Pin Recipe Soft, chewy muffins with a vibrant purple hue, blending sweet ube and tart cranberries for a unique fusion treat. Perfect for breakfast or as a snack.
I first baked these muffins for a Sunday brunch, excited to blend my favorite Filipino ube with classic American cranberries. The colors were enchanting and every bite was a delightful surprise for both kids and adults.
Ingredients
- Sweet rice flour (mochiko): 2 cups (250 g)
- Granulated sugar: 1 cup (200 g)
- Baking powder: 1 ½ tsp
- Salt: ¼ tsp
- Whole milk: 1 cup (240 ml)
- Eggs: 2 large
- Unsalted butter (melted and cooled): ½ cup (120 ml)
- Ube halaya (purple yam jam) or ube puree: 1 cup (220 g)
- Vanilla extract: 1 tsp
- Dried cranberries: ½ cup (60 g)
- Unsweetened coconut flakes (optional, for topping): 2 tbsp (16 g)
Instructions
- Prep Muffin Pan:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Combine Dry Ingredients:
- In a large bowl, whisk together sweet rice flour, sugar, baking powder, and salt.
- Combine Wet Ingredients:
- In another bowl, whisk milk, eggs, melted butter, ube halaya, and vanilla extract until smooth and well combined.
- Mix Batter:
- Pour the wet mixture into the dry ingredients. Mix until just combined. Do not overmix.
- Add Cranberries:
- Fold in dried cranberries gently.
- Fill Muffin Cups:
- Divide batter evenly among muffin cups, filling each about ¾ full. Sprinkle coconut flakes on top if using.
- Bake:
- Bake for 32–36 minutes, or until muffins are set and tops spring back when gently pressed.
- Cool and Serve:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Pin Recipe These muffins quickly became a favorite for after-school snacks. My family loves how chewy and vibrant they are, especially topped with coconut flakes for extra texture.
Required Tools
You will need a 12-cup muffin tin, mixing bowls, a whisk, measuring cups, measuring spoons, and a wire rack for cooling.
Allergen Information
This recipe contains eggs, milk, and butter (dairy). Coconut is present if flakes are used. Always confirm gluten-free status by checking ingredient labels.
Nutritional Information (per muffin)
Calories: 210. Total Fat: 7 g. Carbohydrates: 36 g. Protein: 3 g.
Pin Recipe Serve these muffins with tea or coffee for a colorful breakfast. They stay moist for days and make a wonderful gluten-free treat any time.