These Mango Strawberry Muffins are the perfect blend of tropical and fresh flavors, packed with real mango puree that makes each bite moist and bursting with fruitiness. The best part? While we’re using strawberries today, you can easily swap in any fruit you love—blueberries, raspberries, or even peaches work beautifully in this versatile recipe.
The balance of the tropical mango with a hint of lime zest and the sweetness of strawberries gives these muffins a unique flavor profile. They’re not only delicious, but also have that perfectly moist texture, making them a hit for breakfast or an afternoon treat. Plus, the coconut flakes and demerara sugar topping give just the right amount of crunch!
Baking them at a high temperature initially helps to create that lovely rise, and the transition to a lower temperature ensures they stay moist on the inside. These muffins are a crowd-pleaser and, if you’re a mango lover, they’ll become your new favorite!
Whether you’re using seasonal fruits or mixing it up with tropical favorites, these muffins are a must-try—so delicious, you can taste the mango in every bite!
Mango Muffins with Strawberries (or other Fruit): A Tropical Twist for Any Season
Ingredients
2 1/4 cups all-purpose flour
1 1/4 tsp baking soda
1 cup pureed mango
1/3 cup vegetable oil
1/2 cup sour cream
1/3 cup white sugar
1/3 cup brown sugar
1 egg
1 tsp lime zest
1 tsp lime juice
1 TBSP vanilla extract
1/2 tsp fine salt
1 cup fresh or frozen fruit, such as mango, blueberries or strawberries
1/2 cup unsweetened coconut flakes
2 tbsp demerara sugar for topping
Directions
- Preheat Oven: Preheat to 425°F (220°C). Line a standard 12-muffin pan with muffin liners.
- Combine Wet Ingredients: In a large bowl, mix puréed mango, sugars, oil, sour cream, lime juice, lime zest, vanilla, salt and egg until smooth.
- Combine and Add Fruit: In a separate bowl, mix flour and baking soda. Sift the dry ingredients into the wet mixture. Gently fold with a rubber spatula until just combined—be careful not to overmix. Fold in the blueberries and coconut flakes.
- Fill and Garnish: Divide the batter evenly between the muffin cups, consider decorating the tops with some additional fruit and sprinkle each muffin with demerara sugar.
- Bake: Place the muffins in the preheated oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the heat to 400°F (190°C) and continue baking for another 12-15 minutes. Check for doneness using a toothpick—moist crumbs are fine, but it should not come out with wet batter. The total baking time is around 17-20 minutes.
- Cool and Enjoy: Let the muffins cool in the tin for about 10 minutes before transferring them to a cooling rack.
Notes
- Enjoy the bright citrusy twist with the balance of mango, blueberry, and lime!
