We love grapefruit in our house, so I had to try these. Truth be told, they didn’t taste terribly different than lemon poppyseed, but there was a subtle grapefruitiness to them, especially in the glaze.
This recipe was adapted from Girl Versus Dough. I didn’t have whole wheat pastry flour on hand so I improvised as noted below. I used less milk than the original calls for and ended up needing to add some flour at the end. I’ve reflected these changes in the recipe as best I can.
GLAZED GRAPEFRUIT POPPYSEED MUFFINS
- ⅔ cup granulated sugar
- 1 tablespoon grapefruit zest (from about 1 large grapefruit)
- ⅓ cup vegetable oil
- ¼ cup poppy seeds
- 1 tablespoon grapefruit juice
- 2 teaspoons vanilla
- 1 egg
- 1 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/3 cup cake flour *
- 3½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup 2% milk (I used skim–it’s all I had)
- 2 tablespoons unsalted butter, melted
- 1¼ cups powdered sugar
- ½ teaspoon vanilla
- 2 to 3 tablespoons grapefruit juice
- Heat oven to 375 degrees F. Grease 2 regular-size muffin tins with baking spray or line 14 muffin cups with paper baking cups.
- In a large bowl rub sugar and grapefruit zest together with fingers until well-combined and fragrant. Add oil, poppyseeds, grapefruit juice, vanilla and egg. Whisk until combined.
- In a separate large bowl, whisk together flours, baking powder and salt.
(*If you don’t have these exact types of flour, use about 2 cups and eyeball the consistency of your batter in the next step. You know it’s the right amount because batter should not “pour” but drop into muffin cups with a wet plop.)
- To grapefruit-poppyseed mixture, alternately stir in flour mixture and milk, beginning and ending with flour mixture, until just combined. Pour batter into prepared muffin tins. Bake 17-20 minutes until a toothpick inserted in center of a muffin comes out clean. Transfer muffins to a cooling rack to cool completely.
- In a small bowl, combine ingredients for glaze, adding more grapefruit juice or powdered sugar as needed to achieve desired consistency. Dip top of each muffin in glaze, then return to cooling rack or parchment paper so glaze can drip and set. I only glaze the ones we’re planning to eat and store the leftovers in the fridge. Muffins can be reheated and glazed as you go.