Calamansi Muffins

The famous Calamansi Muffins made popular by a cafe in island resort Boracay has been in my list to bake all these years.

Thought it'd be a great idea to use up the last of my calamansi haul (for now) to bake into cup-size tart morsels. 

The recipe involves creaming the butter with sugar until light and fluffy which makes for a tender crumb. The liquid component uses freshly-squeezed calamansi juice with milk mixed in, which is almost like making buttermilk (soured milk) that gives the cake a light, soft mouthfeel. 

These really are more like cupcakes than muffins so couldn't resist an addition of icing like I did with the calamansi bundt cake I baked a few weeks ago. 

The calamansi flavor really shines through with every bite. I can't wait to bake again when I get ahold of more calamansi. 

Calamansi Muffins

recipe adapted from here
makes a dozen

120g (1/2 cup) freshly-squeezed calamansi juice

120g (1/2 cup) milk

180g (1 1/2 cups) all-purpose flour

5g (1 tsp) baking powder

2g (1/4 tsp) salt

112g (1/2 cup) butter, softened

200g (1 cup) granulated sugar

2 large eggs

for the glaze:

60g (1/2 cup) confectioners' sugar

15g (1 TBSP) freshly-squeezed calamansi juice

finely grated calamansi zest

Preheat oven to 350°F. Prepare baking tray by greasing or using paper liners; set aside.

Place calamansi juice and milk in a small bowl. Stir to combine and set aside. In another small bowl, whisk together the flour, baking powder and salt.

In a mixer, cream butter over medium-high speed, adding sugar a tablespoon at a time. Once all the sugar is added, keep mixing until it is light and fluffy, about 5 minutes.

Reduce speed to medium and add eggs one at a time, beating well after each addition and scraping bottom of bowl.

Reduce speed to low. Add flour mixture in 3 batches alternating with calamansi-milk mixture and beat until just combined.

Place batter into your prepared pan and bake until tester comes out clean, 18-22 minutes. Transfer in rack to cool for 10 minutes then take out from pan and let cool completely.

To make the glaze, stir together the juice and confectioners' sugar. Spread about a teaspoon over tops. Grate calamansi if desired and let glaze dry.

Happy baking!