Calamansi Crumb Muffins
Calamansi flavored muffins with crumb topping and citrusy, sweet glaze - soft, moist and so delicious! This recipe makes about 7 muffins.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 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.