Grapefruit Poppy Seed Muffins


Grapefruit Poppy Seed Muffins

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    Try this citrusy twist on the classic poppyseed muffin! Just add homemade candied grapefruit peels instead of the traditional lemon juice and zest.

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    Servings and Ingredients

    Serves 12
    Candied Grapefruit Zest
    2 large grapefruits, pith removed and skin cut into 1-inch strips
    ⅔ c. Hy-Vee granulated sugar, plus additional to coat
    Grapefruit Poppy Seed Muffins
    2 c. Hy-Vee all-purpose flour
    2 tsp. Hy-Vee baking powder
    ½ tsp. Hy-Vee baking soda
    ½ tsp. Hy-Vee salt
    ¼ tsp. Hy-Vee ground cinnamon
    2 Hy-Vee large eggs
    ¾ c. Hy-Vee granulated sugar
    ⅔ c. Hy-Vee sour cream
    ½ c. Hy-Vee canola oil
    1 ½ tbsp. grapefruit zest
    ¼ c. fresh grapefruit juice
    1 tsp. Hy-Vee vanilla extract
    1 tbsp. poppy seeds
    Grapefruit Icing
    1 ⅓ c. Hy-Vee powdered sugar
    1 tsp. grapefruit zest
    2 tbsp. grapefruit juice
    1 dash(es) salt

    Things To Grab

    • 2-quart saucepan
    • Strainer
    • Wire cooling rack
    • Standard muffin pan
    • Hy-Vee nonstick cooking spray
    • Large bowl
    • Whisk
    • Wooden toothpick
    • Small bowl


    1. Prepare Candied Grapefruit Zest: Bring a 2-quart saucepan of water to boiling. Simmer zest strips for 10 minutes; drain. Heat 1/2 cup water and sugar until sugar is dissolved. Add zest strips. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 12 minutes, or until zest is translucent. Transfer zest strips to a wire rack and cool 10 minutes. Cut zest into desired size and toss with additional granulated sugar to coat. Let dry on wire rack for at least 6 hours. 

    2. Preheat oven to 350 degrees. Spray a standard muffin pan with nonstick spray. Combine flour, baking powder, baking soda, salt, and cinnamon. 

    3. Whisk together eggs, sugar, sour cream, oil, grapefruit zest, grapefruit juice, and vanilla. Pour egg mixture into flour mixture and stir until just combined. Fold in poppy seeds and 1/2 cup chopped Candied Grapefruit Zest. Spoon batter into muffin cups; fill each 3/4-full. 

    4. Bake for 20 minutes or until tops are golden brown and a wooden toothpick inserted in centers comes out clean. Remove muffins from pan. Cool on a wire rack 10 minutes. 

    5. Prepare Grapefruit Icing: Whisk together powdered sugar, grapefruit zest, grapefruit juice, and salt in a medium bowl until well combined and smooth. Spread icing on cooled muffins. Top with additional Candied Grapefruit Zest. Store in an airtight container up to 3 days.

    Nutrition facts


    360 Calories per serving
    1 muffin

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 40mg
    • Sodium: 250mg
    • Total Carbohydrates: 58g
    • Protein: 4g

    Daily Values

    Iron 6%
    Calcium 6%
    Vitamin D 0%
    Potassium 2%