Moist & Fluffy Ube Muffins
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!
Servings: 8 large muffins
Calories: 487kcal
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.
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.
Nutrition
Calories: 487kcal | Carbohydrates: 99.7g | Protein: 10.6g | Fat: 8g | Saturated Fat: 2.2g | Cholesterol: 47mg | Sodium: 2747mg | Potassium: 2623mg | Fiber: 3.3g | Sugar: 33.5g | Calcium: 1107mg | Iron: 5mg
