Preheat oven and prepare muffin tin - Preheat your oven to 375°F and line a 12-cup muffin tin with liners or grease with cooking spray. -

Mix the dry ingredients - In a large mixing bowl, whisk together the flour, baking powder, and salt until combined. -

Mix the wet ingredients - In a medium mixing bowl, whisk together the melted butter, sugar, and eggs until smooth. Add the milk and Ube spread and whisk until combined. -

Combine wet and dry ingredients - Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the shredded coconut. - Be careful not to overmix the batter, as this can lead to tough muffins. A few lumps are okay.

Prepare streusel topping - In a small mixing bowl, whisk together the flour, shredded coconut, and brown sugar. Add the melted butter and stir until crumbly. -

Fill muffin tin with batter - Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the streusel topping on top of each muffin. - You can use an ice cream scoop or a spoon to help you fill the muffin cups evenly. The streusel topping will look like it's overflowing, but it's okay - it will settle during baking.

Bake the muffins - Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely. - Be sure to check the muffins around the 20 minute mark to make sure they don't overbake and dry out.

Serve and enjoy! - Serve the muffins warm or at room temperature and enjoy the delicious Ube and coconut flavor.