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Ube White Chocolate Macadamia Nut Muffins (Naturally Purple + Packed with Goodness)

Name: Ube White Chocolate Macadamia Nut Muffins
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Ingredients: 2 cups all purpose flour, can sub Caputo g/f Flour 1:1 as needed; 1 ½ tsp baking powder; ½ tsp baking soda; ¼ tsp vanilla baking salt, can sub standard sea salt as needed; ¼ tsp cream of tartar; 2 eggs, room temperature; ½ cup sugar; ¾ cup Maizly corn milk; ½ cup avocado oil; 3 tbsp Ube SuperFood Powder, can sub standard ube powder; 2 tsp vanilla paste; ½ tsp Ube Flavoring; ½ - ¾ cup white chocolate chips; ½ - ¾ cup macadamia nuts, roughly chopped; 1 cup white chocolate chips; 1-2 tsp coconut oil; 6-8 tbsp macadamia nuts, roughly chopped

ByMichelle August 5, 2026August 11, 2026

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Ube continues to have a place in my heart and these new ube white chocolate and macadamia nut muffins are no exception! Everyone that got to sample my tester muffins while I worked on the recipe were immediately smitten with them. The notes of vanilla, which are a subtle and natural flavor of ube, pair so well with the buttery macadamia nuts and white chocolate flavors. Purple food tho, when Mother Nature serves it up this beautiful – is there anything more striking then this muffin?

What Is Ube and Why Is Everyone So Obsessed?

If you are new around here, welcome! Ube (pronounced OO-beh) is a purple yam native to the Philippines and has been a beloved ingredient in Filipino cuisine for generations. It can show up in traditional cakes and ice cream to jams and warm drinks. Over the last few years though, ube has absolutely taken the broader food world by storm since it’s also a superfood all it’s own.

Beyond the obvious wow factor of my Ube White Chocolate Macadamia Nut Muffins being stunning, ube brings a uniquely warm, subtly sweet flavor to everything it touches. Think vanilla meets a hint of pistachio meets coconut. It’s, earthy and downright lovely. That natural vanilla note is exactly what makes it pair so beautifully with the white chocolate and buttery macadamia nuts in this recipe.

Ube as a Superfood: The Good Stuff

I love that ube is not just a pretty face! This purple yam comes loaded with some really wonderful benefits worth knowing about:

Rich in antioxidants: That deep purple color comes from Anthocyanins, and is where the deep purple comes from. It’s the same antioxidant that you find in blueberries and purple cabbage. Which can help in reducing inflammation and supporting heart health. Basically, the more vibrant the purple, the better!

Loaded with vitamins and minerals: Ube is a solid source of Vitamin C, potassium, and Vitamin B6. Real food that loves you back, yes please!

Naturally blood sugar friendly: Ube has a lower glycemic index, compared to regular white potatoes, so it digests more slowly and does not cause the same rapid blood sugar spikes. A baked good you can feel good about? Absolutely.

Gut-loving fiber: Ube contains resistant starch that feeds the good bacteria in your gut. And who doesn’t appreciate a muffin that supports your microbiome?

When I developed my Homemade Ube Superfood Powder, I made sure it held onto all of those gorgeous benefits. I use it in just about everything ube-related I make around here, and these muffins are no exception. You are going to love them!

What Makes These Ube Muffins So Special

I am using Maizly corn milk as the dairy element in this recipe and it continues to outperform any other dairy-free milk I have baked with in a very long time. The original Maizly (there is also a tasty chocolate variety!) also boasts added fiber, so that is absolutely a win in my book!

Since I’m using my Ube Superfood Powder, there is a collagen boost in the mix as well, thanks to the Further Food Vanilla Collagen I have incorporated into the powder blend. Collagen, fiber and serious deliciousness all baked up in a stunning, naturally purple muffin. Seriously, what is not to love?

A Gluten-Free Swap That Actually Works

If you need to make this a gluten-free muffin (I see you, my gluten-free friends!) I have been absolutely loving Caputo gluten-free flour in so many of my bakes over the last few years. It swaps in 1:1 without any adjustments and you would truly never know the difference. Nobody gets left out at this table.

A Note on Ube Flavoring

A quick note on ube flavoring: I use it in this recipe and it does add a lovely boost of color and a more pronounced ube flavor. That said, I want to be upfront that ube flavoring is not a natural product. It contains artificial red and blue colorings, which some people have sensitivities or reactions to. If that is a concern for you, simply leave it out! My Ube Superfood Powder carries plenty of gorgeous natural color and real ube flavor on its own and your muffins will still be absolutely stunning.

