Ube mochi muffins are bursting full of color and flavor.
These delicious muffins are easy to make and are great if you are after a muffin recipe with a twist.
They are soft, moist, and slightly chewy as they are made with mochi.
Perfect to serve as a dessert, to bring in your lunch box, or even those special occasions like Halloween or Christmas.
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Ube mochi muffins are great to enjoy all year round. This recipe for ube mochi muffins is easy to make and ready in no time.
Serve these muffins for dessert, special occasions, or even just as a little treat for yourself.
Customize these mochi muffins to your liking. You can add chocolate or even your favorite nuts to these muffins, for a unique twist.
What is ube?
Ube is also known as purple yam. It is a beautiful vibrant purple color. This is what gives ube mochi it's rich and delicate coloring. It originates from the Philippines.
You can most commonly get ube in powder, extract, or as a paste.
Other mochi muffin recipes you might like to try include chocolate mochi muffins, matcha mochi muffins, black sesame mochi muffins, or even chocolate mochi cupcakes.
Why You'll Love This Recipe
- These ube mochi muffins are gluten free.
- Make these muffins in advance and serve them at parties or even as a lunch box snack.
- Soft and chewy muffins.
- This mochi muffin recipe is easy to make.
- Great to serve at special occasions like Christmas or Halloween.
Cost To Make
Estimated cost = $3.45 or $0.29 a muffin
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Glutinous Rice Flour: Also known as mochiko flour or sweet rice flour.
- Granulated Sugar
- Light Brown Sugar: Alternatively, you could use dark brown sugar.
- Baking Powder
- Salt
- Coconut Milk: At room temperature.
- Ube Extract
- Eggs: At room temperature.
- Butter: Melted
Instructions
This recipe for ube mochi muffins makes 12 muffins. The ingredient quantities can easily be adjusted to suit how many muffins you want to make.
I used a 12 hole muffin tin with each hole being able to hold about ½ cup of mixture.
Step One: Grease and line a muffin pan with muffin cases. Preheat your oven to 180°C (350°F).
Step Two: In a medium mixing bowl, add the flour, granulated sugar, brown sugar, baking powder, and salt. Mix until well combined and set aside.
Step Three: In a separate large mixing bowl combine the coconut milk, ube extract, eggs, and melted butter.
Step Four: Add the dry ingredients to the wet ingredients, mix until just combined and there are no lumps.
Step Five: Place the mixture evenly in prepared muffin pans. Bake in preheated oven for about 20 to 25 minutes or until golden brown.
To check if your muffins are cooked, you can carefully stick a wooden skewer or toothpick in the middle of a muffin.
If it comes out clean then the muffins are cooked. Remove from oven and allow to cool before serving.
Tips for Success
- Do not overmix your batter. Mix only until there are no more lumps.
- If you want your muffins to have a stronger ube flavor, add a few more drops of ube extract to taste.
Substitutions / Variations
- Ube Coconut Muffins: Add shredded coconut to the batter for a tropical twist.
- Mix in some chocolate chips (use about 95 grams, 3.35 ounces) to make chocolate ube mochi muffins.
- Lightly dust some powdered sugar (icing sugar) on top before serving.
- Add some vanilla extract to your batter before baking to make vanilla and ube mochi muffins.
Serving Suggestions
- Enjoy these ube mochi muffins with a hot cup of tea or coffee for morning tea or afternoon tea.
- Top with some whipped cream or frosting and sprinkles.
- Slice the muffins in half and use them as the base for an ice cream sandwich with your favorite flavored ice cream.
- Serve these at Halloween by topping these ube mochi muffins with orange colored frosting and some Halloween sprinkles.
Storage
These ube mochi muffins can be stored in an air tight container at room temperature for 3 to 4 days.
They can also be frozen for up to 2 to 3 months. To defrost, allow to come to room temperature overnight, or use a microwave to defrost.
More Mochi Recipes
Looking for other delicious and easy mochi recipes to enjoy? Then you might like to try chocolate mochi, ube butter mochi, Nutella mochi, dairy free chocolate chip muffins, potato mochi, mochi pancakes, biscoff baked mochi donuts, mochi bread, mochi cookies, or even mango mochi.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
More Sweet Recipes
Recipe
Ube Mochi Muffins
Ingredients
- 2 cups (250 grams, 8.82 ounces) glutinous rice flour (mochiko flour or sweet rice flour)
- ¼ cup (50 grams, 1.76 ounces) granulated sugar
- ¼ cup (40 grams, 1.40 ounces) light brown sugar
- 2 teaspoons baking powder
- Pinch of salt
- 1 ½ cup (375ml/grams, 13.22 ounces) coconut milk room temperature
- 1 teaspoon ube extract
- 2 eggs room temperature
- 4 tablespoons (58 grams, 1.57 ounces) butter melted
Instructions
- Grease and line a muffin pan with muffin cases. Preheat your oven to 180°C (350°F) (see note 1).
- In a medium mixing bowl, add the flour, granulated sugar, brown sugar, baking powder, and salt. Mix until well combined and set aside.
- In a separate large mixing bowl combine the coconut milk, ube extract, eggs, and melted butter.
- Add the dry ingredients to the wet ingredients, mix until just combined and there are no lumps.
- Place the mixture evenly in prepared muffin pans. Bake in preheated oven for about 20 to 25 minutes or until golden brown. (See note 2.) Remove from oven and allow to cool before serving.
Notes
- I used a 12 hole muffin tin with each hole being able to hold about ½ cup of mixture.
- To check if your muffins are cooked, you can carefully stick a wooden skewer or toothpick in the middle of a muffin. If it comes out clean then the muffins are cooked.
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