(Recipe can be found on The Daring Gourmet site here.)
Step by Step Instructions:
To make these Pink Grapefruit Buttermilk Muffins, you’ll need the following ingredients: Buttermilk (I love the powdered kind because it keeps in the fridge and is great to have on hand), Sugar, All-Purpose Flour, 2 Pink Grapefruits, 1/2 cup (1 stick) softened Butter, 2 Eggs at room temperature, Vanilla Extract (or Vanilla Bean Paste for me!), Baking Powder, Baking soda, and Salt.
Begin by preheating your oven to 350 degrees. Then zest 1 grapefruit. You should have about 1 1/2 tablespoons of zest. Set the zest aside until you’re ready to use it.
In my KitchenAid stand mixer, I placed the softened stick of butter and 1 cup of sugar. And I let the mixer run for several minutes so the mixture would get light and fluffy.
While the butter and sugar creamed, I juiced the grapefruit I just zested. A great tip is to roll your grapefruit on the cutting board to release the juices, and then I cut it in half and squeezed both halves over my fine mesh strainer to catch all of the pulp and seeds. Yum!
At this point my butter and sugar was nicely creamed.
Then to the mixing bowl add 1/2 cup of the juice, the zest, and 1 teaspoon of vanilla…again I went with the awesome vanilla bean paste.
Then just mix until the mixture is combined.
In a separate bowl, I combined 2 cups of flour, 1/4 teaspoon of salt, 1 teaspoon of baking soda, and 1 1/2 teaspoons of baking powder.
Then I mixed up the buttermilk according to the package directions. I actually mixed up 1 cup of the buttermilk but I only needed 3/4 cup, so if you use this method just be sure you are only adding what you need.
Now add in a little flour and a little buttermilk, alternating the two until you have this lovely, fluffy, creamy batter. I loved seeing the flecks of zest and vanilla bean throughout.
I broke out my hand blender to whip up the 2 egg whites…
…until they formed soft peaks.
Add the egg whites to the batter.
Carefully fold in the egg whites with a plastic spatula until the batter is combined, but be careful not to over-stir the batter.
Grab your muffin tin pan and either grease or line the cups.
Then fill the cups 3/4 of the way up with batter.
Then I zested about 2 teaspoons of zest from the second grapefruit. That zest is added to 1/4 cup of sugar.
Then using your fingers combine the sugar topping. Doesn’t it look gorgeous?!
Sprinkle the zest and sugar topping over each muffin and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
They will look gorgeous and golden and will be caramelized on the edges. Oh and they will smell amazing too!
Let the muffins cool on a wire rack. Then gobble them up. They are moist, fluffy, and just the right amount of sweetness. The tart grapefruit helps keep them from being too sugary-sweet, which is such a great thing. I’m a giant fan of these beauties. I can’t wait to try them again or make a lime version – how lovely would that be?! Happy baking my friends!
Makes 12 muffins.
½ cup butter, at room temperature
1 cup sugar
2 large eggs, separated
¾ cup buttermilk
Grated zest of one pink grapefruit (about 1½ tablespoons)
½ cup freshly squeezed pink grapefruit juice
1 teaspoon vanilla extract
2 cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
For the grapefruit sugar topping:
2 teaspoons pink grapefruit zest
¼ cup sugar
1. Preheat the oven to 350 F.
2. Cream the butter and sugar in a large bowl for several minutes until light pale and fluffy. Add the egg yolks and beat until combined. Add the grapefruit juice, zest, and vanilla extract and beat until combined.
3. In a separate bowl, combine the flour, baking powder, baking soda and salt. A bit at a time, carefully fold the flour mixture into the batter using a rubber spatula. Add the buttermilk between flour additions. Some lumps are fine. Be careful not to over-stir.
4. Beat the egg whites until soft peaks form. Using a rubber spatula, carefully fold the egg whites into the batter, again being careful not to over-stir. Spoon the batter into the muffin tins about ¾ full.
5. Using your fingers, combine the grapefruit zest with the sugar in a small bowl. Sprinkle the grapefruit sugar on top of the muffins.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.