¼cupUnsalted butterChilled, 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.