These muffins are substantial without being stupefyingly rich — a welcome alternative to buttery pastries or a full breakfast. The whole wheat flour lends them a reassuringly virtuous edge (although you can swap this for all-purpose flour if you really must). Grapefruit, zested into the batter and decorating the tops of these muffins, gives a citrus kick. Don’t be fooled into thinking that they’re a healthy breakfast superfood, though: no matter how you dress it up, it’s still cake for breakfast. You can make the batter in the evening, so it will be ready to cook the next morning. Just cover it with plastic wrap and refrigerate overnight. But it is a quick batter to make, and not unfeasible for breakfast-time — you can prepare the batter in 15 minutes and have freshly baked muffins, ready to eat, within an hour.

Ingredients (makes 6 muffins)

  • 1 pink grapefruit
  • 3½ tablespoons unsalted butter
  • 7 Tbsp superfine sugar or light brown sugar (½ c)
  • 1 large egg
  • ¾ cup plain yogurt
  • ½ c quick oats
  • ½ c all-purpose flour

¼ cup whole wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
4 teaspoons sugar (preferably demerara), for sprinkling


Additional Information

  • Prep Time: 15m
  • Cook Time: 25m
  • Total Time: 45m


1 Preheat the oven to 350°F. Line the muffin tin with paper liners.

2 Grate the zest of the grapefruit into a large bowl. Cut one half of the grapefruit
into six segments, trim away the peel and pith from each, and set aside. (You
can wince your way through the remaining half grapefruit while you wait for the
muffins to bake.)

3 Melt the butter in a small pan over low heat. Add the butter and sugar to the zest
and beat to combine. Stir in the egg, yogurt, and oats. In a separate bowl, combine
the flours, baking powder, baking soda, and salt. Add the flour mixture to the zest
mixture and stir briefly until just combined, being careful not to stir any more
than is absolutely necessary, as any excess mixing can strengthen the structure of
the batter, resulting in chewy, heavy muffins.

4 Spoon the batter into the paper liners. It shouldn’t reach any higher than twothirds
up each liner; otherwise the muffins will overflow while baking and you
will get far more muffin top than you bargained for.

5 Perch a grapefruit segment on top of each muffin and sprinkle with the
4 teaspoons of sugar. Bake for about 25 minutes, until well risen and springy.

If the thought of grapefruit sets your teeth on edge, swap it for a small handful of
raisins stirred into the batter, and possibly a little cinnamon, too. Blueberries could
also be used for a more traditional morning muffin.


for more lovin’ from your oven, check out Crumb: the baking book. 

Click here

by Josh and Brent

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