I wish I liked coffee. I really do.
I have this idea that if I liked coffee I’d be more sophisticated. Just a little more glamorous.
If I liked coffee I probably wouldn’t have such a potty mouth. I’d be fresh like driven snow!
If I liked coffee I probably wouldn’t be sitting here in yoga pants and an old Brew Thru tee shirt. I’d be wearing culottes and a jaunty scarf around my neck!
I just think that if I could get behind a morning cup of java, I’d be the best version of myself.
But, alas, I can’t stand the stuff. And I’ve tried!
Instead I prefer to attend business meeting with a 153 oz. fountain soda in hand. Arrive at family functions with a 2 liter tucked in my pocket. Wear my soda love on my sleeve.
What can I say?
Intellectually I know that it’s undignified to slurp out of a bottle or can in polite company, but soda has remained a hold-over comfort from my schooling days and I refuse to give it up.
And now my daily diet soda has taken the place of my childhood security blanket. I feel unprepared without it. Naked until it’s in hand. Mentally verklempt until I’ve started my journey to the bottom of the koozie-protected can (Yes, it’s a Brew Thru koozie and yes, I’m officially a hot mess.).
Why am I telling you this?
Because a friend who believes in my ability to be sophisticated more than she should recently gave me a gift card to, uh, Moonbucks. I went to Moonbucks to redeem said card. I stood, quivering, in front of the Moonbucks barista, trying to decide between tall, dark, blonde, creamed, foamed, sugared, frapped, frozen, flavored…
I gave up and ordered a muffin. It was terrible. An insult to muffins across the land.
I came home. I popped the top of a can of diet soda. I wrote this recipe for a different kind of muffin. One with fresh, ripe mango and a surprising, crunchy center made from white chocolate, pecans and Maria cookies.
I gave up on coffee and Moonbucks for good. I saluted myself with a Mango Lassi Crunch Muffin. And I finished off my diet soda with a smile.
Mango Lassi Crunch Muffins
For the crunch:
1/2 c. white chocolate, melted
1/2 c. Rice Krispies
3/4 c. pecans, whole, finely chopped
3/4 c. Maria cookies, chopped (Nilla wafers or any other simple vanilla cookie may be substituted.)
For the muffins:
1 1/2 c. white sugar, granulated
1 c. vegetable oil
2 large eggs
3 c. all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 c. yogurt (I used Greek nonfat plain yogurt here.)
2 c. fresh mango, chopped
1/2 tsp. vanilla extract
To prepare the crunch, preheat the oven to 250°. Toss the pecan pieces, Rice Krispies and Maria cookie pieces in a small bowl to blend. Add the white chocolate and continue to toss (using a rubber scraper or fork as the chocolate may still be hot) until small clusters form. Spread the clusters on a parchment-lined baking sheet and bake for 15 minutes. Finished crunch will be slightly browned and fragrant. Set aside to cool.
Meanwhile, begin preparing the muffin batter by creaming the sugar and oil in a large bowl. Add the eggs one at a time, then the vanilla, beating until incorporated.
Sift the flour, baking soda, baking powder and salt together in a medium bowl. Add the dry ingredients to the creamed sugar, alternating with the yogurt, scraping down the sides of the bowl as necessary and beating until just incorporated. Fold in the mango.
Preheat oven to 350°.
Line a muffin tin with paper liners and spoon or scoop the batter into the prepared muffin tin – you will want to fill each cavity just 1/3 of the way full. Use your hands to gently break up the crunch clusters and spoon one teaspoon over the top of the batter. Top the crunch with approximately one tablespoon more of batter. The crunch does not need to be completely covered but each liner should be filled to its top. Bake for 24-26 minutes – finished muffins will be slightly browned at the edges and golden across the top. Allow muffins to cool slightly before unmolding.
YIELD: approximately 24 muffins
I made these and they were soooo good. The only thing is, there was no “crunch” left except for the pecans, after they were baked. Did anyone else run into this? I’m thinking that the next time I make them, I’ll just add the crunch to the top and bake them, rather than covering the crunch with more batter. But they were really tasty! Thanks for the recipe! : )
You’re welcome, Becky! Every time I bake these muffins my crunch stays crunchy, but I can see how the batter might soften it. You can definitely cover your bases and keep the crunch on top. I’m glad you enjoyed them!
Oooh, these sound wonderful. I’m a non-coffee drinker, diet soda swiller too! It’s nice to have company–sophisticated company.
Great muffin recipe! I am very excited with the addition of rice crispies for the crunch. I have to say that I am an avid coffee fan…though not of “Moonbucks”. I like to make my own if possible! Thanks for sharing your fun story!
I hate coffee, too. Can’t even stand the smell of it. I do, however, like muffins and the crunch part sounds great!
I love everything about these muffins! So creative! Love the use of rice krispies for crunch! You are pure genius.
These look like heaven. Have never tried combining white chocolate and mango before…
I’ve never used mango in muffins before, but these look amazing! Love the Rice Krispies too. Great recipe
I love coffee and no where near what one would call sophisticated. These sound so genius! I bet the texture tickles the tongue.
Love this idea! It is ok that you don’t like coffee when you can have mango lassis
! These muffins sound scrumtious! I wish I could try one right now!
Are we sisters from another mister? I absolutely hate coffee too and like you, I’ve tried. Oh how I’ve tried. It’s just too disgusting. And that after taste? *shudder* I also wish I liked it. Mornings would be so much easier to deal with after a coffee or 10. And coffee breath? Eww. Like an old school teacher! But moving on with my acceptance.. I’m a coke gal. Which does me just fine!
I’m loving the flavour combos in these muffins and totally digging the rice krispie crunch. Heavenly. This recipe is definitely a keeper!
I believe we were, in fact, separated at birth.
My husband loves mango lassis…must make these!! The crunch is something I can also get behind.
My FAVORITE thing about your recipes is that they are not cookie cutter at all. You are so incredibly creative with your ingredients. This is another brilliant combination!
Blushtown. Thanks, Bree!!
It’s so foreign to me when people say they don’t like coffee! But to each his own I supposed
These muffins sounds delightful and I’m sure blew the pants off that store muffin. The only muffins worth consuming are homemade.
I can’t stand coffee either, but I completely relate. I want to like it, but Diet Coke wins out!
These muffins sound incredible! I am going to have to try the soon, the crunch and everything, just sounds amazing!
I love the idea of crunch inside the muffin, and mango swirled throughout? That’s my kind of muffin. Really can’t wait to make this one!
Hi Meagan,
Those muffins look sooo yummy! I just stopped by to tell you I just nominated you & your blog for The One Lovely Blog Award! Stop by She Loves Simple for more information!
Looking forward to getting to know you better!
Chow!
Thanks SO much, Cathy! What an honor!!
I drink soda too and always feel so bad about it! At least you don’t have coffee breath…it’s the worst. These muffins look fabulous, they are so unique!
I love mango and love baking with it! I’ve made nobake balls and cookies and smoothies but now i want to make these muffins. Like right now! And you made a crunch, Tosi style. But I like your idea way better!
I love mangoes too, but I just wasn’t feeling these muffins. So I asked myself: WWTD? (what would Tosi do?) and came up with this crunch. I have to say that it really makes these muffins.