Baked Ube & Coconut Muffins

These baked ube and coconut muffins pair the earthy, lightly sweet flavour of purple yam with toasted coconut. They are soft rather than cake-like, gently coloured and simple enough for a weekend bake. Ube powder behaves differently from liquid flavouring, so the quantities below are balanced to keep the crumb moist.

Prep time: 15 minutes
Bake time: 18–22 minutes
Makes: 10 standard muffins
Oven: 180°C conventional or 160°C fan

Ingredients

• 200 g cake flour
• 15 g VitaLuma Organic Ube Purple Yam Powder, about 2 level tablespoons
• 8 g baking powder, about 2 teaspoons
• ½ teaspoon fine salt
• 100 g caster sugar
• 40 g desiccated coconut, plus 1 tablespoon for the tops
• 2 large eggs, at room temperature
• 180 ml coconut milk, well stirred
• 80 ml neutral oil, such as canola or sunflower oil
• 1 teaspoon vanilla extract

Method

1. Preheat the oven to 180°C conventional or 160°C fan. Line 10 holes of a standard muffin tray with paper cases.
2. Whisk the flour, ube powder, baking powder, salt, sugar and 40 g coconut in a large bowl. Break up any visible purple powder lumps.
3. In a separate jug, whisk the eggs, coconut milk, oil and vanilla until evenly combined.
4. Pour the wet mixture into the dry ingredients. Fold gently with a spatula only until no dry flour remains. Do not beat the batter.
5. Leave the batter for five minutes. Ube powder and coconut absorb some liquid during this short rest.
6. Divide the batter between the 10 cases, filling each about three-quarters full. Sprinkle with the remaining coconut.
7. Bake for 18–22 minutes. The muffins are ready when the tops spring back lightly and a skewer comes out with a few moist crumbs but no wet batter.
8. Cool in the tray for five minutes, then transfer to a wire rack.

Why the method matters

Ube powder contains dry plant solids, so simply adding a large quantity to an existing muffin recipe can make the result dense. Here, the coconut milk and oil provide enough moisture, while the five-minute rest gives the dry ingredients time to hydrate before baking.

Baking powder releases gas that lifts the batter. Overmixing develops more gluten from the wheat flour and can make muffins tough, which is why gentle folding is important. Natural ube colour varies, and the heat and acidity of a batter can shift the final shade. A softer lavender crumb is normal; avoid adding excessive powder only to chase a darker colour.

Optional additions

• Fold through 60 g white chocolate chips for a sweeter muffin.
• Add the finely grated zest of one small lemon for a brighter aroma.
• Replace the topping coconut with chopped macadamias for extra crunch.

If you make a major substitution—especially replacing the eggs or flour—expect the texture and baking time to change. Test a half batch before preparing the recipe for an event.

Storage

Cool completely before storing. Keep the muffins in an airtight container at room temperature for up to two days, or freeze for up to one month. Defrost at room temperature and warm briefly before serving if preferred.

Allergen note: This recipe contains wheat (gluten), egg and coconut. Optional additions may introduce further allergens.

Frequently asked questions

Why are my muffins not as purple as the photograph?

Ube powder is a natural ingredient, so pigment intensity varies. Oven temperature, ingredient acidity and the colour of the flour or sugar also affect the finished shade.

Can I use dairy milk instead of coconut milk?

Yes. Use the same volume of full-cream milk. The coconut flavour will be milder, but the batter consistency should remain similar.

Can I turn this into a loaf?

You can, but it requires a longer bake and has not been timed for this recipe. Muffin portions are more reliable for an even crumb.

Shop VitaLuma Organic Ube Purple Yam Powder or explore more ideas in Guides & Recipes.