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.
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 https://thenotsocreativecook.wordpress.com/2017/11/28/calamansi-crumb-muffins/
Take care always!😘
Thank you, Jhuls!
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. 🙂
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 🙂