I was missing the lemon loaf from Starbucks. It’s the one thing we usually get to have with our flat white with soy milk. I actually thought of making some lemon blueberry muffins first since I have made that before. My girls however insisted I make these instead when I gave them the option to chose between the two. Calamansi is known as Philippine lime or Calamondin. It has a somewhat sweet and tart flavor and is refreshingly fragrant.
This recipe was adapted from this website, the only changes I made was substituting the yogurt for the sour cream and decreasing the amount of sugar used for the glaze.
To make, prepare the crumb topping first by combining in a bowl 3/4 cup all purpose flour, 1/2 cup sugar, 1/8 tsp. salt and 1/2 cup melted butter. Pinch the mixture with your hands until crumbly.
In another bowl, beat 2 eggs with a handheld mixer or whisk until frothy. Then add 1 cup sugar and 1/2 cup vegetable oil, beat until smooth and creamy. Add 1 cup yogurt, 2 Tbsp. calamansi juice (I used the frozen packet ones since I don’t have the fresh fruit). Note: do not use calamansi concentrate used to make juice drinks since it’s loaded with sugar. If using fresh calamansi add a Tbsp of calamansi zest. Mix until well combined.
Then sift 2 cups all purpose flour, 1 tsp. baking soda and 1/2 tsp salt and add to your batter. Lightly mix everything together. Mixture will be lumpy and do not overmix to ensure a light and fluffy muffin.
Using a scoop, fill your lined muffin pan 3/4 full and generously sprinkle with your crumb topping. Bake for 18-20 minutes at a 375F preheated oven.
When done, drizzle with Calamansi glaze by combining 3/4 cup powdered sugar, 2 Tbsp. calamansi juice and a pinch of salt.