Calamansi Muffins
Calamansi Muffins are perfect for breakfast, brunch, or as on-the-go snack. Super moist, tender, and drizzled with a tangy citrus glaze, they're sure to be a favorite!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Baked Goods
Cuisine: Filipino
Servings: 12 Servings
Calories: 401kcal
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
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.
Do not overmix the batter as this can toughen and create tunnels and holes in the muffins. Use a spoon or spatula to incorporate the flour and stir just until the dry ingredients are moistened. The final batter should be thick, lumpy, and floury.