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Calamansi-Lemon Muffins

These buttery, moist, citrus-flavored Calamansi-Lemon Muffins are made with calamansi, the Filipino lime and lemon juice. They are quick and easy to bake. Once done, the muffins are soft, luscious, buttery and citrusy-sweet all at once. This is an Asian in America blog post recipe by Elizabeth Ann Quirino
Cook Time22 mins
Total Time22 mins
Course: Dessert, Merienda, Snacks
Cuisine: American, Asian, Filipino
Keyword: Filipino Calamansi Lemon Muffins Dessert
Servings: 4 people
Calories: 1043kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Muffin tins
  • Paper cupcake or muffin liners
  • Electric mixer


  • 11/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup calamansi juice fresh or use frozen concentrate (from Asian markets)
  • 1/4 cup whole milk
  • 1/2 cup (1 stick) unsalted butter, softened at room temperature
  • 1 cup granulated sugar
  • 2 whole large eggs
  • 1/8 cup lemon juice for sprinkling on muffins after baking


  • Preheat oven to 350 F degrees. In a medium sized mixing bowl, combine the dry ingredients : flour, baking powder and salt. Sift together by using a wire whisk and blending it around the bowl. Set aside.
  • In a small bowl, combine the calamansi or lemon juice and the milk. Mix and set aside.
  • Using a stand mixer, cream the butter and sugar till fluffy for about 2 minutes.
  • Add eggs one at a time, mixing well after each addition. Beat for 2 to 3 minutes.
  • Pour the calamansi-milk mixture.
  • Lastly, add the dry ingredients and blend the batter well by beating for 2 to 3 minutes till smooth. Do not overbeat the batter.
  • Line a cupcake or muffin pan with paper liners. Fill each cup with 3/4 of the calamansi batter. Divide equally to yield 12 pieces. Bake at 350 F for 20 to 22 minutes. Test if done by piercing the middle of one muffin with the tip of a small sharp knife. If tip comes clean, muffin is done.
  • Take out of the oven and cool on the counter for 2 to 3 minutes. Using a teaspoon, sprinkle a few drops  lemon juice over the newly baked, still warm muffin for an additional citrusy flavor.
  • Remove the muffins from the cupcake pans. Cool on cake racks for 30-40 minutes.
  • Cook's comments: Just in time for the NYC Bake Sale, I received a box of goodies from friends at Kerrygold USA. Inside was my favorite Kerrygold Butter (unsalted), so it's what I used for this recipe. Disclosure: I was not paid to mention Kerrygold, but I use their products often because the butter and cheese are made from dairy of grass-fed cows. Try to use premium butter like this one for this recipe and the results will be superb.
  • Hello, Friends! All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your website, videos, TV programs, cookbooks, media content  without my permission. If you want to republish this recipe, please 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]


Serving: 1g | Calories: 1043kcal | Carbohydrates: 183g | Protein: 19g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 65mg | Sodium: 160mg | Potassium: 305mg | Fiber: 5g | Sugar: 51g | Vitamin A: 765IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 8.1mg