Pin 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 made these muffins to surprise my family at brunch. The bright colors and unexpected cranberry tang quickly turned them into a much-requested favorite at our weekend table.
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 the muffin tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients:
- In a large bowl, whisk together sweet rice flour, sugar, baking powder, and salt.
- Mix wet ingredients:
- In another bowl, whisk milk, eggs, melted butter, ube halaya, and vanilla extract until smooth and well combined.
- Combine mixtures:
- 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:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Pin Sharing these with my kids made for a joyful, sticky-fingered afternoon. They loved the surprise inside each bite: bursts of cranberry nestled in the sweet, chewy crumb.
Nutritional Information
Each muffin contains around 210 calories, 7 g fat, 36 g carbohydrates, and 3 g protein per serving.
Allergen Information
Contains eggs, milk, and butter. Gluten-free if using certified ingredients, and contains coconut if flakes are included.
Required Tools
You will need a 12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, and a wire rack for cooling.
Pin Enjoy these ube cranberry mochi muffins freshly baked with coffee or tea. Their chewy texture and bright flavors make every bite memorable!
Recipe Q&A
- → What gives the muffins their purple color?
Ube halaya or ube puree provides a rich purple hue and subtle earthy sweetness to each muffin.
- → Can I use regular rice flour instead of mochiko?
Mochiko (sweet rice flour) creates a chewy texture; regular rice flour won't produce the same result.
- → Are these muffins suitable for gluten-free diets?
Yes, these are gluten-free if you use certified gluten-free sweet rice flour and verify all ingredients.
- → How do I store leftover muffins?
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- → Can I replace dried cranberries with fresh ones?
Absolutely! Chop fresh or frozen cranberries if large and fold them into the batter for extra tartness.
- → What variations can enhance the flavor?
Coconut milk adds richness, and a bit of ube extract deepens color and flavor. Coconut flakes give a crunchy topping.