Calamansi Muffins

Calamansi is a small citrus fruit with a similar taste and acidity of a lime or lemon. This is available all year round in the Philippines. Just in case you cannot find fresh calamansi fruit in your area, there are frozen calamansi juice that you can use, or lemon juice is a fine substitute. This muffin is a perfect partner with a cup of tea or coffee. You can also drizzle some chocolate or caramel sauce over the muffin for added treat. 

There is a very popular tourist destination in the Philippines that made this calamansi muffin a well-loved dessert and snack or even as a breakfast. I am talking about Boracay Island. Boracay is a world class beach with pristine white sand and breath-taking seascape. It is the ultimate summer destination not only for Filipinos but to foreign nationalities as well. Boracay Island has a small restaurant located at Station 2 with the name Real Coffee and Tea and they are so popular with their calamansi muffins. The restaurant is packed with tourist. The calamansi muffins that they serve are always freshly baked. The aroma of the calamansi muffins when they are taken out of the oven is simply divine. 

Calamansi muffin is best eaten warm but can also be eaten after a day or two. I usually reheat mine at the microwave for about 30 seconds. The flavors of this muffin is just awesome. There is unique blend of tartness and sweetness in every bite, plus the muffins is so moist and a bit crumbly. 

Better visit Boracay Island to experience not only the warm Filipino hospitality but also the sweet and savory dishes in the island. It is better to come during the months of March, April and May. This is summertime in the Philippines. You could really feel the fine sand and bask in the sun during these months. 

Roll up your sleeves and start making this calamansi muffin recipe. Enjoy and share these treat with your family and friends. 

Here is the step-by-step process:

Make sure that all your ingredients are in room temperature. This ensures that your muffins will rise well and will have a moist and soft texture.

Cream the butter and sugar. Mix well until well blended. (And oh, I just myself a new hand mixer!)Mix the sugar and butter on medium speed. Then add in the eggs, beat well after each addition.

At this stage, you can now add the vanilla extract. 

Stir in the calamansi juice into the milk. Let this stand for about 5 minutes. The mixture will curdle, stir with a spoon.

Add in the sifted flour,baking powder and salt into the creamed butter and egg mixture. Blend well and slowly pour in the calamansi-milk mixture.

Blend well, but as I always say... Do not over mix! 

The batter should look like this. 

Bake them at a preheated oven and check after the specified time. Baking time also depends on your oven. But to be sure, use the toothpick test, if very few crumbs still stick to the toothpick then it is already done since carry-over baking will still cook your muffins.

Enjoy!