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 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.
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.
- 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.
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!
For the Crumb Topping
- 1/4cupbutter, melted
For the Muffins
- 1/2cupvegetable oil
- 1tablespooncalamansi zest
- 2tablespoonsfresh calamansi juice
- 1teaspoonbaking soda
- 1cupsour cream
For the Calamansi Glaze
- 1cuppowdered sugar
- 3tablespoonsfresh 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.