I wanted to make these muffins early in the morning for breakfast but like they always say, there is no snow date nor rain check for church mass and off I went dutifully to worship my faith and made them for teatime instead.
I have always preferred muffins to cupcakes as the former can be very versatile in both sweet and also savory taste with the addition of different nuts and fruits. The fact that its texture is more denser than cupcakes makes it a substantial food for the mornings and if baked from scratch with healthy choices of ingredients, muffins is a better option than donuts or that big breakfast meal that we so easily get through the convenience of drive through windows!
There were boxes of Alphonso mangoes for sale in the Asian store and this type of mango is by far the best choice for use in baking. The flesh is smooth and feels like butter in the mouth and so juicy sweet than the usual Tommy Atkins type. Most of the neighborhood houses in Malaysia have their own mango trees and when I was a kid, I enjoyed picking mangoes from my parents' trees and I can even eat them tart and unripened, dipped in a sauce made of sugar and soy sauce.
This muffin is very tropical in nature with the combination of mango and dessicated coconut flesh. The mango was blended and pureed before being added to the batter. The presence of its juice made the muffin more moist and tender and the dessicated coconut gave it additional crunch texture. I have always liked crunchy crumbed tops and I made the streusel part more interesting by adding grated lemon rind to almond flakes and mixing them all into the flour, sugar and butter mixture. The lemon gave a subtle flavor to the whole of the muffin and the almond flakes was a lovely garnish.
Makes : 6 muffins