Grapefruit Yogurt Muffins

These eggless grapefruit muffins made with Greek yogurt, grapefruit, and poppy seeds are fluffy, subtly sweet, and full of flavor!

I'm in love with citrus baking right now and after Lemon Poppyseed Yogurt Muffins and Limoncello Lemon Cupcakes, I wanted to try something out using grapefruit. Granted, I'm not the biggest fan of grapefruit (and I know that plenty of people may not like it's unique bitter, acquired taste), but these Grapefruit Yogurt Muffins literally made grapefruit taste amazing!

I really encourage you to give these grapefruit muffins a shot; they are super fluffy on the inside, thanks to the addition of Greek yogurt and even contain poppy seeds for an extra crunch. I used both the zest and juice for these grapefruit yogurt muffins and used some extra juice for a simple, flavorful citrusy glaze.

These eggless grapefruit muffins are so fragrant and full of unique flavor, which takes away all the bitterness. They are a treat that can be enjoyed at any time of day, and that's why I like eggless yogurt muffins so much!

Ingredients and Substitutions for Grapefruit Muffins

Grapefruit juice and zest - these provide the unique flavor in these muffins. Feel free to use more or less of each, as desired. You can even blend in lemon juice and/or zest, if you wish.

Yogurt - I used plain, low-fat Greek yogurt, but feel free to use any plain low or full fat yogurt you have available, including Skyr.

Light brown sugar and Honey - I used a mixture of light brown sugar and honey as sweeteners. Feel free to use ¾ to 1 cup of granulated sugar instead.

Flour - Use all-purpose or cake flour. I always recommend using digital kitchen scales to accurately measure your ingredients for perfect results.

Oil - Use non-flavoured vegetable oil such as corn oil or sunflower oil.

Vanilla Extract - for flavoring

Poppy seeds - these are optional but add an extra crunch!

Milk - Makes up the liquid part of the muffins. You can use semi-skimmed, whole milk, or plant-based milk.

Salt - flavor enhancer

Baking powder and Baking soda - leavening agents.

For the optional glaze, you will need powdered (or icing) sugar, and grapefruit juice.

How to Make Grapefruit Muffins

These grapefruit poppy seed muffins require a few basic steps, and no special techniques! The recipe yields 8 large muffins or 10 smaller muffins.

Sift and mix dry ingredients (flour, baking powder, baking soda, salt) in a medium-sized bowl and set aside.

Mix oil and sugar using a stand mixer fitted with the paddle attachment on medium speed. Then, add honey (if using) and mix for another few seconds.

Add grapefruit juice, zest, and vanilla extract and mix to combine. Use a spatula to scrape any ingredients from the side of the bowl.

Add the yogurt, and mix until well combined (approx 1 minute).

Slowly add half of the dry ingredients, alternating with half of the milk, and mix on low speed until just combined. Add the remaining half of ingredients and mix until just combined. Do not overmix the batter at this stage.

Fold in the poppy seeds. Then, transfer batter to refrigerator and chill for 30 mins to 1 hour. You can prepare the batter ahead until this point and chill up to overnight. Do not skip this step if you want beautiful bakery-style muffins!

Preheat the oven to 220°C (428F) and line a muffin pan with muffin liners or grease with butter. Transfer batter to muffin pan, filling all the way to the top (if you want a large muffin) or up to ¾ full for a smaller muffin.

Bake at 220°C (428F) for 8 minutes, then without opening the oven, decrease the temperature to 175°C (350F) and bake for another 8-12 minutes or until a skewer inserted into the center comes out clean. Muffins will be golden brown at the top.

Transfer to a cooling rack to cool completely before frosting.

To make the glaze, simply mix 1 cup of powdered sugar with 1-2 tbsp. of grapefruit juice until the desired consistency is reached. For a thicker glaze, add more sugar. To make the glaze more runny, add more grapefruit juice. Glaze cooled muffins, allow to set for a few minutes, and serve!

Tips for the Best Muffins!

Here are a few tips you should keep in mind if you want bakery-style eggless grapefruit muffins!

• Do not overmix your batter. Overmixing will result in gluten formation leading to a dense sponge.
• Chill the muffin batter for at least 30 minutes up to overnight (do not skip this step)! By chilling the muffin batter for at least 30 minutes, the starch absorbs more moisture, resulting in a fluffy muffin and a thicker batter. This is the trick to achieving bakery-style muffins with a high rise and a beautiful fluffy texture! By chilling the batter, the citrusy grapefruit flavors are allowed to intensify, making the muffin more fragrant and flavorful!
• Fill muffin liners all the way to the top! I like to pour 80-90 grams of muffin batter for each muffin.
• Bake at high heat 220°C (428F) for a few minutes, then lower the oven temperature to 175°C (350F) without opening the oven and bake until done. The high initial temperature helps muffins to rise rapidly, giving that bakery-style high-rise!
• Cool muffins on a cooling rack. Do not leave them in the muffin pan as steam will cause them to become soggy and they may collapse.
• Cool muffins completely before glazing or the glazing will melt and won't hold.

Making Ahead and Storing

These Grapefruit Greek Yogurt Muffins are perfect to make ahead. You can prepare the batter and allow it to chill up to overnight and bake the next day.

Store leftover grapefruit muffins in the refrigerator in an airtight container for up to 3 days.

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