The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Bring a burst of color and creativity to your baking with these Vibrant Purple and Yellow Crumble Muffins. They’re not just muffins—they’re edible art. Featuring bold hues from natural ingredients like purple sweet potato and golden mango (or lemon), these muffins combine contrasting textures, eye-catching visuals, and rich, fruity flavor in every bite.
Perfect for brunch tables, festive gatherings, or anytime you want to impress with something that’s both delicious and Instagram-worthy. Soft on the inside with a messy, buttery crumble on top, these homemade pastries are a visual and culinary delight.
🕒 Recipe Time & Intensity Overview
| Stage | Time Required | Intensity |
|---|---|---|
| Preparation | 15 minutes | Easy |
| Baking | 20–25 minutes | Medium |
| Cooling/Serving | 10 minutes | Very Easy |
| Total Time | 45–50 minutes | Beginner-Friendly |
🍇 Ingredients (Makes 12 Muffins)
🔹 For the Muffin Batter:
- 1 cup purple sweet potato puree (or ube puree, cooked & mashed)
- ¾ cup mango puree (or lemon curd for a citrusy tang)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup brown sugar
- ¼ cup white sugar
- 2 large eggs
- ⅓ cup vegetable oil or melted butter
- ½ cup milk (or almond milk for dairy-free option)
- 1 tsp vanilla extract
- Optional: Zest of 1 lemon for brightness
🔹 For the Crumble Topping:
- ½ cup flour
- ⅓ cup brown sugar
- ¼ cup butter, cold and diced
- Pinch of salt
- Optional: Add a few drops of food-grade purple or yellow coloring for a fun crumble contrast
🛠️ Instructions
🔸 Step 1: Prepare the Crumble Topping
In a small bowl, combine flour, brown sugar, and salt. Add cold diced butter and rub between your fingers until the mixture resembles coarse crumbs. Chill in the fridge while you prepare the muffin batter.
🕒 Time: 5 minutes | Intensity: Easy
🔸 Step 2: Make the Muffin Batter
Preheat your oven to 350°F (175°C). Line a muffin tin with brown paper liners or grease it lightly.
In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
In another bowl, beat the eggs, sugars, oil, milk, vanilla extract, and lemon zest (if using). Gently fold in the purple sweet potato puree and mango puree until smooth and streaked with vibrant color.
Combine wet and dry ingredients just until incorporated. Don’t overmix—you want light and fluffy muffins.
🕒 Time: 10 minutes | Intensity: Easy to Medium
🔸 Step 3: Fill and Bake
Using a scoop, divide batter evenly among 12 muffin cups, filling each about ¾ full.
Sprinkle a generous layer of crumble topping on each muffin. For extra flair, alternate some muffins with more yellow crumble and others with more purple or leave them swirled.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden and textured.
🕒 Time: 25 minutes | Intensity: Medium
🔸 Step 4: Cool and Serve
Let the muffins cool in the tray for about 5 minutes, then transfer to a wire rack.
Serve warm or at room temperature. Enjoy the mess, the buttery crumble, and the soft vibrant center!
🕒 Time: 10 minutes | Intensity: Very Easy
📊 Nutrition Info (Per Muffin)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Total Fat | 9g |
| Saturated Fat | 3g |
| Carbohydrates | 30g |
| Sugars | 12g |
| Fiber | 2g |
| Protein | 4g |
| Sodium | 180mg |
Note: Nutrition may vary based on specific fruit and ingredients used.
🌈 Why You’ll Love This Recipe
- 🎨 Eye-catching color contrast – perfect for photos!
- 🍠 Natural ingredients like sweet potato and mango
- 🧈 Crispy crumble meets soft muffin texture
- 🧁 Customizable for lemon, ube, or fruit lovers
- 🎉 Great for brunch, baby showers, or colorful dessert trays
