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moist mango muffins
Faiza Shabir

Mango Pineapple Muffins Recipe

Mango Pineapple Muffins are soft, moist, and bursting with tropical flavor in every bite. Sweet mango chunks and juicy pineapple create a bright, sunny combination that tastes like a mini vacation. These fluffy bakery-style muffins are perfect for breakfast, brunch, or a sweet afternoon treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 Muffins
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh mango diced
  • ¾ cup crushed pineapple well drained
  • ¼ cup shredded coconut optional

Method
 

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat eggs, oil, milk, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and mix until just combined.
  5. Gently fold in diced mango, crushed pineapple, and coconut if using.
  6. Divide batter evenly into muffin cups, filling about ¾ full.
  7. Bake for 20–22 minutes until a toothpick inserted comes out clean.
  8. Cool in the pan for 5 minutes before transferring to a wire rack.

Notes

  • Drain pineapple thoroughly to prevent soggy muffins.
  • Do not overmix the batter to keep the muffins light and fluffy.
  • Sprinkle coarse sugar on top before baking for a bakery-style finish.
  • Store in an airtight container for up to 3 days.

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