Mochi muffins with crispy tops and edges filled with swirls of purple yam puree in every bite. These ube mochi muffins are delicious and so perfect for sharing.
Happy Sunday!
I hope you’re having a wonderful weekend.
It’s been another busy weekend for me. On Friday, we went to House of Prime Ribs to celebrate my cousin’s job promotion and my sister’s graduation. My sister doesn’t officially graduate until the end of spring, but she finished all her classes. So many reasons to celebrate!
And today! My boyfriend, Gordon, and I are taking a New Orleans cooking class at Sur La Table to learn how to make chicken and sausage gumbo, shrimp and grits, and banana foster. I seriously cannot wait to learn how to make New Orleans style dishes and share them with you.
But in the mean time, we have to talk about these ube mochi muffins.
I’m so excited to share these ube mochi muffins with you. For the past couple years, I’ve been sort of obsessed with the mochi muffins I’ve bought from local cafes. Especially all the different flavors from Third Culture Bakery. And so I’ve been wanting to make my own for a little while now.
These ube mochi muffins are variations from these Butter Mochi Cake, these Matcha Butter Mochi Cake, and these Blueberry Mochi Cake. All of which taste amazing. But as much as I love the mochi cake versions, I decided that I want to try to make the muffin version. I mean, those crispy edges <3
Mochi muffins have a crispy top when it comes fresh out of the oven. The inside is soft and chewy and the outside has a layer of crispiness which I absolutely love. It’s kind of like brownies. Do you love the soft fudgy centers or do you love those chewy edges? This version of mochi muffins is filled with ube, or purple yam, which you can find at the local Asian supermarket. It’s the one with the dark skin. Ube has a dark purple center that’s sweet and perfect for desserts. You’re very likely to see more ube dessert recipes in the future.
Over the holidays, I made so many batches of mochi muffins trying to figure out how to get the best crispy top and chewy center. In the end, I brought the many variations I made to a holiday potluck party for everyone to try. Lol
I absolutely love that these ube mochi muffins are filled with fresh ube puree. The dark purple color of the ube turns the center of the mochi muffins a light purple. Every bite of the mochi muffins is filled with a hint of coconut and ube. One of my favorite flavors right now.
First, steam the ube until the center is soft. You can test if the ube is cooked through by testing with a fork. If the fork goes through the center easily, the ube is cooked through. This takes about 20-30 minutes depending on how big the ube is. Allow the ube to cool down completely before removing from the pot. Peel off the skin and use a masher to mash the ube until it becomes mashed and smooth. Set aside for now.
Preheat the oven to 350F. Use cooking oil spray to spray the muffin tins until all the surface is completely covered. The well greased muffin tins will help create the flat tops of the muffins, adding to the crispy edges. Set aside for now.
In a medium sized mixing bowl, mix together melted butter, vanilla extract, and granulated sugar until combined. Add eggs, one at a time, and mix until combined.
In another mixing bowl, sift together the mochiko flour (sweet rice flour) and baking powder. Pour the dry ingredients into the wet ingredients. Mix until all the ingredients are combined.
Pour in the evaporated milk, coconut milk, and add ube puree. Mix until the batter comes together. The batter will appear liquidy. Spoon the ube mochi batter into the prepared muffin tin until it’s just below the top. I like using a small ladle to do this. Once you’re done dividing the batter into each of the muffin tins, take the tray and hold it about an inch above the counter and drop it a few times. This helps remove any air bubbles.
Sprinkle black sesame seeds on top if desired.
Bake the mochi muffins for 40-45 minutes. Remove the ube mochi muffins from the oven when the top is browned. Test its readiness by inserting a toothpick into the center. If the toothpick comes out mostly clean, the mochi muffins are ready. Every oven is a little different so start checking at around 38-40 minutes for readiness.
Serve the ube mochi muffins warm. They taste best the same day.
This recipe makes about 20-22 mochi muffins depending on how well you fill the muffin tins. I recommend preparing two 12 cup muffin tin pans and baking simultaneously on different racks. But you can also bake them one batch first and then a second after.
Enjoy!
- 1 stick unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 1½ cups granulated sugar
- 4 large eggs, beatened
- 16 oz mochiko flour (sweet rice flour)
- 2 teaspoons baking powder
- 1 - 12 oz can evaporated milk
- 1 - 16 oz can coconut milk
- 1½ cups ube/purple yam puree
- Preheat the oven to 350F. Use cooking oil spray to spray the muffin tins until all the surface is completely covered. The well greased muffin tins will help create the flat tops of the muffins, adding to the crispy edges. Set aside for now.
- In a medium sized mixing bowl, mix together melted butter, vanilla extract, and granulated sugar until combined. Add eggs, one at a time, and mix until combined.
- In another mixing bowl, sift together the mochiko flour (sweet rice flour) and baking powder. Pour the dry ingredients into the wet ingredients. Mix until all the ingredients are combined.
- Pour in the evaporated milk, coconut milk, and add ube puree. Mix until the batter comes together. The batter will appear liquidy. Spoon the ube mochi batter into the prepared muffin tin until it’s just below the top. I like using a small ladle to do this. Once you’re done dividing the batter into each of the muffin tins, take the tray and hold it about an inch above the counter and drop it a few times. This helps remove any air bubbles.
- Sprinkle black sesame seeds on top if desired.
- Bake the mochi muffins for 40-45 minutes. Remove the ube mochi muffins from the oven when the top is browned. Test its readiness by inserting a toothpick into the center. If the toothpick comes out mostly clean, the mochi muffins are ready. Every oven is a little different so start checking at around 38-40 minutes for readiness.
- Serve the ube mochi muffins warm.
is there any thing i can replace evaporated milk with so that this works?
Hi Michelle, It might work with a thicker milk. But I haven’t tried it. Let me know if you try it =)
These are awesome!! Made a batch over the weekend – delicious! Thank you for sharing
Is there any way that we could substitute the purple ube with taro powder? or will it totally change the flavor? Thanks!
It’ll taste more like taro. I haven’t tried it with taro powder, but it should still be good.
For leftovers, should we refrigerate or store at room temp? If refrigerated, should it be reheated in the microwave or oven?
You can store at room temp for a couple days. I’d reheat in the oven. To give that crispy top. Hope that helps!
The muffins look so good! I want to try making them but I don’t have muffin pan. Do you think it can be made in a large glass pan instead? If yes, any changes needed? Thanks!
You should be able to bake in a large pan. You may have to bake it for longer. Closer to an hour. Hope that helps!
This looks amazing and I really want to try the recipe except that I have an allergy to coconut milk. Can I substitute another milk? I know it will not have that coconut flavour but I’m so eager to try. Let me know please.
Hi Sherinna, maybe if you can find a milk that’s almost as thick as coconut milk? I haven’t played around with different milks so I’m not sure which would work best for this. I’ll definitely let you know if I do test it out with different milks.
Can you use a red bean filling instead… I do have sweet potatoes.. but wondered whether the red bean filling would work.
Red bean might work. But I haven’t tried it. Let me know how it turns out if you do.