Ingredients
1½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup oil (canola, avocado, or vegetable)
1 whole egg
⅓ cup milk (whole, 1%, or 2%)
½ cup ube halaya (ube jam)
2 teaspoons ube extract
Crumb Topping (Optional):
⅓ cup all-purpose flour
½ cup white sugar
¼ cup butter
¼ cup unsweetened coconut flakes
Instructions
- Preheat oven to 375°F (190°C). Line an 8-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together sugar and egg until light and fluffy. Add milk, ube extract, and oil; mix until smooth.
- Gently fold the dry ingredients into the wet ingredients, mixing until just combined.
- Fill each muffin cup about ¼ full with batter. Add a tablespoon of ube halaya into the center of each.
- Top with remaining batter to fill muffin cups nearly to the top.
- Optional: Make crumb topping by combining flour, coconut flakes, and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over each muffin.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- Use room temperature ingredients for best results.
- You can substitute coconut oil or almond milk for a dairy-free option.
- For added crunch, sprinkle chopped nuts into the batter or on top.
- Store in an airtight container at room temperature for 2 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American, Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 487
- Sugar: 33.5g
- Sodium: 2747mg
- Fat: 8g
- Saturated Fat: 2.2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 99.7g
- Fiber: 3.3g
- Protein: 10.6g
- Cholesterol: 47mg
