Pink Grapefruit Muffins
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Wonderfully fragrant and flavorful, these Pink Grapefruit Muffins feature a perfectly moist and tender crumb and a delightful grapefruit sugar topping!
For more irresistible grapefruit goodness be sure to try our Pink Grapefruit Pie!
Several years ago when my young kids were both simultaneously taking a nap (yes, miracles do happen) I was brainstorming ways to use the pink grapefruits I had stockpiled from a terrific sale. As I reached for one from the fridge to enjoy as a mid-day snack, I noticed the jug of buttermilk on the shelf. Grapefruit and buttermilk…the wheels started turning and before long I was reaching for flour, eggs, butter and sugar and the end result of the experiment were these Pink Grapefruit Muffins. The fragrance that filled my kitchen as they were baking was so wonderful and I was equally delighted by their flavor when I took my first bite.
To get all of that incredible pink grapefruit flavor, I used both the zest and the juice. And to ensure an extra fluffy, tender muffin texture, I beat and folded the egg whites into the batter separately.  As I poured the batter into the muffin tins, I thought they needed something on top.  Some final finishing touch. So I grabbed another grapefruit and zested it.  I poured some sugar into a bowl and added the zest, combining it with my fingers to make a grapefruit sugar that would form a kind of crackly-crispy topping as the muffins baked.  It smelled so heavenly!
In short, these pink grapefruit muffins scored big with my family and we’ve been enjoying them ever since.
Next idea to experiment with – Pink Grapefruit Buttermilk Cupcakes with a Pink Grapefruit Cream Cheese Frosting.  Also, Pink Grapefruit Buttermilk Scones. Yummy!
Pink Grapefruit Muffins Recipe
Let’s get started!
Preheat the oven to 350 degrees F. Grease a 12-cup muffin pan unless using non-stick.
Cream the butter and sugar.  Do this for several minutes until the texture is light pale and fluffy. Add the egg yolks and beat until combined. Add the grapefruit juice, zest and vanilla extract.  Beat until combined.
In a separate bowl, combine the flour, salt, baking powder and baking soda.
A bit at a time, gently fold the flour mixture into the batter with a rubber spatula. Â Add the buttermilk gradually in between flour additions. Â Lumps are fine. Â You don’t want to over-mix this or the muffins won’t be light and fluffy.
Beat the egg whites in a small bowl until soft peaks form.
Carefully fold the egg whites into the batter with a rubber spatula, again being careful not to over-mix. Once again, a few small lumps are fine.
Spoon the batter into the muffin tin, about 3/4 of the way full.
Combine the zest and sugar in a small bowl for the grapefruit sugar topping.
Use your fingers to combine and crumble the mixture. Sprinkle the grapefruit sugar on top of the muffin batter.
Bake the muffins for 20-25 minutes or until a toothpick inserted into the middle comes out clean.
Place the muffin tin on a wire rack and allow it to sit for 5 minutes.
Remove the muffins and place them on the wire rack to cool completely.
Enjoy!
Pink Grapefruit Muffins
Ingredients
- 1/2 cup butter , at room temperature
- 1 cup sugar
- 2 large eggs , separated
- 3/4 cup buttermilk
- zest of one pink grapefruit , about 1 1/2 tablespoons
- 1/2 cup freshly squeezed pink grapefruit juice
- 1 teaspoon quality pure vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- For the Grapefruit Sugar Topping:
- 2 teaspoons pink grapefruit zest
- 1/4 cup sugar
Instructions
- Preheat the oven to 350 F. Grease a 12-cup muffin pan unless using non-stick.  Cream the butter and sugar in a large bowl for several minutes until light pale and fluffy. Add the egg yolks and beat until combined. Add the grapefruit juice, zest, and vanilla extract and beat until combined.In a separate bowl, combine the flour, baking powder, baking soda and salt. A bit at a time, carefully fold the flour mixture into the batter using a rubber spatula. Add the buttermilk between flour additions. Some lumps are fine. Be careful not to over-stir.
- Beat the egg whites until soft peaks form. Using a rubber spatula, carefully fold the egg whites into the batter, again being careful not to over-stir. Spoon the batter into the muffin tins about 3/4 full.
- To make the grapefruit sugar, use your fingers to combine the grapefruit zest with the sugar in a small bowl. Sprinkle the grapefruit sugar on top of the muffins.Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins sit for 5 minutes, then transfer them to a wire rack.
Nutrition
Originally published on The Daring Gourmet February 20, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
