Save Soft, chewy muffins with a vibrant purple hue, blending sweet ube and tart cranberries for a unique fusion treat. Perfect for breakfast or as a snack.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
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The first time I baked these ube cranberry mochi muffins for my family, they were immediately fascinated by the striking purple color and the chewy-soft texture. It quickly became a weekend favorite for both breakfast and afternoon snacks.
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Ingredients
- Sweet rice flour (mochiko): 2 cups (250 g)
- Granulated sugar: 1 cup (200 g)
- Baking powder: 1 ½ tsp
- Salt: ¼ tsp
- Whole milk: 1 cup (240 ml)
- Eggs: 2 large
- Unsalted butter (melted and cooled): ½ cup (120 ml)
- Ube halaya or ube puree: 1 cup (220 g)
- Vanilla extract: 1 tsp
- Dried cranberries: ½ cup (60 g)
- Unsweetened coconut flakes (optional, for topping): 2 tbsp (16 g)
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Instructions
- Prepare muffin tin:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients:
- In a large bowl, whisk together sweet rice flour, sugar, baking powder, and salt.
- Mix wet ingredients:
- In another bowl, whisk milk, eggs, melted butter, ube halaya, and vanilla extract until smooth and well combined.
- Combine wet and dry mixtures:
- Pour the wet mixture into the dry ingredients. Mix until just combined. Do not overmix.
- Add cranberries:
- Fold in dried cranberries gently.
- Fill muffin cups:
- Divide batter evenly among muffin cups, filling each about ¾ full. Sprinkle coconut flakes on top if using.
- Bake:
- Bake for 32–36 minutes, or until muffins are set and tops spring back when gently pressed.
- Cool and serve:
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Save My kids love helping me sprinkle coconut flakes on top before baking, making the muffin-making a fun family affair. We often enjoy them still slightly warm from the oven.
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Required Tools
You will need a 12-cup muffin tin, mixing bowls, a whisk, measuring cups and spoons, and a wire rack for cooling.
Allergen Information
This recipe contains eggs, milk, and butter. If using coconut flakes, coconut is present. Ensure all ingredients are checked for allergens if needed.
Nutritional Information
Each muffin contains approximately 210 calories, 7 g total fat, 36 g carbohydrates, and 3 g protein.
Save 
These muffins keep well for days and make a vibrant addition to any brunch table. Enjoy the chewy bite and lively flavors with each bite.
Recipe FAQ
- → What ingredients create the purple color?
The vibrant hue comes from using ube halaya or ube puree, a purple yam popular in Filipino desserts.
- → Can I substitute the milk for a dairy-free option?
Yes, coconut milk can be used for added richness and to make the muffins dairy-free.
- → Are these muffins suitable for diets avoiding gluten?
Yes, sweet rice flour is naturally gluten-free; always check for certified gluten-free labeling.
- → What texture should I expect?
The muffins are chewy and soft, similar to mochi, with added bursts of tart cranberry flavor.
- → How do I store these muffins?
Store in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days.
- → Can I use fresh cranberries?
Fresh or frozen cranberries may be used; chop them if they're large for even distribution.
