These tropical mango muffins are a delightful treat, combining the sweetness of mangoes with a hint of coconut in a moist and fluffy muffin.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated before placing the muffins in for even baking.
In a small bowl, combine the flour, brown sugar, cinnamon, and shredded coconut for the topping. Add the cold butter and mix with a fork until crumbly. Set aside in the fridge.
Chilling the topping helps it maintain its crumbly texture during baking.
Grease a 12-cup muffin tin, including the edges around the wells.
Greasing the edges prevents the muffin tops from sticking to the pan.
In a large bowl, whisk together the egg, sour cream, milk, vanilla extract, and melted butter. Fold in the diced mango.
Use a gentle folding motion to avoid breaking the mango pieces.
In another bowl, mix the flour, sugar, baking powder, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps in the batter.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together until just combined; the batter will be lumpy.
Overmixing can lead to dense muffins, so mix just until combined.
Spoon the batter evenly into the prepared muffin tin, filling each well to the top.
Using an ice cream scoop can help portion the batter evenly.
Sprinkle the prepared topping over each muffin.
Press the topping lightly onto the batter to help it adhere.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even browning.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of coffee or tea for a delightful treat.
