Mango Streusel Muffins

I enjoyed baking muffins but yet to attempt streusel muffins or cakes with streusel topping.  I've bookmarked this recipe from Joy of Baking quite sometime already. For our mid-week brekkie,  finally decided to bake this batch of Mango Streusel Muffins
Quote :
"Streusel Muffins seem to be a cross between a muffin, a scone, and a crumb topped coffee cake.
Did you know that the word 'streusel' comes from the German word 'streuen' which means 'to sprinkle' or 'to scatter'? And that is exactly what we are doing here. The streusel is sprinkled over the top of the muffins before they are placed in the oven."

Mango Streusel Muffins (Adapted from Joy of Baking using Blueberry Streusel Muffins recipe) click  here  for the original recipe. 
I made modification as reduced the quantity to make 12 muffins and replaced blueberry with mango: 
Ingredients:
2 small eggs
200ml milk (full or reduced fat)
1 teaspoon pure vanilla extract
350 grams all purpose flour
150 grams caster sugar
1 teaspoon baking powder
1/2 teaspoon salt
95 grams cold unsalted butter, cut into small chunks
150 grams fresh mango diced
1 teaspoon freshly grated lemon zest (outer yellow skin)
20 grams unsalted butter (melted)

Method:
1) Preheat oven to 180 degrees C. 
Place rack in center of oven. 

2) Line 12 muffin cups with paper liners or lightly butter the muffin cups or spray them with a non stick vegetable spray.

3) In a bowl whisk the eggs with the milk and vanilla extract.

4) In a large mixing bowl, whisk the flour with the sugar, baking powder and salt. Cut the butter into the flour mixture with a pastry blender, your fingertips, or two knives. (The mixture should look like coarse crumbs). Remove about 90 grams of the mixture and set aside in a separate bowl to make the streusel topping. To the remaining muffin batter, gently fold in the mangoes and lemon zest. 

5) Add the milk and egg mixture to the flour mixture. Stir just until combined. (Do not over mix this mixture or the muffins will be tough when baked.) Fill each muffin cup about 3/4 full with the batter, using two spoons or an ice cream scoop.

6) Streusel Topping: Melt the remaining 20 grams butter and stir into the reserved 90 grams of flour mixture until it is crumbly and looks like coarse meal. 

7) Sprinkle about 1 tablespoon of the streusel on top of each muffin. Bake the muffins for about 18 - 23 minutes or until firm and a toothpick inserted into the center of a muffin comes out clean. 

Remove from oven and place on a wire rack to cool before serving.
These muffins are at their best the day they're made, but they can be covered and stored at room temperature for about 2 days. They can also be frozen.

We simply love these streusel muffins ^-^