Filipino food blogs don't seem to get enough of calamansi muffins because I keep reading about them. I tried to bake following the recipes available on several websites but I was not happy with the cakes. The dry-ish muffins lacked flavor and they were too sweet for my taste. I also didn't like that it's almost like chiffon cake. There's nothing wrong with soft fluffy cakes but I prefer moist and dense muffins.
makes 12 muffins
4 tablespoons calamansi juice (more if you prefer more tartness)
1 cup whole milk or buttermilk
1½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine sea salt
½ cup room temperature unsalted butter
6 tablespoons sugar
2 large eggs
lightly sweetened whipped heavy cream
- Preheat oven to 350°F.
- Line muffin pan cups with paper liners.
- Mix together calamansi juice and milk; set aside.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a standing mixer, beat butter and sugar until light in consistency and color, about 3 minutes. Add eggs one at a time, beating well after each addition.
- On low speed, add flour mixture alternately with milk mixture into the butter mixture. Increase speed to medium-low and continue beating until well combined. Do not overbeat.
- Divide batter into prepared cups and bake for 20 minutes. Cool in pan on a wire rack for 2 minutes. Remove cupcakes from pan; cool completely. Garnish, if desired.
*****************************************Calamansi is a variety of citrus from the Philippines. The tiny sour fruits have a distinct flavor which is great for both savory and sweet stuff. The tropical trees grow on the ground in California and Florida. Here in Virginia I can only plant it in a large container and bring it indoors during the winter.