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Ube Muffins with toasted walnuts, brown sugar and vanilla glaze.
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Ube muffins

Ube muffins are insanely delicious and naturally purple. Topped with toasted walnuts and brown sugar these are fun to make and fun to eat.
Course Breakfast, Snack
Cuisine Filipino
Keyword Ube Muffins
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12 muffins
Calories 252kcal
Author Catalina Castravet

Ingredients

  • 3-4 purple yams (ube) about 14 oz/400grams
  • 2 eggs room temperature
  • ½ cup white granulated sugar
  • ½ cup canola oil
  • ½ cup whole milk room temperature
  • 1 teaspoon vanilla extract
  • cups white all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup walnuts coarsely chopped

Topping:

  • 3 tablespoons brown sugar
  • ¼ cup walnuts coarsely chopped

Optional Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract

Instructions

Cook the Purple Yams:

  • Bring a medium saucepan half full with water to a boil over medium-high heat.
  • Add the purple yams and cook until tender, 15 to 20 minutes. Remove from the heat, run under cold water to cool them, after that peel. Add the purple yams to a medium bowl.
  • Using a fork mash them until smooth and no lumps are visible. Set aside to cool.

Ube Muffins:

  • Preheat oven to 400°F.
  • If preferred, on a medium skillet over medium heat toast the walnuts for a few minutes, keep and eye on them and stir frequently. Once the walnuts start getting brown remove them from heat and set aside to cool.
  • Prepare a muffin tin either by adding cupcake/muffin paper liners or by greasing the muffin cups with butter or baking nonstick cooking spray. Set aside.
  • In a large bowl, stir together: flour, baking powder, cinnamon, nutmeg and salt. Set aside.
  • In another bowl, combine eggs with sugar and oil, whisk to combine. Pause and add the milk and vanilla extract, whisk vigorously for 1 minute, until the mixture is fully combined.
  • Add the mashed purple yams to the egg mixture and beat until completely blended.
  • Using a spatula, stir in the flour mixture until just evenly combined.
  • Fold in the walnuts until just evenly distributed, no more than a few strokes to avoid overmixing.
  • Using an ice cream scoop, scoop the batter into the prepared muffin cups, filling them three-fourths full.
  • Sprinkle evenly with brown sugar and chopped walnuts, lightly pressing them into the batter.
  • Bake until the muffins are golden and springy to the touch. A toothpick inserted into the center comes out clean, 20 to 25 minutes. Start checking for doneness at 20 minutes.
  • Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and you can serve them warm with butter or place them onto the wire rack to cool to room temperature so you can top them with the glaze.

Optional Glaze:

  • Add the powdered sugar to a medium bowl, add two tablespoons of whole milk and vanilla extract, mix with a spoon until fully combined with no lumps.
  • If the mixture is too thick add one more tablespoon of milk. I like the glaze on the thicker side, yet pourable, so it looks white and shiny on the muffins, not transparent.
  • After the muffins have cooled, use a fork or spoon to drizzle the icing over the tops.
  • Let sit for 10-15 minutes for the glaze to settle.
  • Serve and enjoy!

Nutrition

Serving: 0g | Calories: 252kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 115mg | Potassium: 117mg | Fiber: 0g | Sugar: 21g | Vitamin A: 55IU | Calcium: 54mg | Iron: 1mg