Calamansi Crumb Muffins

Ingredients

For the crumb topping:

• 3/8 cup (48 g) all-purpose flour
• 1/6 cup (35 g) white sugar
• 2 tbsp (30 ml) melted unsalted butter
• 1/8 tsp salt

For the muffins:

• 1 egg at room temperature
• ½ cup (100 g) white sugar
• ¼ cup (60 ml) canola or vegetable oil
• ½ cup (118 g) yogurt
• 1 tbsp (15 ml) freshly squeezed calamansi juice
• ½ tbsp calamansi zest
• 1 cup (130 g) all-purpose flour
• ¼ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

For the calamansi glaze:

• 3/8 cup powdered sugar
• 1 ½ tbsp (22 ml) freshly squeezed calamansi juice
• ½ tsp calamansi zest optional
• Pinch of salt to balance the sweetness

Instructions

1. Preheat oven to 375 F. Generously grease a muffin pan. Set aside. (Alternatively, you can use muffin liners.)

For the crumb topping:

1. In a bowl, add all ingredients for the crumb topping. Mix using your clean hands or fork until it crumbly.

For the muffins:

1. In a bowl, add eggs and beat until frothy.
2. Add sugar and oil, and beat again until creamy.
3. Add calamansi zest, calamansi juice and yogurt. Mix just until combined.
4. Sift the flour, baking soda, baking powder, and salt. Lightly mix the dry with the wet ingredients until combined. Do not overmix.
5. Fill the greased or lined muffin pan, 2/3 full. Add crumb topping on top of each batter.
6. Bake for 18-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
7. Let cool for 5 minutes in the pan before transferring to a cooling rack to cool completely.

For the calamansi glaze:

1. In a bowl, combine all ingredients for the glaze and mix.
2. Drizzle over muffins.

Recipe Notes

1. You can use muffin liners if you want, but I love the brown edges of the muffins.
2. If you don’t want to use calamansi zest, it’s fine.
3. Make sure to just fill each muffin hole, 2/3 full.