Calamansi Muffins with Cereal Polvoron Topping
These Calamansi Muffins are supper buttery, light and quick to make. The cereal Polvoron topping gives it a nice crunch.
Servings: 12 Muffins
Equipment
- Cupcake / Muffin Tin
- 12 Cupcake Liners
Ingredients
- 1 ½ Cup Flour
- 1 Cup Muscovado Sugar
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ⅓ Cup Sour Cream
- 2 Eggs at Room Temperature
- ½ Cup (1 stick) of Butter Melted
- 2 Tablespoons Calamansi Juice
- ¼ Cup Cereal Polvoron
Instructions
- Prep. Pre-heat oven to 350 °F and line muffin tin with 12 cupcake liners.
- Mix the dry ingredients. In a large bowl mix together the flour, sugar, baking soda and salt with a whisk
- Mix the wet ingredients. In a separate large bowl mix together the sour cream, eggs, melted butter and calamansi juice with a whisk until nice and smooth and creamy.
- Add the dry into the wet. Take the bowl of dry ingredients and pour it into the bowl of mixed wet ingredients. Fold in the dry ingredients with a spatula slowly until the dry ingredients are fully incorporated.
- Fill Muffin Tin. Scoop the Calamansi Muffin batter into each of the lined muffin cups. Then top each with a teaspoon of cereal polvoron.
- Bake for 20 minutes. Take out of the oven and leave to cool fully.