Calamansi Muffins with Citrus Glaze
Soft, moist calamansi muffins with bright citrus flavor and a simple glaze. Sweet-tart, tender crumb, and easy enough for weekday baking.
Servings: 12 muffins
Calories: 216kcal
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 cup 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.2 cups All-Purpose Flour, 2 teaspoon baking powder, 1 teaspoon 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.¾ cup granulated sugar, ½ cup butter, 2 whole eggs, 2 teaspoon vanilla
- Add the calamansi juice, sour cream and whole milk.¼ cup whole milk, ¼ cup calamansi juice, ¼ cup sour cream
- 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.¼ cup powdered sugar, 1½-2½ tablespoon calamansi juice
- Once the muffins are cool, drizzle or brush the glaze over the tops.
Notes
- 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!
- Don’t overmix or you’ll get tougher muffins. Lumpy batter is normal.
- If using Calamansi juice concentrate- dilute per label to make ⅓ cup juice (or start with a little concentrate + water and taste).
- No calamansi? Use 2 tablespoons lime juice + 2 tablespoons orange juice (then add more to reach ⅓ cup).
- Storage: airtight container 2 days room temp, 5 days fridge, or freeze 1 month.
Nutrition
Calories: 216kcal | Carbohydrates: 31.3g | Protein: 4.1g | Fat: 5.8g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 3295mg | Potassium: 1759mg | Fiber: 0.8g | Sugar: 10.7g | Iron: 2mg
