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 time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 cup flour
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1/4 cup butter, melted
- 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
- 1 cup powdered sugar
- 3 tablespoons fresh calamansi juice
Instructions
- 1
Preheat oven to 375 F. Line a large 12-hole muffin pan with paper cups.
- 2
Crumb Topping
- 3
In a bowl, combine crumb topping ingredients: flour, sugar, salt, and butter. Stir together with a fork and set aside.
- 4
Calamansi Muffins
- 5
In a bowl, beat eggs using an electric mixer for about 1-2 minutes until thick and frothy.
- 6
Add sugar and oil and continue to beat for about 1 to 2 minutes or until creamy.
- 7
Add calamansi zest, juice, baking soda, and salt. Beat for about 1 minute.
- 8
Add sour cream and beat until combined.
- 9
Add flour and using a spoon, stir just until combined. The batter will still be slightly lumpy.
- 10
Using a scoop, fill muffin cups up to 3/4 full. Sprinkle the crumb topping mixture on top.
- 11
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.
- 12
Calamansi Glaze
- 13
In a bowl, combine ingredients for calamansi glaze: powdered sugar and calamansi juice. Stir well until smooth.
- 14
Drizzle over muffins.