mango peach muffins with coconut streusel
- Number of Servings: 20
Ingredients
1/4 cup all-purpose flour 1/4 teaspoon ground cinnamon (optional) 1 tablespoon white sugar 3 tablespoons sweetened flaked coconut chopped 1 pinch salt 2 tablespoons butter 1/2 cup unsalted butter 1 1/4 cups white sugar 1/2 teaspoon salt 2 eggs 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 cup buttermilk 1 cup fresh peaches 1/4 cup all-purpose flour 1 cup mango - peeled seeded and diced
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 peaches 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.
Serving Size: 20
Number of Servings: 20
Recipe submitted by SparkPeople user MELANTHONY.
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 peaches 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.
Serving Size: 20
Number of Servings: 20
Recipe submitted by SparkPeople user MELANTHONY.
Nutritional Info Amount Per Serving
- Calories: 192.7
- Total Fat: 8.1 g
- Cholesterol: 34.4 mg
- Sodium: 160.1 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 0.7 g
- Protein: 2.6 g
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