25 mminn. .
1 1/2 c. ube halaya, divided 1/4 c. fresh milk
1/2 tsp. ube flavoring 1/4 c. oil
2 large eggs
1 c. honey
1/2 c. all-purpose cream 2 c. cake flour
1 tsp. baking powder 1/2 tsp. salt Butter, to serve FOR TOPPING (OPTIONAL): 1/2 c. brown sugar
1/2 c. desiccated coconut 1/3 c. cake flour
1/4 c. butter, cold, cut into small pieces
PREHEAT oven to 350˚F. Line a 12-cup muffin pan. MAKE ube swirl: Mix 1/2 c. ube halaya and milk together in a small bowl. Set aside.
MIX 1 c. ube halaya, flavoring, oil, eggs, honey, and cream in a large bowl. Sift flour and baking powder over wet ingredients. Add salt. Using a spatula, fold dry mixture into wet until just combined. Scoop mixture into prepared pans. Spoon a teaspoon of the ube swirl mixture on top. Using a toothpick, swirl into the batter.
MAKE topping: In a medium bowl, mix brown sugar, coconut, and flour. Using a fork, press butter into the sugar mixture until crumbly. Sprinkle muffins with topping.
BAKE muffins until a toothpick emerges cleanly from the pan, about 15 minutes. Remove from oven and place on a wire rack until cool enough to touch. Remove muffins from pan, and serve while warm with butter on the side. MAKES 12 MUFFINS.