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

Total Time22

Course: Dessert, Merienda, Snacks

Cuisine: American, Asian, Filipino

Keyword: Filipino Calamansi Lemon Muffins Dessert

Servings: people

Calories: 1043kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Muffin tins
Paper cupcake or muffin liners
Electric mixer

Ingredients

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

Instructions

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.
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Nutrition