These calamansi muffins are a delicious twist on classic muffins. The calamansi adds a unique citrusy flavor that is both sweet and tart. It's a perfect refreshing breakfast or afternoon snack.
Planning our trip to Boracay Island in Philippines, I kept hearing about these amazing calamansi muffins. They sounded like the perfect island treat – light, citrusy, and refreshing. Unfortunately, the trip flew by and I never got a chance to try one. But the idea stuck with me!
These muffins are my attempt to recreate that Boracay flavor at home. With a calamansi tree in my backyard, it seemed like the perfect recipe to experiment with aside from my classic calamansi juice.
I have a feeling these muffins will become a delicious reminder of our trip, and hopefully, a new favorite for you too!
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Why You'll Love This Recipe?
- Bright, Citrusy Flavor: The tangy, refreshing taste of calamansi gives these muffins a unique twist that’s both zesty and sweet.
- Perfectly Moist & Soft: These muffins have a tender crumb that stays moist, making them a delicious treat any time of day.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly and quick to whip up.
- Versatile Snack: Great for breakfast, dessert, or a midday treat. Pair with coffee or tea for a delightful pick-me-up.
- Uses Fresh Calamansi: If you have this citrus on hand (or a tree in your backyard!), this is a perfect way to enjoy it!
Ingredients
Muffins
- All-Purpose Flour: Provides the structure for the muffins, ensuring they have the right texture and crumb.
- Baking Powder: This helps the muffins rise, making them light and fluffy.
- Granulated Sugar: Adds sweetness and helps to create a tender crumb.
- Butter: Adds richness, moisture, and a delicious buttery flavor to the muffins.
- Eggs: Bind the ingredients together and add structure and moisture to the muffins.
- Vanilla: Adds a warm, sweet aroma and enhances the flavor of the muffins.
- Whole Milk: Provides moisture and a tender texture, contributing to the overall richness.
- Calamansi Juice: Key ingredient that gives the muffins their distinctive tangy and citrusy flavor.
- Sour Cream: Adds moisture and a slight tang, ensuring the muffins are tender and rich.
Glaze
- Powdered Sugar
- Calamansi Juice
Substitution and Addition
- Butter: Substitute with coconut oil or vegetable oil for a dairy-free option.
- Sour Cream: Greek yogurt works as a great alternative to sour cream, adding similar moisture and tang to the muffins.
- Calamansi Juice: If you can't find calamansi, substitute with a mix of lime and orange juice to mimic the bright and tangy flavor. Meyer lemons can also work as a good alternative.
- Granulated Sugar: Swap with honey or maple syrup for a natural sweetener, though it will slightly alter the texture and flavor.
- Vanilla: For an extra flavor boost, try almond extract or a splash of coconut extract to complement the citrus notes.
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How To Make Calamansi Muffins?
- Preheat your oven to 400°F (205°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the calamansi juice and whole milk.
- Add the dry ingredients and the wet ingredients . Mix until just combined, being careful not to overmix.
- Fill the prepared muffin cups ¾ full with batter.
- Bake for 5 minutes at 400°F (205°C). This initial high heat helps the muffins rise quickly for that perfect peak.
- After 5 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the muffins cool, prepare the glaze by whisking together the powdered sugar and calamansi juice until smooth. Adjust the amount of calamansi juice for your desired consistency – thicker for drizzling, thinner for a glaze that will soak into the muffins.
- Once the muffins are cool, drizzle or brush the glaze over the tops.
Variations
- Calamansi Coconut Muffins
Add shredded coconut to the batter for a tropical twist. The coconut pairs beautifully with the bright citrus flavor, giving the muffins an extra layer of texture and flavor. - Calamansi Cream Cheese Muffins
Swirl a dollop of cream cheese into the center of each muffin before baking for a rich, creamy contrast to the zest. - Calamansi Poppy Seed Muffins
For added crunch and a fun twist, stir in some poppy seeds. These muffins have a nice texture and a little extra flair. - Calamansi Almond Muffins
Fold in chopped almonds or top with sliced almonds before baking for a nutty crunch that complements the citrus.
