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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
4.62 from 21 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. Thelma Paris says

    April 27, 2019 at 2:03 am

    I will try your Calamansi Muffin recipe. I will let you know the results.Thanks for sharing your recipe

    Reply
    • Lalaine Manalo says

      July 20, 2019 at 4:36 am

      How was it, Thelma! Hope it turned out great.

      Reply
  2. estrella gopez says

    April 04, 2019 at 12:05 am

    Please clarify what kind of flour should be used for this recipe...cake, all purpose or bread flour?
    Thank you.

    Reply
    • Lalaine Manalo says

      January 30, 2020 at 7:35 pm

      It's all-purpose flour 🙂

      Reply
  3. Emy Banks says

    February 03, 2019 at 3:32 am

    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.

    Reply
    • Lalaine says

      February 10, 2019 at 12:29 pm

      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.

      Reply
  4. Nicole says

    November 08, 2018 at 4:04 pm

    Hi Lalaine,

    Will lime be okay with this recipie? 😬

    Reply
    • Lalaine says

      February 10, 2019 at 12:28 pm

      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.

      Reply
  5. Chot says

    October 16, 2018 at 5:23 am

    Hi lalaine...
    What kind flour po ang gamit?

    Reply
    • Lalaine says

      February 10, 2019 at 12:25 pm

      All-purpose flour 🙂

      Reply
  6. Medy says

    September 10, 2018 at 10:34 pm

    Hello po. Can I use mayonnaise instead of sour cream?thanks

    Reply
    • Lalaine says

      February 10, 2019 at 12:25 pm

      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.

      Reply
  7. Cecilia says

    September 10, 2018 at 7:23 am

    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!

    Reply
    • Lalaine says

      February 10, 2019 at 12:25 pm

      Yes, lime zest should work 🙂

      Reply
  8. Penny Lane says

    July 20, 2018 at 6:34 am

    Hi Lalaine, thanks for the recipe.
    Can I leave out the sour cream? or is this an important part of the recipe? thank you

    Reply
    • Lalaine says

      July 22, 2018 at 12:34 am

      The sour cream helps with the texture of the muffins to make them moist and tender, kind of like buttermilk.

      Reply
  9. Rosie Meceda says

    March 05, 2018 at 1:08 am

    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😃👍🏻❤️❤️.

    Reply
    • Lalaine says

      March 05, 2018 at 9:47 pm

      Thank you, Rosie! I am glad you're enjoying the recipes here. The macaroons and cheese cupcakes are my personal favorites 🙂

      Reply
  10. Jhuls | The Not So Creative Cook says

    November 28, 2017 at 7:30 am

    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!😘

    Reply
    • Lalaine says

      November 29, 2017 at 11:41 am

      Thank you, Jhuls!

      Reply
  11. Shanne Arancillo says

    September 30, 2017 at 2:58 am

    Hi Ms lalaine, just want to ask if can i replace yogurt with buttermilk? Thank you 😉

    Reply
    • Lalaine says

      February 10, 2019 at 12:31 pm

      The recipe calls for sour cream. I haven't tried this with buttermilk and I am not sure of the amounts to use. 🙁

      Reply
  12. Suzanne says

    July 18, 2017 at 12:19 am

    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!

    Reply
    • Lalaine says

      July 18, 2017 at 11:18 pm

      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. 🙂

      Reply
    • Mari says

      October 01, 2019 at 5:13 am

      How do you zest a calamansi? Parang it’s hard.. because it’s so small

      Reply
  13. Tess Lopez says

    May 16, 2017 at 5:29 am

    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

    Reply
    • Lalaine says

      February 10, 2019 at 12:30 pm

      Do you mind providing me your email address? My free e-cookbook is a pdf and I can email it to you 🙂

      Reply
      • Dianne Puzon says

        February 14, 2019 at 6:57 pm

        If I am eligible to have the free cookbook, I'd love to! Thank you Ms. Lalaine! My Aunt in the US requested for kalamansi cupcakes and this is the most promising recipe I saw, gotta try it soon! 😋

        Reply
        • Lalaine Manalo says

          July 22, 2019 at 4:29 am

          Hi Dianne! The free cookbook is delivery automatically via email once you subscribe to our feed. Thank you.

          Reply
  14. Margot says

    April 12, 2017 at 2:46 am

    Lovely! Sounds like a great recipe we can make to use up our calamondins. Thanks for sharing.

    Reply
    • Lalaine says

      April 12, 2017 at 2:24 pm

      Thank you. I visited your blog and I am so envious of your calamansi tree!

      Reply
  15. Aiza says

    November 05, 2016 at 8:03 am

    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 😊

    Reply
    • Lalaine says

      April 17, 2018 at 12:44 pm

      Yes, baking soda ang gagamitin. It will work with the acids of the calamansi to leaven the muffins 🙂

      Reply
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