Bakery-style Calamansi Muffins with a zesty citrus glaze are incredibly moist, tender, and flavorful to the max! They are ideal as a quick snack or for brunch and breakfast.
Calamansi Muffins
Since forever, I’ve been looking for the best calamansi muffin recipe, and I’m thrilled to say I’ve finally found it!
In my search, I tested a few recipes, but I was generally unimpressed with the outcomes. Either they were too dry and brittle or they were too heavy and dense. But they all lacked the citrus flavour punch I was seeking, which was something they had in common.
I was about to give up the search after being disheartened by my futile efforts when I stumbled across a recipe for lemon crumb muffins on Pinterest. I wasted no time in gathering all the ingredients because the picture was so amazing and I was so excited about the tart glaze running down my chin!
What if, I wondered, I swapped the lemon juice for calamansi juice and turned the recipe into calamansi crumb muffins? And, my friends, it was a total success! The muffins exceeded my expectations in terms of flavour and texture.
They have a light crunch on the outside and a soft, moist interior thanks to the crumb topping. Although they are excellent on their own, the generous drizzle of the citrus glaze elevates them to the next level.
You should easily double the recipe, which is what I advise. These calamansi muffins are something you should always have on hand in large quantities.
They’re great for breakfast or brunch, as well as an on-the-go snack. Adults and kids alike won’t be able to get enough!
Baking Tips
Since I don’t always have access to calamondin, I like to buy a lot of calamansi puree to add to beverages, marinades, and baked goods. Naturally, fresh fruit is preferable, but when that isn’t an option, this juice concentrate in a bottle is a great substitute.
The flour should be incorporated using a spoon or spatula. The batter shouldn’t be overly smooth; it should have some lumps.
If sour cream is not available, Greek yoghurt can be used in its place.
How to store
Calamansi muffins freeze beautifully for up to one month and keep for up to three days in the refrigerator.
Skip the glaze and drizzle when serving if you plan to freeze the muffins. You can either individually wrap them in plastic film or keep them in an airtight container.
Calamansi Muffins
Calamansi Muffins are perfect for breakfast, brunch, or on-the-go snacks. Super moist, tender, and drizzled with a tangy citrus glaze, they’re sure to be a favorite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
For the Crumb Topping
3/4 cup flour
1/2 cup sugar
1/8 teaspoon salt
1/4 cup butter, melted
For the Muffins
2 eggs
1 cup sugar
1/2 cup vegetable oil
1 tablespoon calamansi zest
2 tablespoons fresh calamansi juice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups flour
For the Calamansi Glaze
1 cup powdered sugar
3 tablespoons fresh calamansi juice
How to
DIRECTIONS FOR THE CAKE
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Preheat the oven to 180C or 160C fan-assisted
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Place muffin bases on the muffin pan.
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Sieve flour in a bowl then mixes in baking powder and salt. Set aside.
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In another bowl, combine milk and kalamansi juice (or lemon). Set aside.
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In a small bowl, lightly beat the eggs. Set aside.
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Using a mixer, cream the butter in a large bowl while slowly adding the sugar. Add the beaten eggs and continue to mix until it is smooth.
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Add the milk mixture and the flour mixture until well blended.
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Slowly add the freshly boiled water and mix well.
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Using a spoon, scoop the batter into the muffin pans until it is 3/4 full.
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Bake in the oven for 18 to 20 minutes or until a toothpick is clear.
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Cool the muffins on a wire rack for about 15 minutes before icing.
DIRECTIONS FOR THE BUTTERCREAM ICING
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Use a food processor to pulse the icing sugar to remove any lumps. Please make sure to cover to avoid icing dust going everywhere.
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Add the softened butter. Mix until fully incorporated, scraping the sides of the bowl as needed.
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Using the small opening at the top of the food processor and the motor running, gently pour the juice.
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Remove the blade and carefully scrape the mixture with the spatula.
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Generously cover each muffin with icing.
Enjoy with a cup of coffee or tea.
