Monday, August 8, 2016

Grapefruit Muffins

These Grapefruit Muffins are moist, fluffy, and full of grapefruit flavor!

I happen to really love grapefruit. They are tangy and a little sweet. A grapefruit half with a little agave and greek yogurt is a delicious breakfast. Grapefruit and crumbled goat cheese is delicious on a simple salad with a simple honey-sweetened vinaigrette. Grapefruits are pretty versatile.  

You can use any citrus you like here. Meyer lemons would be lovely. Blood oranges, when in season, would be exceptional as well. Just use what every citrus or citruses you and your family enjoy best!

Grapefruit Muffins
Inspired by Sally's Baking Addiction
  • 1 1/2 cups all purpose flour
  • 3/4 cup white granulated sugar
  • 1/2 cup light tasting oil
  • 1/4 cup milk
  • 1/4 cup freshly squeezed grapefruit juice
  • 2 eggs
  • 1 heaping tablespoon grapefruit zest
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1/2 teaspoon fine sea salt
  • 1 cup powdered sugar
  • 2 tablespoons freshly squeezed grapefruit juice
Preheat the oven to 375 F and line a standard 12-cup muffin pan with liners.

In a bowl, add the flour, sugar, baking powder, and salt to a large bowl. Whisk to combine.

Add the oil, milk, grapefruit juice, grapefruit zest, eggs, and vanilla to another bowl. Whisk to combine.

Add the wet ingredients into the dry and mix to combine. 

Scoop the batter into the cups, about 3/4 full. Bake for 16 to 20 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes before moving to a cooling rack to cool completely.

In a bowl, whisk the powdered sugar and grapefruit juice until smooth. 

Drizzle the cooled muffins with the glaze and allow to harden. 

Serve and enjoy!

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