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Grapefruit Muffins

Author: Lisa Longley


  • 2 1/2 cups all-purpose flour
  • 1 3/4 tsps baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 cup sugar
  • 2 large eggs room temperature
  • 1 1/2 tsps grapefruit zest plus 1/4 cup grapefruit juice
  • 1/4 cup whole milk room temperature
  • 8 TBSPs unsalted butter melted and cooled
  • 1/4 cup Grapefruit Spread


  • Preheat your oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners or parchment baking cups .
  • In a large bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a medium bowl wish together the sugar, eggs, zest, juice, and milk. Whisk in the butter.
  • Gently fold the wet ingredients into the dry ingredients until just combined.
  • Fill each muffin cup with two tablespoons of muffin batter. Then add two teaspoons of Grapefruit Spread and top with another tablespoon of batter. Evenly distribute any left over batter amongst the muffin cups.
  • Bake for 20 minutes or until the edges appear golden brown.
  • Allow to cool and top with powdered sugar. Store in an airtight container for up to a week.