Calamansi Muffins

Bakery-style Calamansi Muffins with a tangy citrus glaze are super moist, tender, and bursting with calamansi flavor! They’re perfect for breakfast and brunch or as an on-the-go snack.

I’ve been on a quest for the perfect calamansi muffin recipe since forever and I am thrilled to say, I finally found it!

I tried and tested a handful of recipes in my search but I was mostly disappointed with the end results. They were either too dry and crumbly or too dense and heavy. What they all shared in common, though, was that they were missing that punch of citrus flavor I was looking for.

Dismayed by my unsuccessful attempts, I was just about to give up the hunt when I chanced upon a lemon crumb muffin recipe on Pinterest. The photo looked so amazing and the thought of the tart glaze dribbling down my chin had me so excited, I wasted no time gathering all the ingredients!

What if, I thought, I made the recipe into calamansi crumb muffins by replacing the lemon juice with calamansi? And folks, it worked like a charm! The muffins delivered all the taste and texture I was looking for and more.

They are soft and moist on the inside while the crumb topping provided a light crunch on the outside. They are fabulous as is but the generous drizzling of the citrus glaze definitely brings them over the top.

The recipe can be easily doubled which I suggest you do. You’d definitely want a huge batch of these calamansi muffins on hand all the time. They’re wonderful for breakfast or brunch as well as an on-the-go snack. Adults and kids alike won’t be able to get enough!

Plus, they’ll keep well in the fridge for up to 3 days or in the freezer for up to a month. Just store in an airtight container and bring to room temperature when craving hits.

Baking tips

• I don’t have access to calamondin fruit all the time so I like to stock up on calamansi puree to use on drinks, marinades, and baked goods.  Fresh is better, of course, but this bottled juice concentrate makes a great alternative when the fruit is not available.
• Use a spoon or spatula to incorporate the flour. Do not overmix the batter; it should be slightly lumpy.
• I haven’t personally tried it but a reader commented below that yogurt works well in place of sour cream.
• If storing the muffins in the freezer, skip the glaze and drizzle when ready to serve.

Looking for more baked treats? Try these chocolate cupcakes with mocha buttercream frosting for a tasty vegan treat, cheese cupcakes kids and adults alike will love, and
Filipino-stye coconut macaroons that are easy to make and so delicious!

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

4.64 from 22 votes

Calamansi Muffins

Bakery-style Calamansi Muffins with a tangy citrus glaze are super moist, tender, and bursting with calamansi flavor! They're perfect for breakfast and brunch or as an on-the-go snack.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Author: Lalaine Manalo

Course: Baked Goods

Print Pin It Email Recipe Text Recipe

12 Servings

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

US CustomaryMetric

Instructions

• Preheat oven to 375 F. Line a large 12-hole muffin pan with paper cups.

Crumb Topping

• In a bowl, combine crumb topping ingredients: flour, sugar, salt, and butter. Stir together with a fork and set aside.

Calamansi Muffins

• In a bowl, beat eggs using an electric mixer for about 1-2 minutes until thick and frothy. 
• Add sugar and oil and continue to beat for about 1 to 2 minutes or until creamy. 
• Add calamansi zest, juice, baking soda, and salt. Beat for about 1 minute. 
• Add sour cream and beat until combined.
• Add flour and using a spoon, stir just until combined. The batter will still be slightly lumpy.
• Using a scoop, fill muffin cups up to 3/4 full. Sprinkle the crumb topping mixture on top.
• Bake for about 18-20 minutes or until a toothpick inserted in the center of muffin comes out clean. Let cool for about 3 to 5 minutes and then transfer to a rack to completely cool.

Calamansi Glaze

• In a bowl, combine ingredients for calamansi glaze: powdered sugar and calamansi juice. Stir well until smooth.
• Drizzle over muffins.

Nutrition Information

Calories: 401kcal, Carbohydrates: 57g, Protein: 4g, Fat: 17g, Saturated Fat: 12g, Cholesterol: 47mg, Sodium: 272mg, Potassium: 71mg, Sugar: 35g, Vitamin A: 275IU, Vitamin C: 3.2mg, Calcium: 31mg, Iron: 1.5mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Did You Make This?Mention @KawalingPinoy and hashtag your photo with #KawalingPinoy

Share Save Recipe Saved! Rate It