Most ube muffin recipes fold the halaya into the batter. This one layers it - a quarter cup of batter goes in first, then a spoonful of ube halaya in the center, then more batter on top to seal it in. What you get is a muffin with a distinct pocket of concentrated ube jam in the middle instead of the flavor being diluted throughout. The coconut streusel on top is the other thing worth mentioning - buttery, slightly crisp, and a better topping for an ube muffin than plain sugar or nothing.
If you're on an ube baking kick, the ube pandesal and ube cinnamon rolls on the site are worth making next, both use the same ube halaya and extract combo.
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What Is Ube?
Ube is a purple yam from the Philippines with a naturally vibrant purple color and a flavor similar to vanilla, pistachio, and sweet potato. It is earthier than purple sweet potato and milder than taro, which makes it especially good in baked goods.
In Filipino baking, ube appears in two forms: ube halaya (a thick, sweetened jam made from cooked purple yam) and ube extract (a concentrated flavoring that adds both color and flavor). This recipe uses both for maximum color and the most rounded ube flavor. Got leftover halaya? Here are 10+ creative ways to use it.
Ube is not the same as taro or purple sweet potato - look specifically for ube. See also: all-time favorite Filipino ube desserts.
Ingredients
This recipe will yield 8 large muffins.
Muffin Base
- All-Purpose Flour: Standard AP flour. Measure by spooning into the measuring cup and leveling off.
- White Sugar: Goes into the batter to sweeten and also helps with structure when creamed with the eggs.
- Baking Powder: Helps the muffins rise and become fluffy. Make sure yours isn't expired - old baking powder is the most common reason muffins don't rise.
- Salt: Don't skip it; salt balances sweetness and rounds out the ube flavor.
- Oil (canola, avocado, or vegetable): Oil rather than butter is the reason these muffins stay moist for days. Butter tastes great right out of the oven but firms up as it cools; oil stays liquid at room temperature, which keeps the crumb soft. If you want butter flavor, use melted butter, but expect a denser, slightly drier result.
- Egg: Brings it to room temperature before using - cold egg mixed into room-temperature wet ingredients can cause the batter to seize slightly and mix unevenly.
- Milk: Whole, 1%, or 2% all work. Again, room temperature. Cold milk added to the batter cools everything down and can prevent even incorporation. Full-fat milk produces a slightly more tender crumb than low-fat.
- Ube Halaya: Homemade or store-bought ube jam is essential for that delicious ube flavor. Half a cup goes into the batter for flavor and moisture, plus more spooned into the center of each muffin as the filling. If your halaya came straight from the fridge, warm it slightly in the microwave (15-20 seconds) before using - cold halaya is stiff and will sink to the bottom of the muffin rather than staying centered.
- Ube Extract: This is what gives the muffins their deep purple color and intensifies the ube flavor beyond what the halaya alone provides.
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.
Rose's 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
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
- Fill the muffin cups nearly full for taller muffin tops. Underfilling will give you flatter muffins.
- Start baking at 425°F for 5 minutes, then reduce to 375°F for 15 to 20 minutes. This helps create that bakery-style dome.
- Do not open the oven too early. Wait until the muffins are mostly set or they can collapse.
- Do not overmix the batter. Mix just until combined. A few lumps are totally fine.
- Measure flour by spooning it into the cup and leveling it off. Scooping straight from the bag can make the muffins dense.
- Make the streusel first and keep it cold until ready to use. Cold butter gives you a crumbly topping instead of a greasy one.
- Warm the ube halaya for 15 to 20 seconds if it is cold from the fridge. This makes it easier to spoon and helps keep it from sinking.
- Use room temperature egg and milk so the batter mixes more smoothly.
- Check doneness with a toothpick near the edge of the muffin, not the center, since the filling can make it look underbaked.
- Let the muffins cool in the pan for 5 minutes, then move them to a wire rack so the bottoms do not get soggy.
Carol says
I just made these today for a Filipino friend I’m seeing tomorrow. I have to taste test everything I make and I was really happy how they turned out. I’ve never made anything with ube before but I’m hooked now.
Rose Sioson says
So happy to hear that. Ube really does have a way of getting people hooked fast. I’m glad the muffins turned out great, and I hope your Filipino friend loves them too.