Ube Cranberry Mochi Muffins (Printable Version)

Sweet ube and tart cranberries blend in soft, chewy muffins with a vibrant purple hue and mochi-like texture.

# What You’ll Need:

→ 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)

# Step-by-Step Guide:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large mixing bowl, whisk together sweet rice flour, granulated sugar, baking powder, and salt until thoroughly blended.
03 - In a separate bowl, whisk whole milk, eggs, melted butter, ube halaya, and vanilla extract until smooth and fully incorporated.
04 - Pour wet mixture into dry ingredients. Mix gently until just combined, avoiding overmixing.
05 - Fold dried cranberries into the batter, distributing evenly.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full. Sprinkle unsweetened coconut flakes on top if desired.
07 - Bake for 32 to 36 minutes, or until the muffins are set and tops spring back when gently pressed.
08 - Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

# Additional Tips::

01 -
  • Quick to assemble and bakes up in under an hour
  • Brings together familiar and adventurous flavors in one bite
  • Works beautifully for gluten-free diets so everyone feels included
  • Stays moist for days thanks to the mochi flour
02 -
  • Chewy gluten-free treat perfect for sharing at parties
  • Great make-ahead option for brunch or snacks
  • Remains moist and fresh for several days
03 -
  • Always use room temperature eggs and milk for a smooth batter and lighter crumb.
  • Do not overmix after combining wet and dry ingredients which keeps the muffins tender and bouncy.
  • Test with a toothpick at the thirty-two minute mark to avoid overbaking the best muffins are moist not dry.
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