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Grapefruit Yogurt Muffins

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 24
Author: Jennifer Pallian BSc, RD


  • 4 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 tsp baking soda
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 2 cups yogurt
  • 2 eggs
  • 2 tbsp finely grated grapefruit zest
  • 1 heaping tsp finely minced fresh rosemary
  • 1 tsp vanilla extract
  • 1 cup vegetable oil like sunflower, canola or safflower  oil
  • 1/2 cup grapefruit juice
  • 1/2 cup whole milk

For glaze

  • 1 1/2 tbsp plain yogurt
  • 1 cup powdered sugar
  • milk as needed about 1 tsp


  • Preheat the oven to 375ºF and line two 12-cup muffin tins with paper liners.
  • In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.  In a separate bowl, whisk together yogurt, eggs, vanilla, rosemary, oil, grapefruit juice and milk.  Make a well in the dry ingredients then pour in the yogurt mixture.  Use a light hand and a rubber spatula to gently combine the two, and don't over-mix.  Divide batter among paper cups and bake for 18-22 minutes, until tops spring back when gently pressed in the middle. Transfer muffins to wire racks to cool completely.
  • To make glaze, slowly whisk the sugar into the yogurt and add enough milk as needed to make a dippable consistency (I added a teaspoon for a fairly thick glaze). When muffins are cool, flip them upside-down and dip their tops in the glaze, letting excess drip off before returning them to the wire racks.  Allow about an hour for the glaze to set.  Top with a small wedge of grapefruit, if desired.