Pink Grapefruit Buttermilk Muffins Recipe - The Daring Gourmet

Wonderfully fragrant and flavorful, these Pink Grapefruit Muffins feature a perfectly moist and tender crumb and a delightful grapefruit sugar topping!

For more irresistible grapefruit goodness be sure to try our Pink Grapefruit Pie!

grapefruit muffins recipe pink buttermilk topping

Several years ago when my young kids were both simultaneously taking a nap (yes, miracles do happen) I was brainstorming ways to use the pink grapefruits I had stockpiled from a terrific sale.  As I reached for one from the fridge to enjoy as a mid-day snack, I noticed the jug of buttermilk on the shelf.  Grapefruit and buttermilk…the wheels started turning and before long I was reaching for flour, eggs, butter and sugar and the end result of the experiment were these Pink Grapefruit Muffins.  The fragrance that filled my kitchen as they were baking was so wonderful and I was equally delighted by their flavor when I took my first bite.

To get all of that incredible pink grapefruit flavor, I used both the zest and the juice.  And to ensure an extra fluffy, tender muffin texture, I beat and folded the egg whites into the batter separately.  As I poured the batter into the muffin tins, I thought they needed something on top.  Some final finishing touch.  So I grabbed another grapefruit and zested it.  I poured some sugar into a bowl and added the zest, combining it with my fingers to make a grapefruit sugar that would form a kind of crackly-crispy topping as the muffins baked.  It smelled so heavenly!

In short, these pink grapefruit muffins scored big with my family and we’ve been enjoying them ever since.

Next idea to experiment with – Pink Grapefruit Buttermilk Cupcakes with a Pink Grapefruit Cream Cheese Frosting.  Also, Pink Grapefruit Buttermilk Scones.  Yummy!

grapefruit muffins recipe pink buttermilk topping

Pink Grapefruit Muffins Recipe

Let’s get started!

Preheat the oven to 350 degrees F.  Grease a 12-cup muffin pan unless using non-stick.

Cream the butter and sugar.  Do this for several minutes until the texture is light pale and fluffy.  Add the egg yolks and beat until combined.  Add the grapefruit juice, zest and vanilla extract.  Beat until combined.

creaming butter and sugar and adding eggs and zest

In a separate bowl, combine the flour, salt, baking powder and baking soda.

A bit at a time, gently fold the flour mixture into the batter with a rubber spatula.  Add the buttermilk gradually in between flour additions.  Lumps are fine.  You don’t want to over-mix this or the muffins won’t be light and fluffy.

adding dry ingredients to wet ingredients

Beat the egg whites in a small bowl until soft peaks form.

Carefully fold the egg whites into the batter with a rubber spatula, again being careful not to over-mix.  Once again, a few small lumps are fine.

folding in beaten egg whites

Spoon the batter into the muffin tin, about 3/4 of the way full.

spooning batter into muffin pan

Combine the zest and sugar in a small bowl for the grapefruit sugar topping.

Use your fingers to combine and crumble the mixture.  Sprinkle the grapefruit sugar on top of the muffin batter.

sprinkling grapefruit sugar on top

Bake the muffins for 20-25 minutes or until a toothpick inserted into the middle comes out clean.

Place the muffin tin on a wire rack and allow it to sit for 5 minutes.

Remove the muffins and place them on the wire rack to cool completely.

grapefruit muffins recipe pink buttermilk topping


grapefruit muffins recipe pink buttermilk topping

Originally published on The Daring Gourmet February 20, 2013

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