Ube Cranberry Mochi Muffins

Soft chewy Ube Cranberry Mochi Muffins are my secret to jazzing up a midweek breakfast or making a snack table look like a party. This fusion bake blends the deep violet richness of Filipino ube with the bright tart kick of cranberries. Their bouncy texture and pop of color make them totally irresistible plus the batter comes together in minutes. Even people who claim not to like dessert find themselves sneaking seconds of these muffins.

The first time I made these my family devoured them warm from the oven they went so fast I had to promise a double batch the next time.

Ingredients

• Sweet rice flour mochiko: gives that signature chewiness look for a fine smooth texture when choosing your flour
• Granulated sugar: provides balanced sweetness use pure cane sugar for the cleanest taste
• Baking powder: ensures the light lift every muffin needs always check freshness for the best rise
• Salt: enhances the ube and cranberry flavors a fine sea salt disperses more evenly
• Whole milk: adds richness you can swap with coconut milk for a deeper tropical flavor
• Eggs: bind everything together and contribute to structure use large room temp eggs for the fluffiest crumb
• Unsalted butter: gives more depth in flavor opt for European-style if possible for richer taste
• Ube halaya or puree: brings color and gentle sweetness go for a vibrant purple and smooth consistency
• Vanilla extract: adds warmth and rounds out the flavors pure vanilla works best here
• Dried cranberries: add a tart edge and chew select soft unsweetened cranberries for better balance
• Unsweetened coconut flakes for topping: optional but brings extra texture and a gentle tropical aroma

Instructions

Preheat the Oven:

Make sure your oven is fully preheated to 350 degrees Fahrenheit or 175 degrees Celsius before you start this ensures an even bake and perfect rise. Line a twelve-cup muffin tin with liners or lightly grease each cavity with butter or oil so the muffins release easily.

Mix the Dry Ingredients:

In a large mixing bowl combine the sweet rice flour sugar baking powder and salt together using a whisk blend for at least one minute to evenly distribute the leavening and break up any lumps in the flour.

Combine Wet Ingredients:

In another bowl whisk the milk eggs cooled melted butter ube halaya and vanilla extract together keep whisking steadily until the mixture turns smooth and uniformly purple this step is crucial for even flavor.

Blend the Mixtures:

Pour the wet ingredients right into the bowl of dry ingredients use a spatula to gently fold the mixtures until just combined there should be no streaks of flour but stop mixing once the batter looks cohesive to prevent tough muffins.

Add the Cranberries:

Gently fold in the dried cranberries using a spatula distribute them throughout the batter with just a few turns so they stay suspended and do not sink during baking.

Fill the Muffin Cups:

Scoop the batter evenly into the prepared muffin tin filling each cup about three-quarters full use an ice cream scoop or two spoons for accuracy. If using coconut flakes sprinkle a pinch on top of each muffin for extra beauty and crunch.

Bake:

Place the muffin tin on the center rack and bake for between thirty-two and thirty-six minutes. The muffins are ready when their tops look set and spring back when gently pressed, and a toothpick comes out mostly clean with a few moist crumbs not wet batter.

Cool and Enjoy:

Let the muffins cool in the pan for ten minutes before transferring them to a wire rack to finish cooling this step keeps the bottoms from getting soggy. Allow them to cool completely to develop their chewy texture then serve and watch them disappear.

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My favorite part is always the first bite into the still-warm muffin when you get both tart cranberries and that creamy ube sweetness at once. These remind me of family brunches where everyone talks over each other and even the pickiest eaters end up grabbing for seconds or thirds.

Storage Tips

Let the muffins cool completely before storing to keep their springy texture. Use an airtight container to prevent them from drying out and store them at room temperature for up to two days or in the fridge for up to five days. For a warm snack microwave a muffin for ten seconds and let it cool slightly before eating.

Ingredient Substitutions

Coconut milk makes an easy swap for whole milk and amps up the tropical aroma. If you do not have ube halaya you can use pure ube puree and mix in a little more sugar. Try swapping out dried cranberries for chopped dried cherries or apricots if you want a different fruity tang.

Serving Suggestions

Serve these muffins with hot tea or a caramel-milk coffee for the coziest treat. They look lovely on a tiered dessert stand with fresh fruit or alongside traditional Filipino pastries for a fun fusion spread. I love packing one in a lunchbox or cutting in half and spreading with salted butter.

Cultural Context

Ube halaya is a beloved Filipino dessert made from purple yam prized for its vivid color and gentle caramelized flavor. Mochi muffins take the traditionally chewy Japanese rice cake and reimagine it as an easy-to-eat baked good. Pairing these two gives you a dessert that bridges cultures and always sparks conversation at the table.

Seasonal Adaptations

Fresh cranberries work during the winter season just chop them before adding so they distribute nicely. Try mixing orange zest into the batter during fall for a subtle citrus note. Topping with toasted coconut gives a summery twist and extra crunch.

Recipe Notes

Great for gluten-free diets as long as ingredients are certified GF. The batter comes together quickly making it possible to whip up a batch before guests arrive. Muffins taste even better on the second day as the flavors deepen.

Success Stories

One reader told me she makes double batches for her kids’ school snacks and the teachers always ask for the recipe. I have had friends request these for birthdays instead of cake and they travel surprisingly well for potlucks or road trips.

Freezer Meal Conversion

To freeze cool muffins completely and wrap each one in plastic or place in a freezer-safe container. They can be frozen for up to three months. To eat simply thaw at room temperature overnight or pop into a low oven for ten minutes.

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Bake up these muffins for your next breakfast spread and watch them disappear. Their vibrant color and chewy bite will have even non-dessert fans reaching for more.

Recipe FAQs

→ Can I use fresh cranberries instead of dried?

Yes, fresh or frozen cranberries can be substituted for dried. Chop larger berries for even distribution in the batter.

→ What type of flour creates the chewy texture?

Sweet rice flour, also known as mochiko, is used to achieve the signature chewy and soft mochi texture in these muffins.

→ Is it possible to make these dairy-free?

You can replace whole milk with coconut milk and use a plant-based butter alternative to reduce dairy content.

→ How do I enhance the ube flavor?

Add ½–1 teaspoon of ube extract to deepen both color and flavor for a more pronounced ube taste in the muffins.

→ How should I store mochi muffins?

Store in an airtight container at room temperature for up to two days or refrigerate for up to five days to maintain freshness.