I’ve been on a quest for the perfect calamansi muffins recipe since forever and I am thrilled to say, I finally found it!
I have tried and tested a handful of recipes in my long search. Some were given by friends or family, some I found online and some were my own experimentations. Every one of them presented high hopes yet at the end of each baking session, I was disappointed.
They were either too dry and crumbly or too dense and heavy. What they all shared in common, though, was they were all missing that punch of citrus flavor you’d expect from a good calamansi muffin.
Dismayed by my unsuccessful attempts, I was just about to give up the hunt when I chanced upon these lemon crumb muffins on Pinterest. The muffins 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, the calamansi muffins turned out like a dream!
The muffins delivered all the taste and texture I was looking for and more! They were soft and moist on the inside while the crumb topping provided a light crunch on the outside. They were fabulous as is but the generous drizzling of calamansi glaze definitely brought them over the top.
The recipe makes a dozen but can be easily doubled. These calamansi muffins keep well in the freezer for up to one month (store without the glaze) and you’d definitely want a huge batch on hand all the time.
They’re wonderful for breakfast or brunch but are just as awesome as an on-the-go snack. They’re sure to please kids and adults alike on your list.
If you’re looking for more baking projects this weekend, here are a few reader favorites:
Calamansi fruit is not always readily at the grocery store I frequent so I always like to stock up on Calamansi puree. (This is an affiliate link) Fresh is better, of course, but this bottled calamansi makes a great alternative when the fruit is not available. I use it on drinks, marinades, desserts or on just about anything that calls for calamasi juice.
- ¾ cup flour
- ½ cup sugar
- ⅛ teaspoon salt
- ¼ cup butter, melted
- 2 eggs
- 1 cup sugar
- ½ cup vegetable oil
- 1 tablespoon calamansi zest
- 2 tablespoons fresh calamansi juice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 2 cups flour
- 1 cup powdered sugar
- 3 tablespoons fresh calamansi juice
- 12-hole large muffin pan
- Preheat oven to 375 F. Line muffin pan with paper cups.
- In a bowl, combine topping ingredients: flour, sugar, salt, and butter. Stir together with a fork and set aside.
- 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 until combined. The batter will still be slightly lumpy.
- Using a scoop, fill muffin cups up to ¾ 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.
- In a bowl, combine ingredients for calamansi glaze: powdered sugar and calamansi juice. Stir well until smooth. Drizzle over muffins.