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 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, 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 yummy goodies 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.
Tips on How to Make Calamansi Crumb Muffins
- 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 make it when serving.
More Baked Goods Recipes
Calamansi Muffins
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
Instructions
- Preheat oven to 375 F. Line a large 12-hole muffin pan with paper cups.
- In a bowl, combine crumb 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 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.
- In a bowl, combine ingredients for calamansi glaze: powdered sugar and calamansi juice. Stir well until smooth. Drizzle over muffins.
Nutrition
Hi. I really want to try this recipe but here in the Bahamas we only have lime. Can I substitute? Thank you. By the way, I have tried the belly lechon and it was amazing! Trust me I have tried a lot of recipes before I found yours and it’s just simply the best..just what we had been looking for. We hit the jackpot!! Thanks again.
Thank you so much, I am glad you enjoyed the pork belly recipe.
I haven’t tried lime in this recipe. Since I based it on a lemon crumb muffin recipe, I suggest substituting lemon if you don’t have access to calamansi.
Hi Lalaine,
Will lime be okay with this recipie? 😬
I haven’t tried this with lime but since I also swap lemon with calamansi, other citrus fruits like lime would work. There might be a change in flavor as calamansi taste a little different.
Hi lalaine…
What kind flour po ang gamit?
All-purpose flour 🙂
Hello po. Can I use mayonnaise instead of sour cream?thanks
Hello Medy,
Unfortunately, I haven’t tried making this with mayonnaise so I can’t guarantee results. One reader who tried the recipe used yogurt as a substitute and it worked.
Hi! I can’t Wait to try this recipe! I do not have calamansi readikt available, what can I use to replace calamansi zest? Will lime zest work? Thanks!
Yes, lime zest should work 🙂
Hi Lalaine, thanks for the recipe.
Can I leave out the sour cream? or is this an important part of the recipe? thank you
The sour cream helps with the texture of the muffins to make them moist and tender, kind of like buttermilk.
Hi😃 I tried baking macaroons and cheese cupcakes from your recipe. They are GREAT!!!! Easy to follow instructions and I don’t need to adjust any of the ingredients (apart from adding a little more cheese😊, I want it cheesier). Thanks so much. Looking forward to more easy and yummy recipes😃👍🏻❤️❤️.
Thank you, Rosie! I am glad you’re enjoying the recipes here. The macaroons and cheese cupcakes are my personal favorites 🙂
Hello, Lalaine! I’ve made and super masarap!! Thank you so much for sharing your amazing recipes. Btw, I shared my version sa blog ko
Take care always!😘
Thank you, Jhuls!
Hi Ms lalaine, just want to ask if can i replace yogurt with buttermilk? Thank you 😉
The recipe calls for sour cream. I haven’t tried this with buttermilk and I am not sure of the amounts to use. 🙁
Thanks for the super easy instructions, Lalaine! This is my second time to bake muffins and it is perfect! Soft and fluffy and smells really good! My adjustments: I did use lemons, substituted sour cream with greek yogurt (since this is a spur-of-the-moment baking spree and I don’t have sour cream on hand) and added 1/4 teaspoon of vanilla. My yield is 15 muffins. The drizzle lends a nice touch and taste to these delectable treats. Dacal a salamat again!
Awww, thank you so much! I really appreciate your feedback, Susan, and your regular visits to Kawaling Pinoy. Greek yogurt is indeed a good substitute for sour cream and healthier, too! Dacal murin salamat. 🙂
Hi Lalaine,
I would love to get a copy of your cookbook.
Here is my address:
Tess Lopez
987 Pleasant Drive
New Milford, New Jersey 07646
Do you mind providing me your email address? My free e-cookbook is a pdf and I can email it to you 🙂
Lovely! Sounds like a great recipe we can make to use up our calamondins. Thanks for sharing.
Thank you. I visited your blog and I am so envious of your calamansi tree!
Hello po, miss Lalaine! I’m lucky to come across your site 😊 it is from this where I got the recipe for macaroons (my nephew calls them maliliit na cupcakes 😊) mmmmm…yummy.
I’m planning to try another recipe (calamansi muffins) but I would like to clarify something. Baking soda po ba talaga ang gagamitin o baking powder? Thank you po 😊
Yes, baking soda ang gagamitin. It will work with the acids of the calamansi to leaven the muffins 🙂