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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Grapefruit Yogurt Muffins
- 250 g flour 2 cups, all-purpose or cake
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 100 g light brown sugar ½ cup, see notes
- 60 mL vegetable oil ¼ cup, corn oil or sunflower oil
- 2 tbsp. honey or maple syrup, see notes
- ½ tsp. vanilla extract
- 4 tbsp. grapefruit juice
- 1 tbsp. grapefruit zest
- 180 g Greek yogurt plain, low-fat (or regular plain yogurt or Skyr), ¾ cup
- 60 mL milk ¼ cup, semi-skimmed or whole
- 1 tbsp. poppy seeds (optional)
- 125 g powdered sugar (icing sugar), sifted
- 1-2 tbsp. grapefruit juice
- Sift and mix flour, baking powder, baking soda, and salt in a bowl and set aside.
- Place oil and light brown sugar in a bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1-2 minutes until well combined. Add honey (if using) and mix for another 30 seconds.
- Add vanilla extract, grapefruit juice and zest and mix. Add Greek Yogurt and mix for another 30 seconds until well-combined. Use a spatula to scrape any ingredients from the side of the bowl.
- Add half of dry ingredients, alternating with half of the milk and mix on low speed until just combined. Add the remaining dry ingredients and milk and mix for a few seconds. Do not overmix the batter.
- Fold in poppy seeds (if using) using a spatula. Transfer batter to refrigerator and chill for 30 mins to 1 hr (up to overnight).
- Preheat oven to 220°C (428F) and line a muffin pan with muffin liners or grease with butter. Divide batter between muffin liners, filling all the way to the top (or ¾ full for a smaller muffin).
- Bake for 8 minutes at 220°C (428F). Decrease oven temperature to 175°C (350F) without opening the oven, and bake for a further 8-12 minutes until a skewer inserted into the center comes out clean.
- Allow muffins to cool slightly, then transfer to a wire rack to cool completely before glazing.
- To make the glaze, mix 1 cup of sifted icing sugar with 1-2 tbsp. of grapefruit juice. For a thicker glaze, add more powdered sugar. For a thinner glaze, add more grapefruit juice. Drizzle over cooled muffins.
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