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.
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 was mostly disappointed with the results. They were either too dry and crumbly or too dense and heavy. What they all shared in common, though, wasย 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!ย The muffins delivered all the taste and texture I was looking for and more.
They are soft and moist inside, while the crumb topping provides a light crunch on the outside. They are fabulous as is, but the generous drizzling of the citrus glaze brings them over the top.
The recipe can be easily doubled, which I suggest you do. You'd want a huge batch of these calamansi muffins on hand all the time.
They're great for breakfast or brunch, as well as an on-the-go snack. Adults and kids alike won't be able to get enough!
Ingredient notes
- I don't have access to calamondin all the time, so I like to stock up on calamansi puree to use on drinks, marinades, and baked goods.ย Fresh is better, of course, but this bottled juice concentrate makes a great alternative when the fruit is not available.
- You can substitute Greek yogurt for the sour cream if unavailable.
Quick tip
Do not overmix the batter as this can toughen and create tunnels and holes in the muffins. Use a spoon or spatula to incorporate the flour and stir just until the dry ingredients are moistened.ย The final batter should be thick, lumpy, and floury.
How to store
- Calamansi muffins keep well in the fridge for up to 3 days and are perfectly freezable for up to 1 month.
- If storing the muffins in the freezer, skip the glaze and drizzle when ready to serve. Store them in an airtight container or wrap them individually in plastic film.
More baked treats
Ingredients
For the Crumb Topping
- ยพ cup flour
- ยฝ cup sugar
- โ teaspoon salt
- ยผ cup butter, melted
For the Muffins
- 2 eggs
- 1 cup sugar
- ยฝ cup vegetable oil
- 1 tablespoon calamansi zest
- 2 tablespoons fresh calamansi juice
- 1 teaspoon baking soda
- ยฝ teaspoon salt
- 1 cup sour cream
- 2 cups flour
For the Calamansi Glaze
- 1 cup powdered sugar
- 3 tablespoons fresh calamansi juice
Instructions
- Preheat oven to 375 F. Line a large 12-hole muffin pan with paper cups.
Crumb Topping
- In a bowl, combine crumb topping ingredients: flour, sugar, salt, and butter. Stir together with a fork and set aside.
Calamansi Muffins
- 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 ยพ 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.
Calamansi Glaze
- In a bowl, combine ingredients for calamansi glaze: powdered sugar and calamansi juice. Stir well until smooth.
- Drizzle over muffins.
Notes
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Thelma Paris says
I will try your Calamansi Muffin recipe. I will let you know the results.Thanks for sharing your recipe
Lalaine Manalo says
How was it, Thelma! Hope it turned out great.
estrella gopez says
Please clarify what kind of flour should be used for this recipe...cake, all purpose or bread flour?
Thank you.
Lalaine Manalo says
It's all-purpose flour ๐
Emy Banks says
Hi. I really want to try this recipe but here in the Bahamas we only have lime. Can I substitute? Thank you. By the way, I have tried the belly lechon and it was amazing! Trust me I have tried a lot of recipes before I found yours and it's just simply the best..just what we had been looking for. We hit the jackpot!! Thanks again.
Lalaine says
Thank you so much, I am glad you enjoyed the pork belly recipe.
I haven't tried lime in this recipe. Since I based it on a lemon crumb muffin recipe, I suggest substituting lemon if you don't have access to calamansi.
Nicole says
Hi Lalaine,
Will lime be okay with this recipie? ๐ฌ
Lalaine says
I haven't tried this with lime but since I also swap lemon with calamansi, other citrus fruits like lime would work. There might be a change in flavor as calamansi taste a little different.
Chot says
Hi lalaine...
What kind flour po ang gamit?
Lalaine says
All-purpose flour ๐
Medy says
Hello po. Can I use mayonnaise instead of sour cream?thanks
Lalaine says
Hello Medy,
Unfortunately, I haven't tried making this with mayonnaise so I can't guarantee results. One reader who tried the recipe used yogurt as a substitute and it worked.
Cecilia says
Hi! I canโt Wait to try this recipe! I do not have calamansi readikt available, what can I use to replace calamansi zest? Will lime zest work? Thanks!
Lalaine says
Yes, lime zest should work ๐
Penny Lane says
Hi Lalaine, thanks for the recipe.
Can I leave out the sour cream? or is this an important part of the recipe? thank you
Lalaine says
The sour cream helps with the texture of the muffins to make them moist and tender, kind of like buttermilk.
Rosie Meceda says
Hi๐ I tried baking macaroons and cheese cupcakes from your recipe. They are GREAT!!!! Easy to follow instructions and I don't need to adjust any of the ingredients (apart from adding a little more cheese๐, I want it cheesier). Thanks so much. Looking forward to more easy and yummy recipes๐๐๐ปโค๏ธโค๏ธ.
Lalaine says
Thank you, Rosie! I am glad you're enjoying the recipes here. The macaroons and cheese cupcakes are my personal favorites ๐
Jhuls | The Not So Creative Cook says
Hello, Lalaine! Iโve made and super masarap!! Thank you so much for sharing your amazing recipes. Btw, I shared my version sa blog ko
Take care always!๐
Lalaine says
Thank you, Jhuls!
Shanne Arancillo says
Hi Ms lalaine, just want to ask if can i replace yogurt with buttermilk? Thank you ๐
Lalaine says
The recipe calls for sour cream. I haven't tried this with buttermilk and I am not sure of the amounts to use. ๐
Suzanne says
Thanks for the super easy instructions, Lalaine! This is my second time to bake muffins and it is perfect! Soft and fluffy and smells really good! My adjustments: I did use lemons, substituted sour cream with greek yogurt (since this is a spur-of-the-moment baking spree and I don't have sour cream on hand) and added 1/4 teaspoon of vanilla. My yield is 15 muffins. The drizzle lends a nice touch and taste to these delectable treats. Dacal a salamat again!
Lalaine says
Awww, thank you so much! I really appreciate your feedback, Susan, and your regular visits to Kawaling Pinoy. Greek yogurt is indeed a good substitute for sour cream and healthier, too! Dacal murin salamat. ๐
Mari says
How do you zest a calamansi? Parang itโs hard.. because itโs so small
Tess Lopez says
Hi Lalaine,
I would love to get a copy of your cookbook.
Here is my address:
Tess Lopez
987 Pleasant Drive
New Milford, New Jersey 07646
Lalaine says
Do you mind providing me your email address? My free e-cookbook is a pdf and I can email it to you ๐
Dianne Puzon says
If I am eligible to have the free cookbook, I'd love to! Thank you Ms. Lalaine! My Aunt in the US requested for kalamansi cupcakes and this is the most promising recipe I saw, gotta try it soon! ๐
Lalaine Manalo says
Hi Dianne! The free cookbook is delivery automatically via email once you subscribe to our feed. Thank you.
Joy says
Hi Lalaine, can you please share your e cookbook? Also, can I add more calamansi, the 2 tbsp seems so little for that entire batch.
Margot says
Lovely! Sounds like a great recipe we can make to use up our calamondins. Thanks for sharing.
Lalaine says
Thank you. I visited your blog and I am so envious of your calamansi tree!
Aiza says
Hello po, miss Lalaine! I'm lucky to come across your site ๐ it is from this where I got the recipe for macaroons (my nephew calls them maliliit na cupcakes ๐) mmmmm...yummy.
I'm planning to try another recipe (calamansi muffins) but I would like to clarify something. Baking soda po ba talaga ang gagamitin o baking powder? Thank you po ๐
Lalaine says
Yes, baking soda ang gagamitin. It will work with the acids of the calamansi to leaven the muffins ๐