I feel like grapefruit gets a bad rap because of that fad diet that they got dragged into, and I will admit that there are probably few things as pathetic as a lonely grapefruit half for breakfast, but if you’re eating it for fun, it really is pretty tasty. Like, sometimes I want a citrus fruit that isn’t an orange, you know? And in those moments, the grapefruit always has my back (even if there is really no good way to eat it raw, I mean, thank god I wear glasses otherwise I would have gone blind by now from the arterial spray every time I try to jab my spoon in it).

Thanks, grapefruit. You really just need a better marketing campaign, that’s all. Maybe the agency who does the Old Spice ads could help you out? Something to look into.

Grapefruit Muffins (74 of 750)

From 750 Best Muffin Recipes by Camilla Saulsbury
Makes 48 mini-muffins

Muffins

  • 1/2  cup granulated sugar, divided
  • 1/4  cup grapefruit zest (from 1 large grapefruit)
  • 2 tbsp grapefruit juice
  • 1/3 cup unsalted butter
  • 2 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cardamom
  • 2 eggs
  • 3/4 cup plain yogurt
  • 3/4 cup milk

Glaze

  • 1 cup confectioner’s sugar
  • 1 tsp grapefruit zest
  • 2 tbsp grapefruit juice
  1. Preheat oven to 375F.
  2. Muffins: In a small saucepan, combine 1/4 cup of the sugar, grapefruit zest, and grapefruit juice. Bring to a boil over high heat. Reduce heat to low and simmer, stirring, for 1 to 2 minutes or until sugar has dissolved. Remove from heat and stir in butter until melted. Let cool to room temperature.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cardamom.
  4. In a medium bowl, whisk together the remaining 1/4 cup sugar, the grapefruit mixture, and eggs until well blended. Whisk in yogurt and milk until blended.
  5. Add the egg mixture to the flour mixture and stir until just blended.
  6. Divide batter equally among prepared muffins cups.
  7. Bake 10-15 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool for 5 minutes, then transfer to a wire rack to cool while you prepare glaze.
  8. Glaze: In a small bowl, combine confectioners’ sugar, grapefruit zest, and grapefruit juice until blended. Spoon over muffins and let cool.

What could I possibly say about the grapefruit that hasn’t already been said by Aziz Ansari?

But back to the muffins. These just scream spring to me. Maybe not scream so much as emphasize loudly. I usually skip the glaze because most muffins don’t need the extra sweetness, but they’re actually really crucial in this particular recipe. Despite the whopping 1/4 cup of zest that goes into them, the grapefruit flavor is still pretty mild in these muffins, so the glaze on top really punches up the flavor. These are definitely one of my favorite muffins, and they’re a much better way to eat grapefruit than just digging into it with one of those weird small, pointy spoons, though you have to admit, it’s pretty badass that they get their own special eating utensil.

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