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Mango Pineapple Muffins

Tropical Mango Pineapple Muffins Bliss

These Mango Pineapple Muffins are a tropical escape in every bite—juicy fruit chunks baked into tender, golden muffins with a hint of coconut. Easy, quick, and full of summer vibes, they’re perfect for breakfast, snacks, or a fruity treat anytime. Minimal fuss, maximum tropical flavor—your kitchen will smell like paradise.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup unsalted butter melted
  • 1 cup plain yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1 cup diced fresh mango
  • 1 cup diced pineapple
  • Optional: ½ cup shredded coconut or chopped macadamia nuts

Method
 

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with papers or grease it.
  2. Whisk flour, baking powder, baking soda, and salt in a large bowl.
  3. In another bowl, whisk sugar and eggs until smooth, then stir in melted butter, yogurt, and vanilla.
  4. Pour wet ingredients into dry ingredients and fold gently until just combined.
  5. Fold in diced mango and pineapple (and coconut/nuts if using).
  6. Scoop batter into muffin cups, filling ¾ full.
  7. Bake 18–22 minutes until golden and a toothpick comes out mostly clean.
  8. Cool in tin 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix to keep muffins tender.
Drain canned pineapple or pat fresh fruit dry to avoid soggy bottoms.
Store airtight for 3–4 days or freeze for up to 3 months.
Optional toppings: shredded coconut, glaze, or white chocolate chips.
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