In case you are under the impression that every thing goes on in my kitchen ends up a success, let me set the record straight right now. That is most certainly not the case. Kitchen fails are pretty much a given. They may occur less frequently with more and more experience but they are still bound to happen from time to time. I suppose that you, lovely readers, end up benefiting from my fails in the long run. I make the mistakes, I make the flops, so that hopefully by the time the recipe reaches you, any room for error has been removed. That doesn’t mean I’m always a great sport about it.

I wish I could say that I handle these moments gracefully or even good natured-ly. I do not. My rush of frustration is intense, but thankfully short-lived. The one thing that can quickly get everything back on track is, of course, a solid kitchen win. This weekend, after a particularly frustrating flop of a recipe, these muffins righted the wrong. They were exactly what I needed – simple, straightforward, and they turned out perfectly on the first try. As a bonus, they were met with hearty approval by the ever-ravenous natives AND we have breakfast options for the week ahead. Bam.


For the muffins: 

  • ¼ cup granulated sugar
  • 2 tbsp. grapefruit zest
  • 1 cup oat flour*
  • ¾ cup all-purpose flour
  • ½ cup whole wheat flour
  • ¼ cup brown sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¾ tsp. kosher salt
  • 1 tbsp. poppy seeds
  • 6 tbsp. unsalted butter, melted
  • ¾ cup milk
  • ½ cup low-fat greek yogurt (or sour cream)
  • 1 large egg
  • 1 tsp. vanilla extract

For the glaze:

  • 1 cup confectioners’ sugar
  • 2-4 tbsp. grapefruit juice

To finish: 

  • 2 tbsp. granulated sugar
  • 1 tbsp. grapefruit zest


  • 01

    Preheat the oven to 350˚ F. Grease muffin tins or line with paper liners. In a large bowl, combine the granulated sugar and grapefruit zest. Rub together with your fingertips until the sugar is moistened and fragrant. Add in the flours, brown sugar, baking powder, baking soda, salt, and poppy seeds. Whisk to blend. In a liquid measuring cup, combine the melted butter, milk, yogurt, egg, and vanilla. Whisk until well blended. Whisk in the melted butter. Pour the liquid mixture into the bowl with the dry ingredients and fold together just until incorporated and no dry streaks remain.

  • 02

    Scoop the batter into the prepared muffin pans filling each about 2/3 of the way full. Bake, rotating halfway through the baking time, until the muffins are lightly browned and just set, about 20-22 minutes total. Let cool in the pans about 5 minutes, gently remove from the pans and transfer to a wire rack to cool completely.

  • 03

    Place the wire rack with the muffins over a rimmed baking sheet. In a small bowl, combine the confectioners’ sugar with 2 tablespoons of the grapefruit juice. Add more juice as needed a teaspoon at a time until the glaze is thick but drizzleable (yes, it’s a word.) Drizzle some over each of the muffins.

  • 04

    In a small bowl, combine the granulated sugar and grapefruit zest and rub together until well combined. Sprinkle a bit on top of each muffin.

  • 05

    *Note: If you cannot find oat flour or would prefer not to purchase it, you can grind oats in your food processor until finely ground and use that instead.

  • Caroline {TheBarbeeHousewife}

    These look so delicious, especially that grapefruit sugar! And thank you, for posting all of your successes! I love them!

  • Sarah

    i LOVE grapefruit and especially as we dredge through this horribly cold winter! will definitely be making these this week! thanks for sharing!!!!

  • Francesca @ Love.Bake.Read

    These muffins are gorgeous, Annie! I just came around to liking grapefruit, so these are a must try. Love the glaze!

  • It’s nice to hear that you have kitchen failures too. That makes me feel better about all of mine. Which I do not take well either!

  • Oh my goodness, these look delicious! I love grapefruit, but have never baked with it. I can’t wait to give these a try. Thanks for the recipe!

  • Jennifer C.

    Grapefruit + poppy seed is a great idea, instead of the usual lemon poppy seed combination! I wonder if you could substitute basically any citrus fruit?

  • savvy

    thanks for sharing the reality that failures visit your kitchen too! most often I ‘ditch’ the recipe, and don’t make it again. You’ve just given me incentive to try again!!

  • Lauren Ochoa

    Oh Annie, how on Earth do you get your glaze to stay white and visible like that? Mine came out so yummy and we gobbled them up for a nice weekend breakfast but my glaze just melts in and disappears! Maybe because they weren’t totally cool, or could it have been that I made the glaze too thin?

  • Oohhhhh yes. I feel you on the recipe fails! It can be SO frustrating. But, then there are kitchen wins like these that make it all better. I want these for breakfast this week!

  • Cait

    Is an egg part of the ingredients? It’s crossed in the list, but noted in the steps. Thanks!

  • annieseats

    Ingredients cross off when you click on them. Part of our cooking view programming to help you keep track of what you have already used. Just click again and it will appear as normal.

  • aakulb

    I love your white pinch bowl and cannot find them anywhere! Where did you get it from?

  • annieseats

    Suite One Studio :)

  • annieseats

    You are probably just making it too thin. I speak from years of doing the same thing myself. Any time I think the consistency looks perfect for drizzling, it is actually too thin to look good once I put it to use. Now my M.O. is to make it so that it looks too thick to me, and then it’s usually right.

  • aakulb

    Thank you!

  • Aster Adamson

    Made these for an Easter brunch to which I was invited. They were very tasty. The muffins have very little sugar so the grapefruit drizzle and pinch of grapefruit sugar was perfect. They look lovely as well so that’s always a bonus. Also a very forgiving recipe thank goodness. I thought I had all the ingredients and it turns out I didn’t. No oat flour or oatmeal. I substituted almond flour and it worked a treat.