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
Servings: 12 Servings
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
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.
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