Hey there, muffin lover! Ready to bake something truly magical?
Okay, real talk: have you ever seen a muffin so stunningly purple and smelled something so sweetly nutty that you just had to know what it was? That, my friend, is the magic of Filipino ube muffins. Forget everything you know about dry, boring muffins. We’re making ones that are incredibly moist, fluffy, and bursting with that unique ube flavor – you know, that sweet, earthy taste that’s kinda like vanilla and pistachio had a delicious baby.
And the best part? You don’t need to be a pro baker. This easy ube muffin recipe is your foolproof ticket to bakery-style treats right in your own kitchen. I’ll walk you through every step, from “What even is ube?” to pulling a tray of gorgeous, domed muffins out of the oven. Let’s do this!
🍠 Why you’re gonna be obsessed with these ube muffins (seriously!)
I get it, you want to know what makes this Filipino purple yam muffin recipe so special, right? Here’s the scoop:
- They’re stupidly moist & fluffy. Thanks to the ube halaya (that’s the jam) and a little oil, these stay soft and tender for days. No cardboard here!
- That flavor? Pure magic. It’s sweet, a little nutty, and totally unique. It’s the taste of a Filipino fiesta in muffin form.
- Look at that color! That gorgeous, natural purple is a total showstopper. Your Instagram feed will thank you.
- Super simple to make. If you can mix batter, you can make these. Perfect for a lazy Sunday or a special breakfast.
- Got dietary needs? We’ve got you. I’ll show you how to tweak this for gluten-free or even vegan. Promise.
📋 Your Muffin-Making Toolkit: Ingredients Made Simple
Alright, let’s get you prepped! Here’s exactly what you need to make about 12 of these beauties. I’ve broken it down into two parts: the muffins themselves and that to-die-for coconut crumble topping. Don’t worry, I’ve added notes for easy swaps!
For the Muffins Themselves
| All-purpose flour | 1 ¾ cups (220g) | Spoon it into the cup, don’t scoop! Prevents dry muffins. |
| Granulated sugar | 1 cup (200g) | Sweetens the deal. You can reduce it slightly if your ube halaya is very sweet. |
| Baking powder | 1 tablespoon | This is your fluff-maker. Make sure it’s fresh! |
| Salt | ½ teaspoon | Just a pinch to balance all the sweetness. |
| Ground cinnamon | 1 teaspoon | Optional, but adds a lovely warm hug to the ube flavor. |
| Ground nutmeg | ¼ teaspoon | Optional. Just a whisper for extra coziness. |
| Milk (any kind) | 1 cup (240ml) | Keep it at room temp for the best mix. Dairy or plant-based works! |
| Vegetable oil | ½ cup (120ml) | Or melted coconut oil for a tropical twist. Oil = moistness! |
| Large eggs | 2 | Also at room temp. They blend in better. |
| Ube halaya (purple yam jam) | ½ cup (about 150g) | The star of the show! Find it in Asian stores or online. |
| Ube extract | 1-2 teaspoons | Optional, but gives you thatintensepurple color and boosts flavor. |
| Vanilla extract | 1 teaspoon | Because everything’s better with a little vanilla. |
For That Irresistible Coconut Crumble Topping
| All-purpose flour | ¼ cup (30g) | The base of our crunchy friend. |
| Shredded coconut | ¼ cup (20g) | Sweetened or unsweetened – your call! |
| Brown sugar | 2 tablespoons (25g) | Gives it that caramel-y, crunchy sweetness. |
| Cold butter | 2 tablespoons (30g) | Cubed. The coldness is key for a crumbly texture. |
| Salt | A tiny pinch | Balances the sweetness. |
(Quick Note: No ube extract? No sweat! Just use a bit more ube halaya. The flavor will still be amazing, the color just a little more natural.)
👩🍳 Let’s Bake! Your Step-by-Step Guide (with secret pro tips!)
Prep Time: 15 mins | Bake Time: 20-25 mins | Total Time: 35-40 mins
Makes: 12 muffins
- Get your oven ready & make that crumble.
