This moist and fluffy ube muffin recipe is one of my favorite Filipino desserts to bake at home. If you’ve got ube halaya or extract, you’re minutes away from bakery-style purple yam muffins that everyone will love!”
Don’t stop here—try these other easy ube halaya dessert ideas.
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It’s no secret that my love for ube (purple yam) runs deep, so it’s only fitting that my collection includes an irresistible ube muffin recipe! These muffins are not only eye-catching but also packed with ube flavor in every bite.
This morning, a craving for warm, comforting muffins struck, and luckily, I had some homemade ube halaya in the freezer. If you’re a fan of ube recipes like ube ice cream, ube crinkles, ube turon, or even ube sopapilla cheesecake, you’re going to love these muffins! Bursting with that signature purple hue and a golden crumb topping, they’re a perfect addition to your ube recipe collection.
But if you’re in the mood for something fruity, try my Banana Muffins with Raspberries. They’re soft, naturally sweet, and perfectly studded with juicy raspberries.
Jump to:
- Why You’ll Love These Muffins?
- Ingredients You’ll Need (and Easy Swaps)
- How to Make Ube Muffins (Step-by-Step Guide)
- 📖Ube Muffin Variations to Try
- What to Serve with Ube Muffins?
- Equipment You’ll Need
- Storage & Make-Ahead Tips
- Quick Tips for Fluffy Muffins
- Recipe FAQs
- More Ube Dessert Recipes to Try Next
- Moist & Fluffy Ube Muffins Recipe
Why You’ll Love These Muffins?
- Moist and Fluffy: These muffins are incredibly soft and moist with a fluffy texture.
- Packed with Ube Flavor: The rich, creamy ube halaya and ube extract bring out the full flavor of the purple yam.
- Easy to Make: Simple ingredients and easy instructions make this recipe perfect for beginners.
- Stunning Appearance: The vibrant purple color makes these muffins stand out on any table.
- Perfect Anytime: Enjoy these muffins for breakfast, a snack, or dessert.
Ingredients You’ll Need (and Easy Swaps)
This recipe will yield 8 large muffins.
Muffin Base
- All-Purpose Flour: This forms the base of your muffins, giving them structure.
- White Sugar: Adds sweetness to balance the earthy flavor of ube.
- Baking Powder: Helps the muffins rise and become fluffy.
- Salt: Enhances the flavor of the muffins.
- Canola, Avocado, or Vegetable Oil: Provides moisture and keeps the muffins soft.
- Egg: Adds richness and structure to the muffin batter.
- Milk: Whole, 1%, or 2% milk will work to create a smooth batter.
- Ube Halaya: Homemade or store-bought ube jam is essential for that delicious ube flavor.
- Ube Extract: Intensifies the ube flavor and gives the muffins their beautiful purple color.
Crumb Toppings
- All-Purpose Flour: The base for the crumbly topping.
- White Sugar: Adds sweetness to the crumb topping.
- Butter: Helps create a crispy, golden topping.
- Unsweetened Coconut Flakes: Adds texture and a subtle coconut flavor to complement the ube.
See recipe card for quantities.
Substitution and Addition
- Gluten-Free Flour: Swap the all-purpose flour with a gluten-free blend to make the muffins gluten-free.
- Coconut Oil: For a tropical twist, use coconut oil instead of vegetable oil.
- Almond Milk: Replace regular milk with almond milk for a dairy-free option.
- Brown Sugar: For a deeper flavor, use brown sugar instead of white in the crumb topping.
- Add Nuts: Toss in chopped walnuts or almonds for a crunchy texture.
How to Make Ube Muffins (Step-by-Step Guide)
Preheat your oven to 375°F (190°C) and line an 8-cup muffin pan with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a larger bowl, cream the sugar and eggs with a hand mixer until light and fluffy. Add the milk, ube extract, and vegetable oil, and beat until smooth.
Next, gently fold the dry ingredients into the wet mixture, mixing just until combined (be careful not to overmix!). Spoon about ¼ cup of batter into each muffin cup, then add a generous tablespoon of ube halaya in the center of each. Top with the remaining batter, filling each cup nearly to the top.
If you’re adding the crumb topping, combine flour, coconut flakes, and sugar in a small bowl, then cut in the cold butter until crumbly. Sprinkle over the muffins. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring to a wire rack—and enjoy!
📖Ube Muffin Variations to Try
- Ube Coconut Muffins: Stir ½ cup shredded coconut into the batter and sprinkle more on top before baking.
- Ube Cream Cheese Muffins: Swap the ube halaya with a dollop of a quick cheese mix—½ cup shredded cheddar and 1 tablespoon softened cream cheese.
- Mini Ube Muffins: Use a mini muffin pan and fill cups about ¾ full. Bake 15–20 minutes for perfectly poppable bites.
- Chocolate Ube Muffins: Fold chocolate chips into the batter for a chocolatey twist.
