Filipino Calamansi Muffins

Calamansi, the Filipino lime is the basic flavor in this muffin. After you mix the muffin batter, add a good amount of calamansi juice concentrate. The limey, yet sweet tart-like flavors, and zesty citrus aroma unique to the calamansi makes this a very light, refreshing summer muffin. This recipe was inspired by the Philippine cookbook "Bake Me A Cake" by Ginny Roces de Guzman. The recipe makes 12 large muffins.

Course: Breakfast, Brunch, Dessert, Merienda, Snack

Cuisine: American, Asian, Filipino

Keyword: Filipino Calamansi Muffin Dessert

Servings: people

Calories: 331kcal

Ingredients

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

Instructions

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.
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Nutrition