Mango, Coconut, and Blackberry Muffins

Name: Mango, Coconut, and Blackberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter (melted); 3/4 cup granulated sugar; 2 large eggs (room temperature); 1 tsp vanilla extract; 3/4 cup coconut milk; 1 cup ripe mango (peeled and diced); 1 cup blackberries (fresh or frozen); 1/2 cup shredded coconut (sweetened or unsweetened)

35 min 12 muffins Easy

All Recipes

Delight in these tropical muffins combining mango, coconut, and blackberries for a fruity treat.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

Mango, coconut, and blackberry muffins offer a delightful tropical twist to your usual muffin recipes. These muffins are bursting with juicy mango pieces, sweet coconut, and tangy blackberries, making them perfect for breakfast or as a delightful dessert. Mangoes bring a luscious sweetness, while shredded coconut adds a hint of exotic flavour and texture. Blackberries provide a tart contrast, balancing the overall sweetness of the muffins. This combination not only makes for a delicious treat but also a visually appealing one, with vibrant colours in every bite.

Ingredients

Servings

Dry Ingredients

Wet Ingredients

Fruits and Add-ins

Instructions

Prepare the oven and muffin tin

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Pro tip: Paper liners make for easy muffin removal and cleanup.

Mix dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Pro tip: Ensure even distribution of leavening agents for consistent rise.

Combine wet ingredients

In a separate bowl, whisk the melted butter and sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut milk.

Pro tip: Room temperature eggs blend more smoothly with other ingredients.

Combine the mixtures

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.

Pro tip: Overmixing can lead to dense muffins.

Fold in fruits and coconut

Gently fold in the diced mango, blackberries, and shredded coconut until evenly distributed throughout the batter.

Pro tip: Fold the ingredients gently to avoid crushing the berries.

Fill the muffin cups

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Pro tip: Use an ice cream scoop to portion the batter evenly.

Bake the muffins

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.

Pro tip: Rotate the muffin tin halfway through baking for even cooking.

Cool and serve

Remove the muffins from the oven and let them cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.

Pro tip: Allowing the muffins to cool prevents them from becoming soggy.

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Tips & Tricks

<ul><li>Use ripe mangoes for the best sweetness and flavour.</li><li>Frozen blackberries can be used if fresh are unavailable.</li><li>Toast the coconut flakes for extra depth of flavour.</li><li>Line your muffin tin with paper liners for easy removal.</li></ul>

Serving Suggestions

These muffins are best enjoyed fresh out of the oven but can also be stored in an airtight container for up to three days. They pair wonderfully with a cup of tea or coffee, making them a great choice for afternoon tea or brunch. Consider making these muffins ahead of time and freezing them individually. Simply thaw them at room temperature or gently warm them in the oven before serving for a freshly baked taste anytime.

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