Mango Blueberry Muffins With Coconut Streusel Food

MANGO BLUEBERRY MUFFINS WITH COCONUT STREUSEL

Mango Blueberry Muffins With Coconut Streusel image

These muffins are very moist and delicious!

Provided by geranium

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 45m

Yield 16

Number Of Ingredients 16

Ingredients

¼ cup all-purpose flour
¼ teaspoon ground cinnamon
1 tablespoon white sugar
3 tablespoons sweetened flaked coconut, chopped
1 pinch salt
2 tablespoons butter
½ cup unsalted butter
1 ¼ cups white sugar
½ teaspoon salt
2 eggs
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ cup buttermilk
1 cup fresh blueberries
¼ cup all-purpose flour
1 cup mango - peeled, seeded and diced

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper muffin liners.
Combine 1/4 cup flour, the cinnamon, 1 tablespoon sugar, the coconut, and 1 pinch of salt in a small bowl. Mix in 2 tablespoons of butter until completely incorporated into the flour; set aside.
Beat the unsalted butter, 1 1/4 cups sugar, and 1/2 teaspoon 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. 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.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.

Nutrition Facts : Calories 219.3 calories, Carbohydrate 33.9 g, Cholesterol 42.6 mg, Fat 8.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 5.1 g, Sodium 174.2 mg, Sugar 19.6 g

MANGO MUFFINS

Mango Muffins image

I was going to make blueberry muffins when I realized that the kids had eaten all my blueberries, so I used mango pulp instead. This fork tender muffin will be very moist. It would be more appropriate at the breakfast table than trying to toss it into a lunch box. I want to thank JeannineMarie in MN for the two most recent pictures that she sent me to include with this recipe.

Provided by Bill Hilbrich

Categories Quick Breads

Time 33m

Yield 18 muffins

Number Of Ingredients 8

Ingredients

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar or 3/4 cup honey
1/4 cup vegetable oil
1 cup milk
1 egg
1 -1 1/2 cup mango, pulp of (2 very ripe mangoes)

Steps:

Cut and peel two very ripe (soft to the touch) mangoes and reduce to soft pulp and juice. Combine flour, baking powder, salt and sugar in a large bowl.
In a separate bowl combine oil, milk, and egg.
Mix liquid ingredients with dry until just moist and stir in the mango pulp.
Fill greased muffin tins, or paper muffin cups two-thirds full.
Bake at 400°F for 15-18 minutes.
They are done when they are brown on top and a tooth-pick inserted into the center comes out clean.

MANGO BLUEBERRY MUFFINS

Mango Blueberry Muffins image

These tropical mango blueberry muffins will brighten up your morning, or sweetly accompany your afternoon coffee. Mango and blueberry pair well together, and the lime lends a nice burst of citrus. A touch of almond flavoring brings out all three fruit flavors. The puréed mango adds moisture to these muffins, and they keep for several days in the refrigerator.

Provided by Chef Jean

Categories Breakfast

Time 35m

Yield 12 large muffins, 12 serving(s)

Number Of Ingredients 21

Ingredients

2 3/4 cups flour
3/4 cup sugar
2 tablespoons brown sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 egg
1/2 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla
1 teaspoon almond flavoring
1 cup mango, cubed (fresh or frozen)
1 lime, juice of
1 cup blueberries (fresh or frozen)
2 tablespoons butter
1 cup powdered sugar, sifted
1 tablespoon lime juice
1 teaspoon almond flavoring
1 -2 tablespoon milk
1 pinch salt
coconut (to garnish)
sliced almonds (to garnish)

Steps:

Preheat the oven to 425 degrees.
Line muffin tin with paper liners (enough for 12 muffins).
Mix the flour, salt, baking powder, and sugars together in a large bowl.
In a small bowl, whisk together the egg, buttermilk, oil, vanilla, and almond flavoring.
In a blender or food processor, purée the mango with the lime juice until smooth.
Gently mix the liquid ingredients into the dry ingredients. Stir until just barely mixed.
Fold in the mango purée until just barely mixed.
Toss the blueberries with 2 tablespoons flour and gently fold in blueberries.
Fill muffin tins with about 1/3 cup batter, or almost to the top.
Bake at 425 for 5 minutes, then lower temperature to 350 degrees and bake for 10 more minutes.
Check for doneness: muffins should be domed on top and spring back to the touch. If they do not spring back, bake for 5 minutes more, or until done.
Cool in pan on a rack.
Make the glaze: Melt the butter, and gently whisk in 1/2 of the powdered sugar.
Add the flavorings and the other half of the powdered sugar. Add milk, 1 tablespoon at a time, until glaze has a slightly runny consistency.
Place the glaze in a bowl. Dip the tops of the muffins in the glaze. Sprinkle muffins with coconut and sliced almonds if desired.

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