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Home » Recipe Index » Bread and Baked Goods » Calamansi Muffins

Calamansi Muffins

Published: Jan 30, 2020 · Modified: Jun 13, 2020 by Lalaine Manalo · This post may contain affiliate links

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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.

Calamansi Muffins on a white parchment paper
Calamansi Muffins

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.

ingredients for calamansi muffins

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.

half of a citrus crumb muffin on a parchment paper

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.

making calamansi crumb muffin batter in a blue mixing bowl

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.

placing muffin batter in muffin tins with crumbs

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.

drizzling citrus glaze on calamansi muffins

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!

drizzling citrus glaze on calamansi muffins
Print Recipe Leave a Comment
4.6 from 20 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 Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Baked Goods
Cuisine: Filipino
Servings: 12 Servings
Calories: 401kcal
Author: Lalaine Manalo

Ingredients

For the Crumb Topping

  • ¾ cup flour
  • ½ cup sugar
  • ⅛ teaspoon salt
  • ¼ cup butter, melted

For the Muffins

  • 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

For the Calamansi Glaze

  • 1 cup powdered sugar
  • 3 tablespoons fresh calamansi juice
US Customary - Metric

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 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.

Calamansi Glaze

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

Nutrition

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
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. Brenda Galza says

    May 13, 2020 at 9:56 pm

    Hi Lalaine,
    i chanced upon your website while surfing looking for kutsinta recipe which I have yet to try. i saw your calamansi muffins recipe and my question is, could I substitute lemons? I live in California and lemons are almost year round here.
    Thank you, brenda

    Reply
    • Lalaine Manalo says

      May 13, 2020 at 10:36 pm

      Yes, you can use lemons. I actually based this calamansi muffin recipe on a lemon crumb muffin recipe I saw on Pinterest 🙂

      Reply
  2. Jessi says

    April 29, 2020 at 4:26 pm

    5 stars
    Tried this recipe out today. Loved it! Thanks so much for sharing 🙂

    Reply
    • Lalaine Manalo says

      May 10, 2020 at 8:44 am

      Thanks for the 5-stars! I am glad you enjoyed them 🙂

      Reply
  3. Delia C. Hernandez says

    April 15, 2020 at 10:31 pm

    Thanks for this recipe. Am excited to try it. Can I substitute sour cream with an ordinary nestle cream?

    Reply
  4. Lelet says

    April 13, 2020 at 6:01 am

    Can I use butter in place of the mild tasting oil?

    Reply
  5. Catherine says

    April 12, 2020 at 8:17 pm

    5 stars
    I made this for my son's birthday and it was great! Thank you so much for sharing your awesome recipes!❤️

    Reply
    • Lalaine Manalo says

      April 15, 2020 at 11:22 pm

      Thanks for the 5-stars! I am glad they were a hit!

      Reply
  6. Pat says

    March 20, 2020 at 8:55 am

    Instead of muffins, can I put all the batter into a cake tin instead to make one big cake? 🙂

    Reply
    • Lalaine Manalo says

      March 21, 2020 at 3:15 pm

      I haven't personally tried it but I'm sure it would work. Just adjust the bake time 🙂

      Reply
  7. Aloysius Ochiamu says

    February 23, 2020 at 11:50 pm

    This tangy taste makes this an awesome meal for breakfast before hitting the road for work.

    Thanks for the update Lalaine.

    Reply
    • Lalaine Manalo says

      March 21, 2020 at 3:15 pm

      You're welcome! Hope you enjoy the recipe!

      Reply
  8. Sher Alvarez says

    September 19, 2019 at 10:36 pm

    5 stars
    This recipe is perfect!

    Reply
    • Lalaine Manalo says

      January 30, 2020 at 7:35 pm

      Thank you! I am glad you liked the recipe 🙂

      Reply
  9. Edelyn Romero says

    July 21, 2019 at 11:57 pm

    Goodpm po. Ung butter sa crumb topping po e unsalted, tama po ba? Thank you 😊

    Reply
    • Lalaine Manalo says

      July 22, 2019 at 3:24 am

      That's correct, Edelyn!

      Reply
      • Edelyn Romero says

        July 22, 2019 at 10:50 pm

        Thank you so much po. I will try it today 😊

        Reply
        • Lalaine Manalo says

          July 23, 2019 at 3:34 am

          Alright, Edelyn. Let us know how it goes 🙂

          Reply
        • Mia says

          February 16, 2020 at 7:04 am

          Hi. Can I use valencia oranges too?

          Reply
          • Lalaine Manalo says

            February 23, 2020 at 3:24 pm

            Yes, orange juice should be ok 🙂

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Welcome to Kawaling Pinoy where you'll find hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More…

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