The aroma of freshly baked muffins wafts through the air, mingling with hints of ube’s unique earthiness and sweetness. These irresistible ube muffins embody a delightful twist on the classic treat, combining vibrant color with irresistible flavor. In only about 30 minutes, you can whip up a batch that’s sure to impress with its moist texture and sweet, nutty undertones from the ube.
This recipe is perfect for anyone looking to add a bit of Filipino flair to their baking repertoire, whether you’re hosting a brunch or simply treating yourself. Plus, you can easily make these muffins ahead of time and store them for a quick breakfast or snack option throughout the week.
Why You’ll Love This Recipe
- The vibrant purple hue makes them visually stunning.
- Each bite offers a soft and moist texture that melts in your mouth.
- Shredded coconut adds a satisfying crunch.
- They can be vegan-friendly with a simple substitution.
What You’ll Need
Gathering the right ingredients is key to making these delicious muffins.
For the Muffin Batter
- 1 cup ube puree (fresh cooked or ube extract)
- 2 cups all-purpose flour
- 3/4 cup sugar (can use alternative sweeteners)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs (or flax egg for vegan)
For the Moisture and Texture
- 1/2 cup vegetable oil (can use melted coconut oil)
- 1/2 cup milk (plant-based milk is a good substitute)
- 1/2 cup shredded coconut (for texture and crunch)
Note: Use unsweetened coconut for less sugar.
Substitutions & Swaps
- Use almond or soy milk instead of dairy.
- For a vegan option, replace eggs with flax egg.
- Use honey or agave syrup instead of sugar.
- Swap vegetable oil with applesauce for less fat.
How to Make It
Start your baking adventure with these straightforward steps.
1. Preheat oven
Preheat your oven to 350°F (180°C). This ensures even baking and helps muffins rise properly.
2. Mix dry ingredients
Combine 2 cups all-purpose flour, 3/4 cup sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a bowl. This mixture helps create a light and fluffy muffin.
3. Whisk wet ingredients
Whisk together 1 cup ube puree, 2 large eggs (or flax egg), 1/2 cup vegetable oil, and 1/2 cup milk in another bowl. Ensure all wet ingredients are fully incorporated for optimal flavor.
4. Combine mixtures
Fold the wet ingredients into the dry ingredients gently until just combined. Be careful not to over-mix to maintain muffin lightness.
5. Add coconut
Stir in 1/2 cup shredded coconut evenly into the batter. This will provide a delightful texture in every bite.
6. Fill muffin tins
Divide the batter evenly among a lined muffin tin, filling each cup about 2/3 full. This allows space for the muffins to rise while baking.
7. Bake
Bake in the preheated oven for 18-20 minutes. You can check for doneness by inserting a toothpick; it should come out clean.
How to Store It
Fridge: Keep in an airtight container for up to one week.
Freezer: Yes, freeze for up to three months.
Reheat: Microwave for 15-20 seconds or warm in the oven.
Tips for Best Results
- Ensure ube puree is smooth for the best texture.
- Don’t overmix the batter to prevent dense muffins.
- Opt for silicone muffin cups for easy release and cleanup.
- Allow muffins to cool completely before storage to maintain moisture.
Serving Suggestions
- Serve these muffins warm with a dollop of butter.
- Pair with a cup of coffee for an afternoon treat.
- Use them as a centerpiece for a colorful dessert table at celebrations.
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