The kalamansi muffins from Real Coffee in Boracay were definitely the inspiration. But the spectacular kalamansi marmalade that I made last weekend (it gets better as it ages) was definitely the catalyst for attempting to make a kalamansi muffin I could eat often and blog about on Marketmanila. I searched the internet and my cookbooks for recipes and the best I could find were variations of a cupcake with lots of lemon juice. I read over 6 different recipes, did two trial batches and have settled on this recipe which I find produces a relatively dense, nicely flavored and delicious kalamansi muffin. The addition of kalamansi marmalade makes this special for me, but you can also make them plain. Using a rich buttercream and powdered sugar icing would do this recipe well, but I didnâ€™t bother. These cupcakes (what the heck is the difference between a cupcake and a muffin?) are terrific with a cup of hot Earl Grey Tea and this recipe is destined to become a house favorite.
This recipe makes approximately 20-22 smallish cupcakes (2 and Â¼ inch diameter at the mouth of your cupcake pan) or roughly 16-18 medium sized cupcakes (2 and Â¾ inch diameter at the mouth of your cupcake pan). You will need: 1 pound of sweet (unsalted) butter, 1 and Â½ cups white sugar, 4 large eggs (I prefer organic for more yellowish yolks), 3 cups flour, 1 teaspoon baking powder (fresh, not dead), a pinch of salt, 7-8 tablespoons of freshly squeezed kalamansi juice, a small container of plain yoghurt (about 200 grams worth, just under a cup) and 6-8 tablespoons of kalamansi marmalade (optional, preferably homemade). In a mixer, cream the butter until fluffy. Add the sugar and mix some more. Add the eggs, one at a time, until just incorporated. In a separate bowl, mix the flour, baking powder and salt together. Next, add the kalamansi juice to the butter mixture, then half of the flour mixture, half of the yogurt, the remaining half of the flour mixture and the remaining yogurt and blend until just mixed. Remove from the mixer and fold in the kalamansi marmalade and spoon into your cupcake liners and bake at 350 degrees for roughly 20-24 minutes until just done.
Adjust the amount of fresh kalamansi juice to your taste. I like the recipe with about 7 tablespoons of kalamansi juice which gives it a nice kick but it isnâ€™t overpowering. Then the addition of the kalamansi marmalade gives another layer of sweetness, bitterness and flavor. If you don’t have kalamansi marmalade, you can make these plain. I suspect these cupcakes can take up to 9-10 tablespoons of kalamansi juice if you like them tart, just reduce the yogurt a bit to compensate for all the extra liquid. This is not a light fluffy cupcake. It is dense and a bit solid, but quite moist. A small one is enough to quell a sweet craving. Total cost of the plain muffins? About PHP10 each which I thought were a great bargain. With the marmalade and personal effort factored in, they cost a maximum of PHP15 each. Wrapped up and sent over to friends/neighbors, they got pretty good reviews. I loved them. Serve with some icing if you have a sweet tooth. Serve with a teaspoon of marmalade on top to showcase the rind. Serve warmed or toasted and with butter and more marmalade on the side for breakfast… YUM!