Calamansi Muffins
Calamansi muffins that are soft and fluffy with the freshness of calamansi flavor. It’s so good on its own that you won’t need any glaze to enjoy it! Simplicity at its finest!
These calamansi muffins from Boracay have piqued my interest since word have spread on how good it is. I personally haven’t tried them but to my friends who did, they have different opinions. My friend Sarah, who’s a great baker, said that they’re a bit dense for her liking and suggested I make them lighter. Claire, who visited Boracay several time said that it too sour for her taste. With these information I want to share to you my personal take on these muffins. Kaching!
Why this recipe works?
Calamansi or Philippine lime is abundant locally. If you live abroad, you can buy them packed-frozen at Asian stores.
It brings muffins to a new level with its tangy and fresh citrus flavor.
It’s so easy to make with straight forward steps that even beginners in baking can bake them with little to no effort.
You can either use a stand mixer, hand mixer or our ever dependable wire whisk to make the batter.
Tips for best results
Do not over-beat ingredients if you don’t want to end up with hard/tough muffins. Once the batter is fully incorporated, stop mixing.
Ingredients needs to be in room temperature.
This recipe aims for a subtle calamansi flavor. If you want more sourness in your muffins, add 1/2 cup of calamansi juice instead of 1/4 cup that is suggested in this recipe.
The secret ingredient is always LOVE
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Calamansi Muffins
Ingredients
- ¼ cup calamansi juice (10 to 12 pieces calamansi)
- ¼ cup + 2 tbsp milk
- 2 cups cake flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla sugar (optional)
- ½ cup butter
- ¾ cup granulated sugar
- 2 eggs
Instructions
- Preheat oven at 180°C or 356 °F and prepare muffin tray by greasing it with butter. Set aside.
- Slice 10 to 12 pieces of calamansi to extract ¼ cup of its juice. Squeeze in a bowl. Pour calamansi juice into the milk and set aside.
- In a mixing bowl, sift cake flour, baking powder, salt and vanilla sugar. Set aside.
- In another bowl, add butter and sugar. Beat until creamed. Add eggs one at a time and beat until well incorporated.
- Add flour mixture or dry ingredients and beat until no traces of flour left.
- Pour calamansi and milk mixture and beat for a last time until batter forms. NOTE: Do not over-beat.
- Pour batter into prepared muffin tray and bake in pre heated oven for 20 – 25 minutes at 180°C or 356 °F or until inserted toothpick comes out clean.
- Remove muffins from oven and let them cool down before removing from the tray. Serve and enjoy. Bon appetit!