Tips for That Perfect Bakery-Style Ube Muffin Top

That gorgeous domed muffin top is not by accident! A few things make all the difference:

Let the batter rest. I rest my batter for 20 minutes before scooping. This allows the flour to fully hydrate and all the flavors to really get to know each other. Do not skip this step!

Start hot. Bake at 425° degrees for the first 4 minutes, then drop the temperature to 350° degrees for the rest of the bake. That initial high heat is what creates that beautiful, bakery-style rise and dome. No need to open the oven door when you drop the temp, just turn that dial and let it work its magic.

The White Chocolate Drizzle: Optional but Highly Encouraged

You can absolutely leave these Ube White Chocolate Macadamia Nut Muffins as-is and they are gorgeous and delicious on their own. But if you want to take them to the next level, the white chocolate drizzle and macadamia nut topping is seriously a show stopper! The visual contrast of that creamy white drizzle against the deep purple muffin is truly stunning. I am a total sucker for a beautiful bake and these absolutely deliver.

The key to melting white chocolate is patience and low, slow heat. I do mine in the microwave in 10-12 second bursts, stirring between each round. White chocolate goes from perfectly melted to scorched very quickly, so resist the urge to crank up the time.

Ube White Chocolate Macadamia Nut Muffins

Recipe by Michelle

0.0 from 0 votes

Course: BreakfastDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

bakery style, lofty top ube muffins

Ingredients

2 cups all purpose flour, can sub Caputo g/f Flour 1:1 as needed
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp vanilla baking salt, can sub standard sea salt as needed
¼ tsp cream of tartar
2 eggs, room temperature
½ cup sugar
¾ cup Maizly corn milk
½ cup avocado oil
3 tbsp Ube SuperFood Powder, can sub standard ube powder
2 tsp vanilla paste
½ tsp Ube Flavoring
½ – ¾ cup white chocolate chips
½ – ¾ cup macadamia nuts, roughly chopped
optional drizzle/granish
1 cup white chocolate chips
1-2 tsp coconut oil
6-8 tbsp macadamia nuts, roughly chopped

Directions

In a medium sized bowl, add the flour, baking powder, baking soda, vanilla salt and cream of tartar. Whisk to combine and set aside.
In a larger mixing bowl, add the eggs and sugar and whisk to fully combine and until slightly thicker and lighter in color. Pour in the corn milk, avocado oil, ube superfood powder, vanilla paste and ube flavoring, whisk well and fully combine.
Add the dry ingredients to the wet and stir to combine well, using a rubber spatula to ensure you’re getting all of the wet ingredients mixed up from the bottom of the bowl. Toss in the chips and nuts and stir to combine.
Let the batter rest for 20 minutes, lightly covered as needed. While the batter rests, preheat your oven to 425° and prepare a muffin tin lining with parchment liners.
Once batter has rested, scoop or spoon batter into the prepared pan. You should get 10 standard or 8 large muffins.
Place muffins in the oven and bake at 425° for ONLY 5 minutes, then reduce oven to 375° (no need to open the oven door) and bake for an additional 12-13 minutes or until the centers spring back lightly when pressed.
Once muffins are done, remove from the oven and let them set in the tins for 4 minutes, then remove and place on a cooking rack to cool completely.
If you’re going to add the drizzle, add the white chocolate and coconut oil to a microwave safe bowl and blitz in 10-12 sec intervals until warmed and melty, stirring after each interval. Melting white chocolate slowly is optimal as it will go from melted to burnt quickly.
Once white chocolate is smooth, drizzle on cooled muffin tops and sprinkle chopped nuts on top before it sets up. Allow the drizzle to fully set up then enjoy!

Notes

These do freeze well, simply place them on a baking sheet in the freezer and allow them to freeze individually then once frozen, place them in a freezer safe bag before placing back in the freezer. When ready to enjoy, remove muffin(s) and allow to come to room temperature and enjoy. If you warm them up in the microwave, keep in mind the white chocolate drizzle may melt and run off before the muffin gets warm.

More Ube Recipes You Are Going to Love

If you are as obsessed with ube as I am (and I have a feeling you might be after making these!), here are a few more of my favorites to keep the ube love going strong: