes.
2) Line a muffin pan using cupcake liners and keep it aside.
3) First, take milk in a large bowl. Add vinegar to it and keep it aside for 10 minutes. Within this resting time, milk will get curdled.
4) Now, we will toast the coconut. Take 1 ¼ cups of shredded coconut in a pan.
5) Dry roast it with stirring constantly till it is toasted and light brown in color. Remove the toasted coconut to a plate and keep it aside to cool. Alternately, you can toast the coconut in the oven.
For that, in the baking pan spread the coconut in single layer. Bake into pre-heated oven at 350 degrees F (180 degrees C) for 7-8 minutes with stirring every 2-3 minutes for even browning. Then increase the oven temperature to 375 degrees F (190 degrees C) for muffins.
6) While coconut is cooling, let’s make streusel topping. Take all the topping ingredients (all purpose flour, light brown sugar, untoasted coconut and cold butter) in a bowl. NOTE: we need really chilled, cold butter. So I usually cut them into small pieces and then freeze it for 10 minutes to chill again.
7) Using fork or your fingertips, rub the butter and other ingredients together. Some butter pieces will get mushed in the flour. While, there will be few chunks of butter left that is perfectly fine. Keep it aside.
8) In another bowl, take dry ingredients (whole wheat flour, all purpose flour, white sugar, brown sugar, baking powder, salt and nutmeg powder).
9) Using whisk mix it well till everything is incorporated well.
10) Take about 2 tablespoons of flour mixture and add to chopped fresh mangoes.
11) Stir gently and coat the mango pieces with this flour. By doing this, mango pieces will not sink to the bottom of the muffins while baking.
12) Now back to the milk, vinegar mixture. Add oil and vanilla extract in that.
13) Beat it very well using wire whisk. Make sure that milk and oil is mixed really well.
14) Now add the dry flour mixture.
15) Start mixing using whisk and half way through switch to the spatula, Mix till everything is mixed. Do not over beat it. Batter will have really thick consistency.
16) Now add flour coated mango pieces and toasted coconut.
17) Fold them in using spatula.
18) Divide the muffin batter into 12 muffin cups.
19) Sprinkle generously the streusel topping over it.
20) Bake in preheated oven for 20-22 minutes. Check by inserting a toothpick in the center, if it comes out clean meaning muffins are ready. Remove the muffin pan from the oven. Let them cool for 5-7 minutes in the pan itself.
21) Them remove them to a cooling rack and let them cool completely.
Enjoy this eggless mango coconut muffins!!!
Serving suggestion: Serve these muffins as a breakfast with juice or as a snack with tea or coffee. Or just enjoy it as such whenever you crave for it.
Eggless mango coconut muffins recipe with streusel topping
Ingredients
For eggless mango coconut muffins:
- 1 ¼ cup Unsweetened shredded coconut toasted
- 1 ½ cups Milk at room temperature
- 1 teaspoon White distilled vinegar
- 1 cup Whole wheat flour (Chapati atta)
- ¾ cup All purpose flour (Maida)
- ¼ cup White granulated sugar
- ¼ cup Light brown sugar packed
- ⅛ teaspoon Salt
- 3 teaspoons Baking powder
- ¼ teaspoon Freshly grated nutmeg
- ⅓ cup Oil
- 1 teaspoon Pure vanilla extract
- 1 cup Mangoes fresh or frozen (chopped)
For streusel topping:
- ¼ cup All purpose flour (Maida)
- ¼ cup Light brown sugar packed
- ⅓ cup Unsweetened shredded coconut
- ¼ cup Unsalted butter Chilled, cut into really small pieces
Instructions
Preparation:
- First preheat the oven to 375 degrees F or 190 degrees C for at least 10-15 minutes.
- Line a muffin pan using cupcake liners and keep it aside.
- First, take milk in a large bowl. Add vinegar to it and keep it aside for 10 minutes.
- Within this resting time, milk will get curdled.
- Now, we will toast the coconut. Take 1 ¼ cups of shredded coconut in a pan.
- Dry roast it with stirring constantly till it is toasted and light brown in color.
- Remove the toasted coconut to a plate and let it cool completely.
Making topping:
- Take all the topping ingredients in a bowl.
- Using fork or your fingertips, rub the butter and other ingredients together. Some butter pieces will get mushed in the flour. While, there will be few chunks of butter left.
- Keep it aside.
Making eggless mango coconut muffins recipe:
- In another bowl, take dry ingredients (whole wheat flour, all purpose flour, white sugar, brown sugar, baking powder, salt and nutmeg powder).
- Using whisk mix it well till everything is incorporated well.
- Take about 2 tablespoons of flour mixture and add to chopped fresh mangoes.
- Stir gently and coat the mango pieces with this flour. Keep it aside.
- Now back to the milk, vinegar mixture. Add oil and vanilla extract in that.
- Beat it very well using wire whisk.
- Now add the dry flour mixture.
- Start mixing using whisk and half way through switch to the spatula, Mix till everything is mixed.
- Now add flour coated mango pieces and toasted coconut.
- Fold them in using spatula.
- Divide the muffin batter into 12 muffin cups.
- Sprinkle generously the streusel topping over it.
- Bake in preheated oven for 20-22 minutes. Check by inserting a toothpick in the center, if it comes out clean meaning muffins are ready.
- Remove the muffin pan from the oven. Let them cool for 5-7 minutes in the pan itself.
- Them remove them to a cooling rack and let them cool completely.
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can i use buttermilk instead of curdled milk in the recipe?
Kanan
yes you can
Jayshree Dave
Hello Kanan,
I am in India (Vadodara) and I do not have an oven. Could the Mango coconut muffins be made as a loaf cake in a convection oven? I do have a muffin pan but it does not fit in my convection oven! I have tried making Banana bread in the convection oven …. unfortunately it stayed soft in the middle. Do you or your fans have any experience cooking in a convection oven.
Looking forward to your response.
Kanan
I have no experience for baking in convection oven.
I have never tried baking these muffins into loaf pan, So not sure
Regarding banana bread, is you pan size same as mine? If not, then you have to adjust the baking time as per the size and shape of your loaf pan.
Pre-heating the oven at mentioned temperature is one of the crucial steps to get success in baking. If you can give me more details about the batter or you have changed the quantity or ingredient etc, i can comment.