- First things first: heat your oven to 375°F (190°C). Grab your muffin tin and pop in some paper liners.
- Pro Tip: Want super-domed muffins? Preheat to 425°F, then drop it to 375°F when the muffins go in. It gives them a little boost!
- Now, let’s make the fun part – the topping! In a small bowl, mix the flour, shredded coconut, and brown sugar. Add the cold, cubed butter and squish it with your fingers until it looks like wet sand. Set this aside. It’s gonna be so good.
- Mix your dry stuff.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt, and those cozy spices (cinnamon and nutmeg if you’re using them). Give it a good whisk to get rid of any lumps.
- Whisk your wet stuff.
- In a big bowl, combine the milk, oil, eggs, ube halaya, ube extract (if using), and vanilla. Whisk it until it’s smooth and looks like a beautiful purple dream.
- The MOST important step: Combine wet and dry.
- Pour the dry ingredients into the big bowl with the wet stuff. Now, grab a spatula and gently fold them together. Stop as soon as you don’t see any dry flour. DO NOT OVERMIX! Lumps are your friends here. Overmixing = dense, sad muffins. We want fluffy!
- Pro Tip: Seriously, room temp eggs and milk make everything blend smoother. Trust me on this one.
- Time to fill ‘er up!
- Spoon the batter into your muffin cups, filling each one about halfway (so, ⅓ to ½ full).
- The surprise inside (optional but SO worth it!).
- Take a tablespoon of extra ube halaya and plop it right into the center of each muffin cup, on top of the batter. Don’t worry if it sinks a bit – that’s the point!
- Top it off.
- Carefully spoon the rest of the batter over the ube halaya, filling the cups about ¾ full. This is how you get that gorgeous, bakery-style dome.
- Crumble time!
- Generously sprinkle that amazing coconut crumble over the top of each muffin. Go wild!
- Bake ‘em to perfection.
- Pop them in the oven for 20-25 minutes. They’re done when the tops are golden and a toothpick stuck into the cake part (not the ube filling!) comes out clean or with a few moist crumbs.
- Pro Tip: Ovens are sneaky. Start checking at 20 minutes!
- Cool down & dig in!
- Let the muffins chill in the pan for 5 minutes, then move them to a wire rack. They’re amazing warm, but honestly, they’re perfect at room temp too.
🌟 My Top Secrets for Muffin Mastery
- Don’t. Overmix. I’ll say it again because it’s that important. Fold gently, leave the lumps. This is the golden rule for fluffy ube muffins.
- Room temp is your BFF. Cold ingredients don’t play nice. Let your eggs and milk sit out for 30 minutes before you start.
- Measure your flour right. Spoon it into the measuring cup and level it off. Scooping packs it down and leads to dryness.
- Test the right spot. The ube filling will always be gooey. Make sure your toothpick goes into the actual cake part to test for doneness.
🍫 Wanna get creative? Try these fun twists!
Once you’ve nailed the classic, the kitchen is your playground!
- Ube Cheese Muffins: Before you add the final layer of batter, drop a small cube of cream cheese or mild cheddar on top of the ube halaya. It’s a Filipino classic!
- Chocolate Chip Ube: Fold in ½ cup of white or dark chocolate chips before you fill the muffin cups. Sweet, chocolatey, and purple? Yes, please.
- Ube Coconut: Stir ½ cup of shredded coconut right into the batter for an extra tropical vibe.
- Gluten-Free/Vegan: Swap the flour for a good 1:1 gluten-free blend. For vegan, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and your favorite plant milk.
🧊 How to keep your ube muffins fresh (if they last that long!)
- On the counter: Keep them in an airtight container for 2-3 days. They’ll stay wonderfully moist.
- Freeze ‘em! These freeze like champs. Put them in a freezer bag for up to 3 months. To eat, just thaw at room temp or zap them in the microwave for 20 seconds. Perfect for a quick treat!
❓ “Wait, what’s ube?” – Your Burning Questions, Answered!
