Grapefruit Muffins
Prep time
Cook time
Total time
Moist and tangy grapefruit muffins with pieces of whole grapefruit baked in.
Serves: 24-30 muffins
  • 2¼ cup granulated sugar
  • zest of 1 grapefruit
  • 4 eggs
  • 1½ cups Greek yogurt (I used 0%)
  • 1 cup olive oil
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon + 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • segments of 1 whole grapefruit, chopped
  • 1-2 tablespoons of butter, for greasing the muffin tins
  1. Preheat your oven to 350 degrees F. Combine your sugar and grapefruit zest in the bowl of your mixer, and beat together until the sugar is a light yellow or pink (depending on the brightness of your zest), about 1 minute. Add in the eggs, one at a time, then add in the yogurt and olive oil, beating until combined. Add in the vanilla and beat until combined, scraping down the sides of the bowl as needed.
  2. In a smaller bowl, whisk together your flour, baking powder and salt. Add the flour mixture to the batter and beat until just moistened, scraping down the sides of the bowl as needed. Fold in the chopped grapefruit (it will fall apart a bit, don't worry about it, you want to spread the grapefruit out in the batter, anyway).
  3. I did not have any muffin liners, so I just used 1-2 tablespoons of butter to really grease 24 muffin cups well. If you want to use muffin liners, please feel free, but I really think the butter added a little something to the muffins. Anyway, prepare 2 muffin tins and divide the batter evenly among the 24 cups (if you're using liners, you may have closer to 30 muffins).
  4. Bake for 25-30 minutes or so, until the sides of the muffins are just starting to turn golden brown and the tops are set. Allow to cool for 20 minutes in the pans before using a knife (if needed) to gently wiggle the muffins out of the tins. Sprinkle with powdered sugar, if desired. These will keep well in an airtight container at room temperature for up to 4 days (although the powdered sugar will be absorbed by the moisture of the muffins, so you may need to re-sprinkle for presentation's sake).
Recipe by The Crepes of Wrath at