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A stack of six coconut mango muffins wrapped in paper.
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Coconut Mango Muffins

Tropical, tender, and easy to pull together, these coconut mango muffins mix up in one bowl and stay soft thanks to fresh mango and coconut oil. A light glaze on top seals the deal for brunch or snacking.
Prep Time15 minutes
Cook Time24 minutes
Total Time39 minutes
Course: Breakfast, brunch, Snack
Cuisine: American
Keyword: coconut mango muffins
Servings: 12 servings
Author: Dahn Boquist

Ingredients

Wet Ingredients:

  • ¾ cup coconut oil melted (150 grams)
  • ¾ cup granulated sugar 150 grams
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups fresh mango diced

Dry Ingredients:

  • 1¾ cups all-purpose flour 210 grams
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon ground cardamom optional
  • ¾ cup sweetened shredded coconut

Optional Add-ins:

  • ½ cup chopped macadamia nuts
  • ½ cup chopped dried mango or white chocolate chips

Glaze:

  • ¾ to 1 cup powdered sugar
  • 2 to 3 teaspoons milk or lime juice
  • ¼ teaspoon vanilla extract or coconut extract

Instructions

  • Preheat your oven to 375°F. Line a standard 12-cup muffin pan with paper liners or grease the wells well.
  • In a large bowl, whisk together the melted coconut oil, sugar, eggs, and vanilla until smooth. Stir in the chopped mango.
    Adding diced mango to the muffin batter.
  • Sift the flour, baking powder, baking soda, salt, and cardamom over the wet mixture. Fold gently with a spatula until you no longer see dry streaks.
    Stirring mangoes into muffin batter.
  • Fold in the shredded coconut and any extras like macadamia nuts or dried mango. Stir just until combined, don’t overmix.
    Folding coconut into muffin batter.
  • Divide batter evenly between muffin cups, filling each one just over ¾ full.
    Dividing muffin batter into a muffin tin with twelve wells.
  • Bake for 20–26 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden. Let them cool in the pan for 10 minutes before transferring to a wire rack.
  • Whisk together the powdered sugar, vanilla (or coconut extract), and just enough liquid to reach a drizzle-able consistency.
  • Drizzle over the muffins while they’re still slightly warm. Let the glaze set for 10–15 minutes before serving.
    Adding glaze to the top of mango muffins.

Notes

Coconut boost: Toast the shredded coconut before mixing it in for a deeper, nuttier flavor.
Storage: Muffins stay moist for several days in an airtight container and freeze well, too.
Glaze tip: Drizzle while the muffins are still slightly warm so it sets with a light shell.
Glaze options: You can use milk for a classic sweet glaze, or swap in lime juice if you want a bright, tangy finish that plays up the mango flavor.

Nutrition

Serving: 1 serving | Calories: 382kcal | Carbohydrates: 48g | Protein: 4g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 276mg | Potassium: 108mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1302IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 2mg
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