I was low on time and was trying to pick my recipe o’ the week, and muffins were on my mind. I looked back through my archives, and shame on me because it’s been quite a LONG while since I’ve shared a muffin recipe. So I had my inspiration and when I was searching through the Tasty Kitchen, there was one recipe I kept coming back to…Pink Grapefruit Muffins.
When I think of the grapefruit, I smile and I also get that little jolt in the back of my mouth when you eat something sour, which I kinda dig. So the combo of muffins with grapefruit was just too intriguing not to try…so off I went on this little culinary adventure.
There was a bit of prepping but once that was done the muffins came together pretty quickly. Let’s talk about the pink grapefruit first. I used 2 grapefruits. I zested one and used its juice for the muffin batter, and the other I grated about 2 teaspoons worth of zest and then I segmented that grapefruit for snacking on later. Did I mention that this fruit rocks…plus it reminds me of breakfast on the weekends when I was a kid and I’d eat a grapefruit half with a little sugar. Aw, memories! (And yes, I probably was a strange child – haha!)
The remaining prep work was to separate the eggs, whip the egg whites, mix together the dry ingredients, mix up the buttermilk (I used powdered Buttermilk and am a HUGE fan of this product), and then the muffins came together in no time. My favorite thing was the muffin topping made of sugar and grapefruit zest. You use your fingers to mix it up and sprinkle over each muffin and it’s so pretty. The final part was filling the muffin tin. The recipe makes approximately 12 muffins.
I think my oven is a bit off, so I had some issues getting them baked and released from the tin, but let me tell ya, these beauties were still uber delicious. The grapefruit sugar made for a light crust that was slightly crunchy. The muffins overall had kind of a caramelized taste to them, which was really lovely.
Here are a few kitchen tools I found handy: my microplane grater for zesting the grapefruit, a fine mesh strainer to let me juice my grapefruit and catch all of the seeds and pulp, a KitchenAid Mixer for mixing the batter, a hand-held beater for beating the egg whites, and a good muffin tin. Rarely does it seem I go a week without using my microplane grater and my fine mesh strainer.
I’m excited to try these again – and wouldn’t a lime muffin be delightful too?! Oh I’m feeling inspired! Click here for the recipe and step by step instructions!
A look back:
One year ago: Learning to Love Salads – Part 6: Chopped Salad
Two years ago: All About Lentils
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kristin bradley says
Ohhhh yum….these muffins sound wonderful…trying to keep from slobbering on my computer! Will definitely have to add these to my cooking try-to-do-list.