Calamansi Crumb Muffins
Calamansi flavored muffins with crumb topping and citrusy, sweet glaze - soft, moist and so delicious! This recipe makes about 14 muffins.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 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
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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:
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In a bowl, add eggs and beat until frothy.
-
Add sugar and oil, and beat again until creamy.
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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:
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In a bowl, combine all ingredients for the glaze and mix.
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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.