I don't know about where you live, but here on the East Coast, winter decided to make a little comeback this weekend. We even had snow showers this morning. In honor of the weather's decision to freak out, I thought a little trip to the tropics via these wonderful little muffins was in order. I've never had a muffin containing mango, although I love mangoes in other dishes, but after trying out this recipe I am now a big fan. They are so juicy that they make the muffin moist and add a lot of sweetness. I let mine ripen for several days on my kitchen counter and was rewarded with chucks of sweet mango goodness in these muffins. It reminded me of a peach, one of my favorite fruits to bake with and I may try this recipe and substitute peaches during the summer when they are at their juiciest. The original recipe says to use fresh blueberries for this, but I had a bag of frozen blueberries on hand and they worked beautifully. I love keeping frozen fruit like blueberries and mixed berries around to throw in muffins, pancakes, or scones-- it just makes life easier. Finally, the coconut cinnamon streusel is delicious and the perfect topping to these sweet and fruity muffins. They really gave these muffins a "tropical" taste. I liked it mixed in with the usual cinnamon, flour, and butter mixture that one usually finds for a streusel recipe.
For the Steusel Topping:
1/4 cup all-purpose flour
1/2 tsp. ground cinnamon
1 tbs. white sugar
3 tbs. sweetened flaked coconut, chopped
1 pinch salt
2 tbs. butter
For the Muffins:
1/2 cup unsalted butter, softened
1 1/4 cups white sugar
1/2 tsp salt
1 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 cup buttermilk
1 cup fresh or frozen blueberries
1/4 cup all-purpose flour
1 cup mango- peeled, seeded, and diced
1. Preheat oven to 375 degrees F. Grease 14-16 muffin cups or line with muffin liners.
2. Combine 1/4 cup flour, cinnamon, 1 tbs. sugar, the coconut, and a pinch of salt in a small bowl. Cut in 2 tbs. of butter and incorporate completely until the mixture resembles coarse crumbs. Use either a fork or your fingers to work the butter into the flour mixture.
3. Beat the unsalted butter, 1 1/4 cups sugar, and 1/2 tsp. 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. Only mix until just incorporated-- be careful to not overmix. 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.
4. Bake in the preheated oven until golden brown and the tops spring back when lightly pressed, about 25 to 35 minutes.
Adapted from allrecipes.com