Soft, chewy muffins with sweet ube and cranberries, perfect for breakfast, snacking, or dessert indulgence.
# Components:
→ Dry Ingredients
01 - 2 cups sweet rice flour (mochiko)
02 - 1 cup granulated sugar
03 - 1 ½ teaspoons baking powder
04 - ¼ teaspoon salt
→ Wet Ingredients
05 - 1 cup whole milk
06 - 2 large eggs
07 - ½ cup unsalted butter, melted and cooled
08 - 1 cup ube halaya (purple yam jam) or ube puree
09 - 1 teaspoon vanilla extract
→ Add-ins
10 - ½ cup dried cranberries
11 - 2 tablespoons unsweetened coconut flakes (optional, for topping)
# Directions:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a large bowl, whisk together sweet rice flour, granulated sugar, baking powder, and salt until well blended.
03 - In a separate bowl, whisk together whole milk, eggs, melted butter, ube halaya or puree, and vanilla extract until smooth.
04 - Pour the wet mixture into the dry ingredients and mix until just incorporated, avoiding overmixing.
05 - Gently fold in dried cranberries, ensuring even distribution throughout the batter.
06 - Divide the batter evenly among muffin tin cups, filling each about three-quarters full. Sprinkle coconut flakes on top if desired.
07 - Bake for 32 to 36 minutes, or until the muffins are set and the tops spring back when pressed gently.
08 - Allow muffins to cool in the pan for 10 minutes. Transfer to a wire rack and let cool completely before serving.
