Grapefruit Chia Seed Muffins
At the end of winter, I always go through a grapefruit-buying phase. I see them on sale at the grocery store and I stock up because I’m convinced they’ll get me through the end of cold season. I used to think that this had something to do with trying to get my daily dose of Vitamin C (see the end of cold season), but now I believe it has more to do with all these beautiful pink, red and yellow hues. I swear, when the winter days are dark, cold and gloomy, there is nothing more satisfying and uplifting than slicing into a ripe, juicy grapefruit.
Growing up, my family never ate grapefruit so when I first started buying them in university I didn’t know what else to do besides eating them with a spoon. Up until recently I would mostly peel and toss the slices into my green smoothies and kale salads, but even that got old after a while. It’s also worth noting that Trevor absolutely loathes grapefruit so I usually end up finishing the bag myself. Usually with a spoon.
It wasn’t till a couple weeks ago that I hit a complete “duh” moment and realized I could use grapefruit in my baking. Sometimes it seems like the most obvious ideas are staring at me right in the face.
After consulting some recipes and ideas on the internet, I finally decided to try this muffin recipe from Two Peas and Their Pod and adapted by Erica’s Sweet Tooth. The original recipe used lemons, so grapefruit juice and zest were an easy substitute. The end result was lightly sweet and a refreshing snack that goes perfectly with afternoon tea. They were even sweet enough to satisfy my after-supper dessert cravings. Just don’t skip on the glaze as it really takes these muffins to a whole new level.
Grapefruit Chia Seed Muffins
- 2/3 cup granulated sugar
- Zest and juice of a large grapefruit
- 2 cups whole wheat pastry flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- Dash of salt
- 2 tbsp chia seeds
- 1/2 cup butter/margarine, melted and cooled slightly
- 3/4 cup plain Greek yogurt
- 2 large eggs
- 1 tsp vanilla
- 3/4 cup powdering icing sugar
- 2 1/2 tbsp grapefruit juice
- Preheat your oven to 400*F. Line your muffin tray with paper liners or lightly coat with a non-stick baking spray.
- In a large bowl, use your fingers to rub together the granulated sugar and grapefruit zest. Once the sugar is moist, whisk in the whole wheat pastry flour, baking powder, baking soda, salt and chia seeds. Set aside.
- In another bowl, mix together melted butter/margarine, Greek yogurt, eggs, grapefruit juice and vanilla. Create a well in the dry ingredients and add the wet ingredients. Gently stir the batter until just combined and no flour is visible (be careful not to overmix).
- Divide the batter into the prepared muffin tray. Bake for 18-20 minutes until the tops spring back lightly when touched or a toothpick in the center of the muffins comes out clean.
- Remove the tin from the oven and allow to cool in the pan for 5 minutes. After 5 minutes, transfer the muffins to a wired rack to cool completely.
- While the muffins are cooling, whisk together powdered icing sugar and grapefruit juice. Once cooled, drizzle the glaze over the muffins.