Ube muffins are soft but dense, topped with a sweet coconut crumble and filled with a generous helping of ube halaya. A delicious treat for breakfast, snack, picnics, work and school.
In a small bowl, combine all ingredients for the coconut topping until evenly blended. Set aside.
Preheat your oven to 350F and line 2 standard-size muffin pans with muffin liners.
In a large bowl, whisk 1½ cups milk, 1½ cups sugar, ⅔ cup canola oil, 2 large eggs and 2 tsp ube extract until combined.
Then sift 4 cups flour, 1 tbsp baking powder and ½ tsp salt directly into your wet ingredients
Stir the dry ingredients into the wet ingredients just until blended. Careful not to over mix. We want a lumpy batter.
Using a cookie scoop or a spoon, fill your muffin cups ⅓ full.
Put a heaping tablespoon of ube halaya and proceed to scoop the remaining batter over it. Your cups should be ⅔ full prior to baking.
Sprinkle your prepared coconut topping on the muffins and bake for 30 minutes or until a toothpick inserted in the centre of a few muffins comes out with minimal dry crumbs. Note that the ube jam might stick to the toothpick and that’s ok.
Allow the muffins to cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely.
Video
Notes
To make ube jam easier to work with, I usually take it out of the fridge about 30 minutes before I plan on using it.