Calamansi Muffins

Spread the love by whipping up batches of these sweet and tart muffins!

Makes 12

Prep Time 20 minutes

Baking Time 18 to 25 minutes

1/3 cup fresh calamansi juice

1 cup water

1 cup vegetable oil

2 medium eggs

4 cups cake flour

2 tablespoons non-dairy creamer (we used Coffeemate) or milk powder

1 1/2 tablespoons baking powder

1 cup white sugar

1 teaspoon salt

 

For the calamansi streusel:

1/4 cup all-purpose flour

2 tablespoons white sugar

1 tablespoon cold butter

2 tablespoons grated calamansi zest

 

1 Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners.

2 Whisk together calamansi juice, water, vegetable oil, and eggs in a bowl; set aside.

3 In another bowl, sift together flour, creamer, and baking powder. Add sugar and salt.

4 Slowly pour the wet ingredients into the dry mixture; mix until combined. Make sure not to overmix.

5 Pour batter into prepared liners until about 3/4 full; set aside.

6 Make the calamansi streusel: Combine all ingredients in a bowl and mix until crumbly. Sprinkle streusel on top of muffins.

7 Bake for 18 to 25 minutes or until tops are golden. Let cool before serving.

Tip:

No time to bake? Make a calamansi muffin kit instead! Put together the measured ingredients in packs, print out a copy of the recipe, and wrap everything together in a pretty box.

Calamansi Muffins

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