Grapefruit poppy seed muffins

Grapefruit poppy seed muffins are a twist on the classic lemon poppy seed muffin. Topped with a grapefruit juice glaze, they are a lovely winter time breakfast or snack.

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If you bought a large bag of grapefruits and are looking for a way to use some in a different way, these muffins are for you! I enjoy eating grapefruit fresh, but I like to try out other ways to use them as well.

Grapefruit imparts a lighter and more subtle flavor to baked goods than other citrus fruits like lemon or lime. So, it's not a strong or overpowering flavor.

These muffins are moist, light, and fluffy. They are perfect for a breakfast with scrambled eggs or as a snack with a cup of hot tea or coffee.  Pop one into a lunchbox for a special treat.

Muffins are always a nice thing to have on hand for adding to an easy breakfast or a grab and go snack or lunchbox item. We make all kinds of muffins in our house and the flavor varieties are truly endless! 

I use sour cream in these muffins and you can substitute plain Greek yogurt if you prefer of have that on hand. Both will work fine in this recipe. 

These muffins are best eaten in a day or two as the glaze will start to melt and run once they are stored in a container with a lid. Or you can wait to add the glaze if you will not be eating them right away, but it does need some time to dry.

Give these grapefruit poppy seed muffins a try! They are something different than the traditional lemon version of these muffins and a great way to enjoy winter grapefruits.

Yield: 12 muffins

Author: Amy (Savory Moments)

Grapefruit Poppy Seed Muffins

Grapefruit poppy seed muffins are a twist on the classic lemon poppy seed muffin. Topped with a grapefruit juice glaze they are a lovely winter time breakfast or snack.

Ingredients

For the 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

Instructions

1. Preheat the oven to 350 degrees. Line a muffin tin with liners or grease with butter/cooking spray.
2. In a small bowl, stir together the grapefruit zest and sugar and rub it with your fingers until fragrant. Set aside.
3. In a medium bowl, whisk together the flour through salt.
4. In a large bowl, whisk together the sour cream through grapefruit juice. Whisk in the sugar mixture and poppy seeds.
5. Stir the dry ingredients into the wet. Divide the batter into the 12 muffin tins.
6. Bake for about 17-20 minutes, until lightly golden and an inserted toothpick comes out clean. Let the muffins cool.
7. 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.
8. Store any leftovers in an airtight container.

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I hope you give these grapefruit muffins a try! Let me know in the comments below. 

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This recipe was originally published in 2019 and has been updated in 2022 with updated text and more to improve reader experience.

Check out these other muffin recipes:

Double Chocolate Blueberry Muffins

Banana Spinach Oat Blender Muffins

Whole Wheat Blueberry Zucchini Muffins 

Chocolate Chip Banana Pumpkin Muffins

Lemon Dandelion Muffins