Mango Coconut Muffins with Cardamom
Soft, fragrant muffins bursting with fresh mango chunks and a hint of warm cardamom, perfect for breakfast or a snack. This general-inspired breakfast ready in about 37 minutes combines all-purpose flour, baking powder, ground cardamom into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 210 calories and feeds 12, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 1/2 cup (113g), melted and cooled unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup full-fat coconut milk
- 1 cup, peeled and diced into 1/2-inch pieces ripe mango
Instructions
- Step 1: Preheat oven to 375°F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp ground cardamom, and 1/4 tsp salt.
- Step 2: In a separate bowl, beat 1/2 cup melted unsalted butter with 3/4 cup granulated sugar until combined, then add 2 large eggs one at a time, mixing well after each. Stir in 1 tsp vanilla extract and 1/2 cup full-fat coconut milk until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Fold in 1 cup diced ripe mango pieces carefully to avoid breaking them.
- Step 4: Divide the batter evenly among the 12 muffin cups, filling them about 3/4 full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown.
- Step 5: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mango Coconut Muffins with Cardamom take to make?
Total time is about 37 minutes (15 min prep + 22 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Mango Coconut Muffins with Cardamom?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Mango Coconut Muffins with Cardamom?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mango Coconut Muffins with Cardamom for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mango Coconut Muffins with Cardamom?
General breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