Q: What does ube actually taste like?
A: It’s sweet and earthy, kind of like a mix between vanilla and pistachio, with a hint of nuttiness. It’s not the same as taro, which is more starchy. Think sweet, comforting, and totally unique!
Q: I can’t find ube extract. Can I still make this?
A: Absolutely! The ube halaya gives you tons of flavor on its own. The extract is mostly for that super-vibrant purple color. If you want a deeper color without it, just use a bit more halaya. Your easy Filipino ube muffins will still taste incredible.
Q: Can I use fresh ube instead of the jam?
A: You can, but it’s a project. You’d need to boil, peel, and mash the fresh purple yam until it’s super smooth. Ube halaya is basically pre-cooked and sweetened, so it’s way easier for baking with ube.
Q: Help! My muffins came out dense. What happened?
A: Nine times out of ten, it’s because the batter was overmixed. You want to fold gently until just combined. Using cold ingredients can also make them denser, so remember that room temp tip!
Q: Can I make these vegan or gluten-free?
A: Yep! For vegan, use flax eggs and plant-based milk. For gluten-free, swap in a reliable 1:1 gluten-free flour blend. Easy peasy.
🎉 You did it! Now go bake (and brag)!
And there you have it – your complete, no-fuss guide to making the most delicious Filipino ube muffins on the planet. They’re moist, they’re fluffy, they’re stunningly purple, and that coconut crumble?
So, what are you waiting for? Go grab that ube halaya, preheat your oven, and get ready to wow yourself (and anyone lucky enough to get a bite).
I’d love to hear how they turn out! Are you team cheese muffin or team chocolate chip? Drop a comment below and tell me your favorite way to enjoy ube. Happy baking!
The Ultimate Filipino Ube Muffins (Moist & Fluffy!)
Ingredients
- Group: For the Muffins
- 1 ¾ cups 220g all-purpose flour
- 1 cup 200g granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon optional
- ¼ teaspoon ground nutmeg optional
- 1 cup 240ml milk, at room temperature
- ½ cup 120ml vegetable oil or melted coconut oil
- 2 large eggs at room temperature
- ½ cup 150g ube halaya (purple yam jam)
- 1-2 teaspoons ube extract optional, for color
- 1 teaspoon vanilla extract
- Group: For the Coconut Crumble Topping
- ¼ cup 30g all-purpose flour
- ¼ cup 20g shredded coconut (sweetened or unsweetened)
- 2 tablespoons 25g brown sugar
- 2 tablespoons 30g cold unsalted butter, cubed
- Pinch of salt
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Make the Crumble: In a small bowl, combine flour, shredded coconut, and brown sugar. Cut in the cold butter with your fingers or a fork until the mixture resembles coarse crumbs. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In a large bowl, whisk together milk, oil, eggs, ube halaya, ube extract (if using), and vanilla until smooth.
- Combine Wet & Dry (Gently!): Add the dry ingredients to the wet ingredients. Use a spatula to gently fold until just combined. Do not overmix—a few lumps are okay!
- Fill Muffin Cups: Divide half the batter evenly among the 12 muffin cups (filling each about ⅓ full).
- Add Ube Center (Optional): Place a tablespoon of additional ube halaya in the center of each muffin cup.
- Top with Remaining Batter: Carefully spoon the rest of the batter over the ube halaya, filling cups about ¾ full.
- Add Crumble Topping: Generously sprinkle the coconut crumble over each muffin.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the cake part (not the ube filling) comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ube Halaya: This is key! Find it in Asian grocery stores or online. It’s pre-cooked, sweetened purple yam.
No Ube Extract? No problem! The halaya provides plenty of flavor. The extract is mainly for a more vibrant purple color.
Don’t Overmix: This is the #1 tip for fluffy muffins. Fold gently until you no longer see dry flour.
Room Temperature: Using room temp eggs and milk ensures the batter mixes evenly for the best texture.
Storage: Keep in an airtight container at room temperature for 2-3 days, or freeze for up to 3 months.
