Calamansi flavored muffins with crumb topping and citrusy, sweet glaze – soft, moist and so delicious!
What is Calamansi? It is a citrus fruit also know as Calamondin and also the Philippine lime. Get to know Calamansi.
You may think that I am insane if I tell you that am not a huge fan of baked goods that are citrusy. Well, I love my Mom’s orange chiffon cake – ahhh so good! That’s another story – never made it still.
Anywaaaaay, as I was saying – I am not a huge fan of baked goods that are citrusy (except anything orange – orange cake, orange brownies… you name it). I was given few lemon-flavored treats before and I liked them, but I never reached the point of wanting to make them.
I was inspired by Lalaine to make these Calamansi Crumb Muffins. I was hesitant at first because I never tried it before, but I am glad I did.
The muffins were beyond perfection – the sweetness and the calamansi flavor is just in the right balance. The muffin itself is delicious, but who wouldn’t want a crumb topping and a citrusy sugar glaze?? I don’t know about you, but I don’t think it is a good idea to skip them.
I added calamansi zest to the sugar glaze as I really want the calamansi flavor to stand out in every bite! And don’t you just love that color in the glaze? But you can skip the zest – no big deal.
The muffins came out really soft and I loved the brown edges. I was a little disappointed at first when I found out I didn’t have muffin liners. In the end, I was thankful. 😀
Just so you know – this is an updated version of the one I made the first time.
I didn’t make much changes to the last version of the recipe. In this recipe, I added baking powder which made the muffins softer (compared to the version I made the first time). I cannot remember when the last time I made these, but oh my, I almost finished half the batch – they were absolutely amazing in my own opinion. Well, you gotta love your own, right?
Anyway, this time, I didn’t make the whole recipe because the calamansi I had was not enough so I had to cut the recipe in half. However, I shared two recipes below – one that makes 7 muffins and one that makes 14 muffins. You know, just to make things easier for everyone.
I also updated the photos but I kept some of the old photos from the old post. I also didn’t create a new post coz I don’t want to lose the lovely comments you can find below.
Notes:
- You can use muffin liners if you want, but I love the brown edges I get without the liners. Just in case you don’t want to use the liners, make sure to generously grease the muffin pan.
- If you don’t want to use calamansi zest, it’s fine.
- Make sure to just fill each muffin hole, 2/3 full.
In my side of the world, calamamasi is hard to find. I told myself, I will make a recipe video of these delicious muffins when I find calamansi. Lucky me, I found some.
And of course, I’ve shared a recipe video on our YouTube channel if you wanna see how I made them. Please don’t forget to like, share, comment and subscribe. Hope to see you there! 😉
I am sharing these muffins with my friends at Fiesta Friday #351. Thanks to Angie! Also, Laurena @ Life Diet Health is co-hosting this week so it’s gonna be fun!😍
I am also bringing these to Weekend Potluck #452 | Happiness is Homemade | #CookBlogShare Week 43 | What’s for Dinner? Sunday Link up #287 | Lou Lou Girls Fabulous Party #344 |
THIS IS THE RECIPE FOR 7 MUFFINS:
Calamansi Crumb Muffins
Calamansi flavored muffins with crumb topping and citrusy, sweet glaze – soft, moist and so delicious! This recipe makes about 7 muffins.
Ingredients
For the crumb topping:
- 3/8 cup (48 g) all-purpose flour
- 1/6 cup (35 g) white sugar
- 2 tbsp (30 ml) melted unsalted butter
- 1/8 tsp salt
For the muffins:
- 1 egg at room temperature
- ½ cup (100 g) white sugar
- ¼ cup (60 ml) canola or vegetable oil
- ½ cup (118 g) yogurt
- 1 tbsp (15 ml) freshly squeezed calamansi juice
- ½ tbsp calamansi zest
- 1 cup (130 g) all-purpose flour
- ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
For the calamansi glaze:
- 3/8 cup powdered sugar
- 1 ½ tbsp (22 ml) freshly squeezed calamansi juice
- ½ tsp calamansi zest optional
- Pinch of salt to balance the sweetness
Instructions
-
Preheat oven to 375 F. Generously grease a muffin pan. Set aside. (Alternatively, you can use muffin liners.)
For the crumb topping:
-
In a bowl, add all ingredients for the crumb topping. Mix using your clean hands or fork until it crumbly.
For the muffins:
-
In a bowl, add eggs and beat until frothy.
-
Add sugar and oil, and beat again until creamy.
-
Add calamansi zest, calamansi juice and yogurt. Mix just until combined.
-
Sift the flour, baking soda, baking powder, and salt. Lightly mix the dry with the wet ingredients until combined. Do not overmix.
-
Fill the greased or lined muffin pan, 2/3 full. Add crumb topping on top of each batter.
-
Bake for 18-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
-
Let cool for 5 minutes in the pan before transferring to a cooling rack to cool completely.
For the calamansi glaze:
-
In a bowl, combine all ingredients for the glaze and mix.
-
Drizzle over muffins.
Recipe Notes
- You can use muffin liners if you want, but I love the brown edges of the muffins.
- If you don’t want to use calamansi zest, it’s fine.
- Make sure to just fill each muffin hole, 2/3 full.
If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).
THIS IS THE RECIPE FOR 14 MUFFINS:
Calamansi Crumb Muffins
Calamansi flavored muffins with crumb topping and citrusy, sweet glaze – soft, moist and so delicious! This recipe makes about 14 muffins.
Ingredients
For the crumb topping:
- 3/4 cup (97 g) all-purpose flour
- 1/3 cup (70 g) white sugar
- 1/4 cup (60 ml) melted unsalted butter
- 1/4 tsp salt
For the muffins:
- 2 eggs at room temperature
- 1 cup (200 g) white sugar
- ½ cup (125 ml) canola or vegetable oil
- 1 cup (236 g) yogurt
- 2 tbsp (30 ml) freshly squeezed calamansi juice
- 1 tbsp calamansi zest
- 2 cups (260 g) all-purpose flour
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
For the calamansi glaze:
- 3/4 cup powdered sugar
- 3 tbsp (45 ml) freshly squeezed calamansi juice
- 1 tsp calamansi zest optional
- 1/8 tsp salt to balance the sweetness
Instructions
-
Preheat oven to 375 F. Generously grease 1 or 2 muffin pans. Set aside. (Alternatively, you can use muffin liners.)
For the crumb topping:
-
In a bowl, add all ingredients for the crumb topping. Mix using your clean hands or fork until it crumbly.
For the muffins:
-
In a bowl, add eggs and beat until frothy.
-
Add sugar and oil, and beat again until creamy.
-
Add calamansi zest, calamansi juice and yogurt. Mix just until combined.
-
Sift the flour, baking soda, baking powder, and salt. Mix the dry with the wet ingredients until combined. Do not overmix.
-
Fill the greased or lined muffin pan, 2/3 full. Add crumb topping on top of each batter.
-
Bake for 18-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
-
Let cool for 5 minutes in the pan before transferring to a cooling rack to cool completely.
For the calamansi glaze:
-
In a bowl, combine all ingredients for the glaze and mix.
-
Drizzle over muffins.
Recipe Notes
You can use muffin liners if you want, but I love the brown edges of the muffins.
If you don’t want to use calamansi zest, it’s fine.
Make sure to just fill each muffin hole, 2/3 full.
If you make this recipe, please send me a photo on my Instagram account (@thenotsocreativecook).
Thanks a bunch for spending your precious time with me!
