Step 1

Preheat oven to 220°C/425°F (200°C fan-forced). Spray a muffin tin with canola oil or grease well with butter. (Note 5)

Step 2

Batter - Whisk Dry ingredients in a medium bowl. Whisk Wet ingredients well in a separate large bowl until smooth. Pour the Dry ingredients into the Wet ingredients. Use a rubber spatula to mix together until the flour is almost incorporated.

Step 3

Add-ins - Add the chopped mango and coconut, then mix until you no longer see flour - stop mixing, even if there are a few flour lumps, else the muffin will be dry and tough. The mixture will be thicker than typical muffin batters because it gets a lot of moisture from the mangoes as it bakes.

Step 4

Crunchy top - Divide between muffin holes, it should be slightly mounded (as pictured in post). Sprinkle the top of each with 1/2 teaspoon of Demerara sugar.

Step 5

Bake - Place in the oven. Immediately turn the oven down to 200°C/390°F (180°C fan). Bake for 24 minutes or until the surface is golden and crunchy, and a skewer inserted into the middle comes out clean.

Step 6

Cool - Leave in the muffin tin for 10 minutes then transfer onto a cooling rack. Cool for at least another 10 minutes before grabbing one!