Coconut mango muffins with candied ginger –Are you looking for a delightful, tropical twist to your breakfast routine? Look no further! These Coconut Mango Muffins with Candied Ginger are the perfect way to start your day with a burst of flavor. They are fluffy, tender, and sure to impress your family and friends. Let’s dive into this delicious recipe that combines the sweetness of ripe mangoes with the rich flavor of coconut and a hint of spicy ginger.
Coconut Mango Muffins with Candied Ginger
These muffins are not only easy to make but also make your kitchen smell like a tropical paradise. With every bite, you’ll experience the delightful combination of textures and flavors that will transport you straight to the beachside!
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Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup ripe mango, diced
- ½ cup shredded coconut
- ¼ cup candied ginger, chopped
- 1 cup sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease them lightly with butter.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
- In another bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix!
- Gently fold in the diced mango, shredded coconut, and candied ginger.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These Coconut Mango Muffins with Candied Ginger are perfect as a breakfast treat or a midday snack. Enjoy them warm or at room temperature, and savor the delightful flavors of the tropics with every bite!