Directions

• Step 1
  Preheat oven to 425°F. Prepare a muffin pan with paper liners or nonstick cooking spray.
• Step 2
  In a small bowl, combine ¼ cup flour, sugar, coconut and 2 tablespoons melted butter. Set aside.
• Step 3
  In a large bowl, combine remaining 1¾ cups flour, baking soda, baking powder and salt. Set aside.
• Step 4
  In a large bowl with an electric hand mixer, beat remaining ½ cup butter until creamy. Add brown sugar and beat on high speed for about 2 minutes. Beat in eggs, sour cream and ube extract.
• Step 5
  Fold in dry ingredients and mix until just combined. Add milk and stir until combined.
• Step 6
  Spoon batter into muffin pan about ⅓ full, then top with 1 tablespoon ube halaya. Spread about 1 teaspoon batter over ube halaya.
• Step 7
  Sprinkle coconut topping over muffins. Bake for 5 minutes. Keep muffins in the oven and reduce oven to 350°F. Bake for an additional 15-20 minutes, until a toothpick inserted in the center comes out clean (ube halaya might remain on toothpick which is ok).
• Step 8
  Allow muffins to cool in pan about 5 minutes, then remove from pan and cool completely.
• Step 9
  Serve.