Wednesday, August 9, 2017

ube, purple yam: muffin or baked cake doughnut

This is the 3rd time i made ube (purple yam/purple sweet potato) muffins. the first and 2nd time was too dense and the color was both grayish-lavender in color.

Long story short, i made it right this time. scroll down for the recipe. NOTE: print button is on the upper, right hand side of this post.

Makes 12 cupcake size or 6 jumbo muffins.


Streusel topping (optional): (recipe by: Sarabeth's Bakery; Sarabeth Levine)

6 Tbsp. flour
1 Tbsp. sugar
1 Tbsp. brown sugar
1/8 tsp. ground cinnamon
2 1/2 Tbsp. butter, melted
1/4 tsp. vanilla


Mix with fingers or fork in a small bowl; set aside.

Ube Muffin:

1 T baking powder
1/4 t salt
2 cups cake flour
3/4 c sugar
2 eggs
3/4 c coconut oil (or any neutral cooking oil) or melted butter
1 t ube extract (optional)
1 t vanilla extract (if NOT using ube extract)
1 t purple gel food color (optional)
1 cup mashed purple yam/ube


Preheat oven to 400° F. Brush muffin or cupckae pan with oil and sprinkle with flour; remove excess  flour by tapping it off. Or use a muffin/cupcake cups instead.

Combine flour, salt, baking powder in a large bowl; set aside

In another bowl whisk eggs, sugar, melted butter or oil, vanilla extract (or ube extract) and gel food color (if using).

Transfer wet ingredients to the dry ingredients and stir. Fold in mashed ube/purple yam until well incorporated. Set aside to rest for 20 minutes.

Fill muffin cups almost to the brim with batter. Top with streusel.

Bake for 15 minutes at 400° F. Reduce heat to 375° F and continue baking for 15-20 more minutes or until a bamboo barbecue stick/toothpick inserted to the bottom of a muffin comes out clean.