Ingredientsall purpose flour - 1 and 1/2 cupsbaking powder - 1 teaspoonsalt - 1/4 teaspoonfresh calamansi juice - 1/4 cup, or use frozen concentrate (from Asian markets)whole milk - 1/4 cupbutter (unsalted) - 1/2 cup or 1 stick, softenedgranulated sugar - 1 cupeggs - 2 largelemon juice - 1/8 cup, for sprinkling on muffins after baking
Preheat oven to 350 F degrees. In a medium sized mixing bowl, combine the dry ingredients flour, baking powder and salt. Sift together by using a wire whisk and blending it around the bowl. Set aside.
In a small bowl, combine the calamansi or lemon juice and the milk. Mix and set aside.
Using a stand mixer, cream the butter and sugar till fluffy for about 2 minutes.
Add eggs one at a time, mixing well after each addition. Beat for 2 to 3 minutes.
Pour the calamansi-milk mixture.
Lastly, add the dry ingredients and blend the batter well by beating for 2 to 3 minutes till smooth. Do not overbeat the batter.
Line a cupcake or muffin pan with paper liners. Fill each cup with 3/4 of the calamansi batter. Divide equally to yield 12 pieces. Bake at 350 F for 20 to 22 minutes. Test if done by piercing the middle of one muffin with the tip of a small sharp knife. If tip comes clean, muffin is done.
Take out of the oven and cool on the counter for 2 to 3 minutes. Using a teaspoon, sprinkle a few drops lemon juice over the newly baked, still warm muffin for an additional citrusy flavor.
Remove the muffins from the cupcake pans. Cool on cake racks for 30-40 minutes.