What to Serve with This ☕
- Hot Tea or Coffee
The zesty flavor of calamansi pairs perfectly with a warm cup of tea or coffee, making it an ideal treat for breakfast or an afternoon snack. - Fresh Fruit
Serve these muffins alongside a fresh fruit salad or a bowl of mixed tropical fruits like mango, papaya, and pineapple for a refreshing, balanced snack. - Whipped Cream or Mascarpone
For a more indulgent option, pair the muffins with a dollop of lightly sweetened whipped cream or mascarpone. It adds a creamy, luxurious touch that balances the tartness. - Calamansi Juice
Double up on the citrus goodness by serving your muffins with a chilled glass of freshly squeezed juice. - Yogurt
A side of plain or lightly sweetened Greek yogurt pairs well with these muffins, adding a creamy element that complements the bright citrus flavors.
How to Store Leftover
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for 1 month. Just thaw in the fridge or at room temperature before enjoying.
Secret to Soaring Muffins
For the perfect muffin peak, preheat your oven to 400°F (205°C) for the initial 5 minutes of baking. This jumpstart creates a quick rise for those impressive domes!
What Can Be Done With Calamansi?
Calamansi, the little green citrus fruit with a big punch, has a variety of uses beyond these delicious muffins! Here's how you can enjoy its unique flavor in different ways:
- Beverages: Calamansi juice is a popular ingredient in refreshing drinks. You can use it for homemade lemonade alternatives, add it to sparkling water for a bubbly twist, or even mix it into cocktails for a citrusy kick.
- Savory Dishes: The tangy flavor of calamansi juice brightens up savory dishes as well like Chicken Bistek. Use it as a marinade for fish or chicken, add a splash to stir-fries or noodle soups for a flavor boost, or create a dipping sauce for chicken inasal, dumplings or spring rolls.
- Salad Dressings: Whip up a light and flavorful salad dressing by combining calamansi juice with olive oil, soy sauce, and a touch of honey.
- Condiment: For a tangy kick, use calamansi juice as a condiment on grilled meats, seafood, or fresh vegetables.
- Cleaning: The acidic properties of calamansi juice make it a natural cleaning agent. Dilute it with water and use it to wipe down surfaces or even tackle light stains.
Looking to explore more flavors? Give my matcha cupcakes or ube mufins a try for another unique twist, just like these Calamansi muffins!
Recipe FAQs
Make sure your baking powder is fresh and active. Double-check that you haven't overmixed the batter, which can deflate the muffins. And ensure you preheated your oven to the correct temperature.
Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done!
The consistency of the glaze is adjustable. For a thinner glaze that will soak into the muffins, add more calamansi juice a teaspoon at a time. For a thicker glaze for drizzling, add less juice.
It has a more complex flavor than lemon, with a tangy-sweet taste that's closer to a mix of lime and orange.
More Filipino Recipes
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📋 Recipe
Calamansi Muffin
Equipment
- 1 MIxing Bowl
- 1 Muffins Tiin
- 1 Muffin Liner
Ingredients
Muffin
- 2 cups All-Purpose Flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup granulated sugar
- ½ cup butter
- 2 whole eggs
- 2 teaspoon vanilla
- ¼ cup whole milk
- ¼ cup calamansi juice
- ¼ cup sour cream
Calamansi Glaze
- ¼ powdered sugar
- 1½-2½ tablespoon calamansi juice
Instructions
- Preheat your oven to 400°F (205°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the calamansi juice and whole milk.
- Add the dry ingredients and the wet ingredients . Mix until just combined, being careful not to overmix.
- Fill the prepared muffin cups ¾ full with batter.
- Bake for 5 minutes at 400°F (205°C). This initial high heat helps the muffins rise quickly for that perfect peak.
- After 5 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the muffins cool, prepare the glaze by whisking together the powdered sugar and calamansi juice until smooth. Adjust the amount of calamansi juice for your desired consistency – thicker for drizzling, thinner for a glaze that will soak into the muffins.
- Once the muffins are cool, drizzle or brush the glaze over the tops.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
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