Mango Coconut Muffins with Cardamom

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft, fragrant muffins bursting with fresh mango chunks and a hint of warm cardamom, perfect for breakfast or a snack. This recipe, 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.

Prep: 15 min Cook: 22 min Serves 12 International cuisine 210 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

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