Zesty Grapefruit Muffins: A Delightfully Moist Treat
Experience the Bright Flavor of Grapefruit in These Delicious Muffins!
These muffins are designed to combat dryness by incorporating fresh grapefruit, adding a wonderful texture and burst of flavor! With a generous layer of grapefruit jam and fresh grapefruit segments on top, you’ll truly savor the essence of grapefruit. Perfect for an afternoon tea or a delightful homemade gift!
Muffin Batter Ingredients- 200g unsalted butter, softened
- 200g granulated sugar (or light brown sugar for a richer flavor)
- 1 pinch of salt
- 4 large eggs, at room temperature
- 1 tsp vanilla extract
- 150g sour cream, at room temperature
- 50g milk, at room temperature
- 280g all-purpose flour, sifted
- 100g whole wheat flour, sifted
- 5g baking powder
Cooking Instructions
Step 1
In a large bowl, cream together the softened unsalted butter, granulated sugar, and a pinch of salt using an electric mixer or whisk until the mixture is light, pale, and fluffy. This aeration step is crucial for a light and tender muffin texture.
Step 2
In a separate small bowl, lightly whisk the room-temperature eggs with the vanilla extract. Gradually add this egg mixture to the butter-sugar mixture, about 2-3 additions, mixing well after each addition until fully incorporated. Be careful not to add too much at once, as this can cause the batter to curdle.
Step 3
Add the room-temperature sour cream to the batter and mix on low speed until just combined. Sour cream contributes significantly to the moisture and tender crumb of the muffins.
Step 4
In another bowl, whisk together the sifted all-purpose flour, whole wheat flour, and baking powder. Add these dry ingredients to the wet ingredients in two or three additions, mixing on low speed or by hand with a spatula until just combined. Be careful not to overmix; stop as soon as you no longer see streaks of flour.
Step 5
Finally, pour in the room-temperature milk and mix until just incorporated. The batter should be smooth and pourable. Transfer the finished batter into a piping bag fitted with a round tip, or prepare to spoon it into the muffin cups.
Step 6
Line a muffin tin with paper liners. Fill each liner about halfway with the grapefruit muffin batter. Then, carefully spoon about 1-2 tablespoons of grapefruit jam into the center of each muffin cup, ensuring it doesn’t overflow.
Step 7
Spoon the remaining batter over the jam to cover it, filling each liner to about two-thirds full. Arrange a few fresh grapefruit segments on top of each muffin. Bake in a preheated oven at 175°C (350°F) for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on your oven.
Step 8
Once baked, carefully remove the muffins from the tin and place them on a wire rack to cool completely. Allowing them to cool fully will enhance their texture and allow the citrus flavors to meld beautifully.
