Calamansi Coconut Muffins

I had thought about sitting out on this week's Muffin Monday since I have already made plans to bake two birthday cakes this week. But when Anuradha sent us the challenge to bake Citrus Coconut Muffins, I immediately thought calamansi (kalamansi) so I knew I couldn't refuse baking these.

The original recipe asked for zest from lemons and oranges and I used calamansi all the way. I'm sure any citrus of your choice would work here. No other flavorings were needed so the flavor and lovely scent of calamansi came through with each bite. Calamansi peels are also great candied, Ive done some here; their peels tastes just like the ones from kumquats - delicious!

This recipe is also put together in an unusual way where it ask to "rub in" the butter, the way a biscuit or scone is done. I had actually ran out of milk so my usual homemade yogurt came to the rescue, which gave them a tang that complemented the calamansi. Then thought while mixing the batter if I could've used coconut milk as well; something I will try when I bake these muffins again.

I decided to make 12 mini muffins and 6 regular-sized. The smaller ones were topped with unsweetened dessicated coconut and used large coconut flakes (like the ones I used for Pinipig, Coconut and Chocolate Granola Muffins) for the regular ones. Both muffin pans were placed in the oven at the same time. Fifteen minutes passed and the minis were ready but noticed the large coconut flakes were already toasted even though they still had 10 minutes of baking to go! A quick tent with foil saved them (but then, they were devoured by the family before I can take any pictures). I would imagine sweetened coconut will toast quicker due to the sugar so make sure to keep checking those muffin tops when you bake these.

Calamansi Coconut Muffins
makes 12 regular or 24 mini

150g (1 1/4 cup) white whole wheat flour
150g (1 1/4 cup) all-purpose flour
200g (1 cup) granulated sugar
90g (6 1/2 TBSP) butter, cut into 1/2-inch pieces, chilled
2 1/2 tsp baking powder
1/2 tsp salt
1 egg, lightly beaten
180g (3/4 cup) whole milk yogurt, room temperature
zest from 12 calamansi, finely grated (I used a microplane)
unsweetened dessicated coconut, for topping

Preheat oven to 385F degrees. Prepare muffin pan by either greasing or using liners.
In a large bowl, whisk together both flours, sugar, baking powder and salt. Add butter and work in with a pastry cutter.
In another bowl, combine eggs, yogurt and zest. Pour into the large bowl with the flour mixture. Mix until just combined.
Place in the prepared pans. Bake for 22-25 minutes (13-15 minutes for mini size) or until toothpick test is clear.
Remove and let cool slightly before taking out of pan. Serve warm.

My other calamansi recipes:
Calamansi Meltaway Cookies
Calamansi Curd on Coconut Meringues
Candied Calamansi Peels

 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.