Mango Coconut Muffins

I'm loving mango season! :) Can ya tell?  When I made these, I'm pretty sure I added some regular milk at the end, maybe 1/4 c. to make the batter the right consistency. But I can't remember exactly.  Do what you think is best!

Mango Coconut Muffins

2 c. flour

2 t. baking powder

1/4 t. fine salt

1 t. cinnamon

1/2 c. butter, softened

2/3 c. sugar, plus more for topping

2 large eggs

1/2 c. coconut milk (1 juice box size box)

2 mangos, chopped into small bits

1/2 c. sweetened shredded coconut, plus more as the batter needs

1/2 c. slivered/chopped almonds (optional)

Brush muffin tin with butter.  Combine flour, baking powder, salt and cinnamon into a medium bowl and set aside. 

Cream the butter and sugar until light and fluffy, about 2 minutes.  Scrape down the sides, then add the eggs, one at a time, beating well after each addition. 

Fold the flour in 3 parts into the butter mixture, alternating with the milk in two parts, until just combined.  Fold in mango, coconut, and almonds if using.  Do not overmix.  Divide the batter evenly into the muffin tin and sprinkle tops with sugar.  Baked about 25 minutes.  Cool muffins in pan on a rack.  Serve warm.  This made 11 regular size muffins.