January 10, 2019

Grapefruit poppy seed muffins

Grapefruit poppy seed muffins are a twist on the classic lemon poppy seed muffin. Who among us hasn't purchased a bag of grapefruit and then wondered what to do with it all? Recently, I had my two year old daughter with me when I was grocery shopping and she insisted that I buy the "big oranges" (AKA grapefruits). She and her brother were really excited to try them the next morning for breakfast and they enjoyed them. They are big fruit fans and have been trying all kinds of winter produce this year like clementines, pomegranates, and persimmons. And while we've been eating the grapefruits, some have been lingering in the fruit bowl and I was thinking of a way to use them up. I decided to make these muffins. Grapefruit imparts a lighter and more subtle flavor to baked goods than other citrus, so it's not a strong or overpowering flavor. They are moist, light, and fluffy. Perfect for a breakfast with scrambled eggs or as a snack with a cup of hot tea. This recipe will make a dozen muffins. 

Grapefruit poppy seed muffins
2/3 cup sugar
2 tablespoons grapefruit zest (from about 2 grapefruits)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 large eggs
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1/4 cup freshly squeezed grapefruit juice
1-1/2 tablespoons poppy seeds
for the glaze:
1/3 cup powdered sugar
about 2 tablespoons freshly squeezed grapefruit juice

Preheat the oven to 350 degrees. Line a muffin tin with liners or grease with butter.

In a small bowl, stir together the grapefruit zest and sugar and rub it with your fingers until fragrant. Set aside.

In a medium bowl, whisk together the flour through salt.

In a large bowl, whisk together the sour cream through grapefruit juice. Whisk in the sugar mixture and poppy seeds.

Stir the dry ingredients into the wet. Divide the batter into the 12 muffin tins.

Bake for about 17-20 minutes, until lightly golden and an inserted toothpick comes out clean. Let the muffins cool.

Place the powdered sugar in a small bowl and stir in the grapefruit juice slowly until it reaches a consistency to be drizzled. Drizzle over the muffins and let dry.

Store any leftovers in an airtight container.

What was I cooking one year ago?: roasted butternut squash hummus
Two years ago?: white chocolate pistachio pudding cookies
Three years ago?: pretzel crust pizza
Four years ago?: three-cheese garlic pizza on pumpkin pizza dough
Five years ago?: Saag paneer
Six?: warm mushroom, chestnut, & bacon salad
Seven?: Moroccan stewed beef w/ prunes & apricots
Eight?: pecan crusted chicken
9?: sweet potato pie


  1. I always love the combo of citrus and poppy! These muffins look very inviting and delicious, Amy.

  2. I just love grapefruit and it is such a great idea to bake with it.

  3. This has got to be the first time I've seen grapefruit "zest" in a recipe. And why not? That a fabulous idea to use grapefruit as the citrus in these delicious muffins. Fabulous recipe!

  4. Poppy seeds are great in baked goods, particularly muffins. Neat idea, and great way to use grapefruit. Thanks!

  5. lemon shouldn't get all of the poppy seed love! delicious idea.

  6. We've been getting a few grapefruit a week in my CSA box and I needed a new way to enjoy them. YUMMY!

  7. any thoughts on if these would freeze well after baking? Sort of like how you can freeze a quick bread?

    1. This comment has been removed by the author.

    2. They should freeze okay, but I would not put on the glaze (unless you do it after they are thawed).

  8. Sooo what do you do with the butter?? The eggs?? I got half way through the recipe and realized I have left over ingredients that were never incorporated....

    1. You mix them into the wet ingredients bowl - "In a large bowl, whisk together the sour cream through grapefruit juice."


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