- Ube Pandan Muffins: Add a splash of pandan extract along with the ube for a fragrant flavor combo.
- Calamansi and Matcha Muffins: For a refreshing twist, try my Calamansi Muffin and Matcha Muffin Recipe—a zesty and earthy combo that's sure to surprise and delight!
What to Serve with Ube Muffins?
- Hot Coffee or Tea: The rich flavor of coffee or the soothing warmth of tea pairs perfectly with these sweet muffins. ☕
- Ube Ice Cream: Double up on the ube flavor by serving these muffins with a scoop of creamy ube ice cream.
Equipment You’ll Need
You won’t need any fancy tools—just a standard muffin pan, a few mixing bowls, a whisk, and a spoon. Parchment paper liners make cleanup easier, but they’re totally optional.
Storage & Make-Ahead Tips
Keep your cooled ube muffins in an airtight container at room temperature for up to 2 days.
Want to stash some for later? Freeze them in a sealed container or freezer bag for up to 3 months. When you're ready to enjoy, just thaw them overnight in the fridge.
Quick Tips for Fluffy Muffins
- Don’t overmix your batter. Stir just until the dry ingredients disappear—overmixing can lead to dense, rubbery muffins
- Fill empty muffin cups with water. If you’re only using 8 cups of a 12-cup pan, add a tablespoon of water to the empty ones. This helps promote even baking and prevents warping or burning.
- Use room temperature ingredients. Cold eggs or milk can cause uneven texture—let them sit out for a bit before baking.
- Bake in the center of the oven. This ensures even heat circulation for beautifully domed muffins.
- Check early. Start checking your muffins a few minutes before the recommended bake time—every oven runs a little differently.
- Let muffins cool in the pan briefly. About 5 minutes is ideal—cooling too long in the pan can make the bottoms soggy.
Recipe FAQs
Ube has a subtle, sweet flavor with hints of vanilla and nuttiness. It’s often described as a cross between sweet potato and vanilla with an earthy undertone—perfect for both desserts and baked goods like these muffins.
Let the muffins cool completely, then store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them—just reheat gently in the microwave or oven to bring back that soft, fluffy texture.
Absolutely! Ube muffins freeze beautifully. Wrap them individually and store in a freezer-safe bag for up to 2 months. They make a great make-ahead treat for busy mornings or snack prep.
Yes—you can use ube halaya (purple yam jam) as a substitute, though the flavor may be slightly more subtle and the color less vibrant. If possible, combining both ube halaya and a little extract gives the best flavor and visual pop.
More Ube Dessert Recipes to Try Next
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Moist & Fluffy Ube Muffins Recipe
Equipment
- 1 muffin pan
- 8 muffin liners
Ingredients
Muffin Base
- 1½ cup All-purpose Flour
- ¾ cup White Sugar
- 2 teaspoon Baking Powder
- ½ teaspooon Salt
- ⅓ cup Oil Canola ,Avocado or Vegetable Oil
- 1 Whole Egg
- ⅓ cup Milk Whole, 1%, 2% or anything similar will work
- ½ cup Ube Halaya. Try our homemade recipe or use the store-bought ones in jars
- 2 teaspoon Ube extract
Crumb Topping
- ⅓ cup All Purpose FLour
- ½ cup White Sugar
- ¼ cup Butter
- ¼ cup Unsweetened Coconut Flakes
Instructions
- Preheat your oven to 375°F (190°C) and line an 8-cup muffin pan with paper liners.
- Whisk together the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the wet ingredients: In a separate large bowl, cream together the sugar and eggs until light and fluffy using a hand mixer or electric stand mixer. Beat in the milk, ube extract and vegetable oil until well combined.
- Unite the Wet and Dry: In a large bowl, whisk together the wet ingredients (sugar, eggs, milk, and vegetable oil) until well combined. Gently add the dry ingredients (flour, baking powder, and salt) to the wet mixture and mix until just incorporated. Be careful not to overmix, as this can lead to tough muffins.
- Fill first: Divide about ¼ cup of the batter evenly among the prepared muffin cups. This fills the cups about one-quarter full.
- Ube Fillings: Place a generous tablespoon of ube halaya in the center of each muffin cup, on top of the first layer of batter. Don't worry about spreading it perfectly.
- Top it Off: Carefully spoon the remaining batter over the ube halaya filling in each muffin cup, filling the cups almost to the top.
- Crumb Topping (Optional): If using, in a small bowl, combine the flour, coconut flakes and sugar with a fork. Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Sprinkle the crumb topping over the muffin batter in each cup.
- Bake! Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Enjoy! Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
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Notes
- Sift your dry ingredients to avoid lumps and ensure a smooth batter.
- Don’t overmix the batter; stir just until combined to keep the muffins light and fluffy.
- Use room-temperature ingredients for the best texture.
- For a crispier crumb topping, bake the muffins on the middle rack of the oven.
- Let the muffins cool slightly before serving for the best flavor and texture.
Thank you for your feedback 😊