I was craving the famous Filipino Calamansi Muffins. I longed for the crusty outer layer, yet moist and crumbly on the inside. I wanted it big, bold, buttery, and as fragrant as a freshly baked bun. I opened the freezer and a welcome whiff of ice cold wind blasted on my face that hot summer day. I found a full container of frozen calamansi concentrate. Then I checked my baking supplies. It was an “aha” moment! Everything was ready for a weekend of freshly baked muffins, in one of my favorite flavors – calamansi, the Filipino lime.
What is ‘calamansi’ ? (say “kah-lah-manh- see” ) Calamansi is the Filipino lime. I have loved it forever. and used it in different ways. In a previous post about Calamansi Chewies, I mentioned this about the Filipino calamansi :
Calamansi, the Philippine lime are small,green, round citrus fruits, measuring about quarter of an inch in diameter. They have the tart flavors of a mandarin orange, but are sour as much as they’re sweet.The calamansi also has a piercing sweet citrus scent. I grew up enjoying “calamansi” juice in the Philippines, freshly made by my parents for my school lunchbox.
They are as versatile as lemons and limes are. I’ve used calamansi for anything I want to make from appetizers, sides, entrees to desserts. This little citrus is packed with loads of Vitamin C, too. Here in the east coast, it is easier and less pricey for me to use the frozen “calamansi” concentrate, found in Asian markets.
It is spelled “kalamansi”, in the Tagalog language. “Calamansi is a spiny citrus tree that bear small spherical acidic fruit, used in seasoning food and for making a juice preparation like lemonade.” (As defined by the late Professor Doreen Gamboa Fernandez, in her Philipine food essay book “Tikim” ).
In the cookbook “Memories of Philippine Kitchens”, authors Amy Besa and Romy Dorotan defined “kalamansi as Philippine lime” (see page 232 of the book).
Even if it was the middle of summer, I still yearned to bake something light and limey. So I reached for my Manila cookbooks. Back in Manila, we always knew how to cope with the heat with quick easy recipes.
I searched for the Calamansi Muffins recipe I found in the cookbook “Bake Me A Cake”. This cookbook is gem of a find, which I found at a bookstore in Manila, when I visited family this year. To my delight and surprise, I found that my nieces Tina Besa and Maya Besa Roxas designed and edited the book, respectively. Have I mentioned how proud I am of the young creative talents in my family? That aside, I’ve also been in touch with the cookbook author, Ginny Roces de Guzman. Each time I bake a recipe from her delightful cookbook, I tell her how I love it. Yes, folks, Manila is a bustling city in Asia which has amazing culinary talents!
Back to these Calamansi Muffins. This was super duper easy to do. I just rounded up the usual ingredients for muffins. Then I made calamansi the base of its flavoring. It was buttery with sweet limey flavors and oh, so fragrant. Once you bake it, you will wonder why you never did this before!
Filipino Calamansi Muffins
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup softened unsalted butter softened butter
- 3/4 cup granulated sugar
- 3 whole large eggs
- 1/3 cup calamansi juice fresh or frozen concentrate found in Asian markets (or use lemon juice)
- 1/3 cup + 1 Tablespoon whole milk
- Preheat the oven to 350 F degrees. Line a muffin pan with cupcake liners.
- Sift the flour, baking soda and powder, and salt together in a separate bowl.
- In another bowl, beat the butter with an electric mixer until light and creamy. Gradually add the sugar. Then add the eggs, one at a time.
- In a cup, combine the calamansi juice and the milk. It will look curdled, but that’s okay. Set aside for a few minutes.
- With the mixer on low speed, add the dry ingredients to the bowl, alternately with the calamansi mixture. Mix well, but do not overbeat. Personally, I find that my muffins come out better if batter is slightly lumpy.
- Spoon the batter into the prepared muffin pan, about 2/3 full. Bake for 20 to 23 minutes in a preheated oven of 350 F degrees. Serve warm.
- Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website without my permission. If you want to republish this recipe or content on another website or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.