Calamondin (Calamansi) Poppy Seed Muffins

Featured in the Honolulu Star-Advertiser on November 1, 2017.


Calamondin (Calamansi) Poppy Seed Muffins

  • 1/3 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • Pinch of baking soda
  • Pinch of salt
  • 1/4 cup unsalted butter, melted and cooled
  • 6 tablespoons non-fat plain yogurt
  • 1 egg
  • 2 tablespoons freshly squeezed calamansi juice
  • 1 tablespoon poppy seeds
  • Powdered sugar for dusting


  1. Heat oven to 400°F.
  2. Insert muffin pan with 9 medium size paper muffin cups.
  3. In a medium bowl, whisk together sugar, flour, baking powder, baking soda and salt.
  4. In another large bowl, whisk butter, yogurt, egg, vanilla and calamansi juice together until well blended.
  5. Pour flour mixture over wet ingredients and with the rubber spatula, gently but quickly stir to blend.
  6. Do not over mix.
  7. Stir in poppy seeds.
  8. Scoop batter into muffins cups.
  9. Bake for 18-20 minutes, or until tops are golden and a wooden stick inserted into the center of the muffin comes out clean.
  10. Transfer pan to a rack and cool for 5 minutes before carefully removing each muffin.
  11. Dust with powdered sugar.
  12. Store leftovers in an airtight container at room temperature or freeze.

Serves 9.

Approximate Nutrient Analysis per serving:
240 calories, 7 g fat, 4 g saturated fat, 40 mg cholesterol, 150 mg sodium, 4 g carbohydrate, 1 g fiber, 29 g sugar, 4 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.