These eggless grapefruit muffins made with Greek yogurt, grapefruit, and poppy seeds are fluffy, subtly sweet, and full of flavor!
Prep Time15 minutesmins
Cook Time16 minutesmins
Chill Time30 minutesmins
Course: Dessert
Keyword: eggless, grapefruit, muffins
Servings: 10muffins (medium sized)
Calories: 265kcal
Ingredients
Grapefruit Muffins
250gflour2 cups, all-purpose or cake
2tsp.baking powder
½tsp.baking soda
¼tsp.salt
100glight brown sugar½ cup, see notes
60mLvegetable oil¼ cup, corn oil or sunflower oil
2tbsp.honeyor maple syrup, see notes
½tsp.vanilla extract
4tbsp.grapefruit juice
1tbsp.grapefruit zest
180gGreek yogurtplain, low-fat (or regular plain yogurt or Skyr), ¾ cup
60mLmilk¼ cup, semi-skimmed or whole
1tbsp.poppy seeds(optional)
Grapefruit Glaze
125gpowdered sugar(icing sugar), sifted
1-2tbsp.grapefruit juice
Instructions
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.
Notes
You can substitute light brown sugar and honey with 150g (¾ cup) granulated sugar + more if desired.