The Ultimate Filipino Ube Muffins (Moist & Fluffy!)
Craving a taste of the Philippines? These incredibly moist and fluffy Filipino Ube muffins are bursting with sweet, nutty purple yam flavor and topped with a crunchy coconut crumble. This easy recipe is perfect for beginners and delivers bakery-quality results every time!
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
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.
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.