Mango Coconut Muffins 椰香芒果鬆餅

I have half a can of coconut milk left in my fridge and this is just perfect for some coconut muffins. The original recipe comes from King Arthur Flour’s Basic Muffins, which can easily be adapted to other flavors by replacing the ingredients. As coconut and mango go well with each other, I’ve added some dried mango pieces to my muffins. When baked, the mango pieces will be softened and the chewy texture makes a contrast to the tenderness of the muffins. This time I’ve decided to use palm sugar as I just happen to have it in my pantry. My palm sugar is like compressed discs so I have to spend some effort to break them apart before I could use them. For the sake of convenience, I bet I would go back to my brown sugar next time.

家中雪櫃還有半罐椰奶,用來做椰子鬆餅就最好不過了!EC很喜歡King Arthur Flour提供的Basic Muffins食譜,只要把材料稍為換轉一下便可變成不同口味,方便得很。EC在鬆餅內加入了與椰子味道很夾的芒果元素–芒果乾,芒果乾粒焗後會變得很柔軟,為鬆軟的鬆餅增添了煙韌的口感。因為廚櫃中有椰糖,所以今次亦配合使用。但EC的椰糖是餅狀的,要花時間用機打碎方可使用,下次還是用回黃糖比較方便吧!


Mango Coconut Muffins

Makes 5 to 6 muffins


120 g all purpose flour, sifted
1/2 Tbsp baking powder
1/4 tsp salt
50 g palm sugar or brown sugar
1/4 cup shredded unsweetened coconut, plus more for sprinkling
1/3 cup dried mango, diced and slightly coated with flour

120 ml coconut milk
30 ml virgin, cold-pressed coconut oil
1 large egg
1/2 tsp vanilla bean paste or extract


中筋麵粉 120克 (過篩)
泡打粉 1/2湯匙
鹽 1/4茶匙
椰糖或黃糖 50克
無糖椰絲 1/4杯 (另加少量洒面用)
芒果乾 1/3杯 (切粒,用少量麵粉拌匀)

椰奶 120毫升
冷壓初榨椰子油 30毫升
大蛋 1隻
雲尼拿漿或油 1/2茶匙

Directions 做法

Preheat oven to 400°F/205°C. Lightly grease a muffin pan with oil. Dice dried mango and coat them with 1/2 tsp of flour to prevent sticking. Shake off excess flour. Break palm sugar disc apart in the food processor.

Place (A) in a mixing bowl and mix well. Make a well in the center then set aside.
將材料 (A) 放入大碗混合,將材料往周圍撥成粉牆狀備用。

Whisk (B) together in another mixing bowl until well combined. Pour it into the dry ingredients. With a spoon or spatula, gently stir until just moistened. Batter will be lumpy. DO NOT overmix or else you will get dense muffins.
材料 (B) 放入另一大碗充份拌勻,倒進乾料粉牆中央,用匙羹或膠刮輕拌幾下至剛無粉粒,麵糊會有結塊但切勿過度攪拌,否則蛋糕會變得很實。

Fill each cavity 2/3 to 3/4 full and sprinkle with extra shredded coconut. Place pan in the oven then reduce temperature to 375°F/190°C. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool muffins in pan for 5 minutes then transfer them to a wire rack to cool. Best served warm.
將麵糊平均分配入模至2/3至3/4滿,在表面洒上少量椰絲,放入焗爐後將爐溫調至375°F/190°C ,焗約15分鐘或至竹籤插入不沾麵糊取出,在模內待五分鐘後將鬆餅取出轉到鋼架,趁暖吃最好。


I got this big tub of organic coconut oil  from Costco. The palm sugar was purchased from my local Chinese supermarket and was imported from Thailand.


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