Calamansi Muffins

Bakery-style Calamansi Muffins with a tangy citrus glaze are super moist, tender, and bursting with calamansi flavor! They’re perfect for breakfast and brunch or as an on-the-go snack.

Calamansi Muffins

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 calamansi muffins 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.

Baking tips

  • 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.

Leave a Reply