These muffins, okay more of a cupcake, are super delicious and have just the right amount of grapefruit flavor without being overly tart. The base of the grapefruit muffins have a crisp exterior with a light and fluffy interior. The top of the muffin has a grapefruit and sugar glaze. These are a great treat to bring to any brunch or gathering to share.
My sons were introduced to grapefruits while at Grandpa and Grandma’s place where we could pick them off the tree. Our little tree at home hasn’t produced any grapefruit for us yet. Anyways, at the grocery store, the boys asked to buy grapefruit, so I happily obliged with this healthy request and bought a large bag full. We didn’t make it through the bag before they stopped asking for them. I know it was because they were too much work, whereas an apple is easy to grab and eat. Augh… what to do with these grapefruits before they went bad. As it happens, a recipe for grapefruit pound cake popped up on my pinterest feed. It is by Fake Ginger and it is delicious. I followed the recipe but added some fresh grapefruit juice to the cake and it was divine (see picture).
These grapefruit muffins are inspired by the pound cake recipe. I actually intended to make the cake again, but forgot to buy cream cheese. Also, in the craziness of this morning, I didn’t have an hour for the cake to bake, so I opted for muffins which take 20min. I made some alterations to the recipe and the muffins were a success. I brought them to my women’s group and watched them disappear. In fact, I saw two ladies take seconds. Success!
- I used one large grapefruit for the rind and for all the fresh squeezed juice.
- If the batter is really thick, add a bit more milk, a Tbsp at a time.
- However, remember not to over mix muffins otherwise you loose the height and fluffiness.
- If you add the glaze while the muffins are a bit hot, it will seep into the muffin a bit more. Yum!