• 10servings
  • 18minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsNatrium, Fluorine

Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1/2 teaspoon salt

  3. 2 teaspoons baking powder

  4. 1/2 teaspoon baking soda

  5. 1/4 teaspoon allspice

  6. 3/4 cup shredded, sweetened coconut

  7. 2 large eggs

  8. 1 cup buttermilk

  9. 1/4 cup butter , melted

  10. 1/3 cup brown sugar

  11. 1 cup diced mangoes

  12. 3 tablespoons all-purpose flour

  13. 3 tablespoons brown sugar

  14. 1/4 teaspoon cinnamon

  15. 3 tablespoons butter

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425ºF degrees.

  2. In a medium bowl, mix the dry ingredients together including the coconut.

  3. In another bowl, whisk two large eggs. Add the milk, melted butter, and brown sugar. Add the mangoes.

  4. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into 10 to 12 well-greased muffin tins. Ten muffins will give you large, nicely-domed muffins. Fill any unused muffins cups half full of water.

  5. For the streusel topping, mix together the three tablespoons flour, the three tablespoons brown sugar, and the cinnamon. Cut in the three tablespoons batter until crumbly. Spoon the topping over the batter in the muffin tins.

  6. Bake for 15 to 18 minutes until they test done with a toothpick. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.


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