These yogurt muffin might be imposters. They were definitely muffins before I glazed them, but now (by reasonable standards of breakfast) they’ve maybe tipped over into cupcake territory. However I’m going to stand by my naming decision because I’ve been enjoying one with my morning coffee all week while everyone in resolution land is probably still plugging their noses and choking down celery-turmeric smoothies.
Speaking of resolutions, I blathered on about in the last post about my intention to spending more time planning. And I’ve gotten pretty regimented in planning work stuff, which feels great – so much less time is wasted and I am way more productive. Now in 2017, I’d like to put that same energy into planning the fun stuff, too.
I have so much I want to do in life (so much to read! so much to see! so many things to try!), and there’s nothing I find more depressing to me than feeling stationary – like my feet are stuck in the mud and life is passing me by. They say kids keep you grounded, but it doesn’t have to mean grounded like with fog at the airport, right?
I’ve always really flown by the seat of my pants when it comes to my off-work time. I rarely have weekends planned, and never even research anything in advance of travel. Spontaneity worked okay for me when I had fewer responsibilities, but lately, as the weeks tend to whiz past without much occurence, I feel like I to put more care and actual intention into squeezing more out of life.
I see other women with careers and more kids than I have accomplishing amazing feats (even just feeding themselves/their children home-cooked meals every day), creating beautiful things, learning new skills and doing fun stuff and taking trips. I get so much more accomplished in work when armed with a plan, so I think that investment in scheduling and being organized in my personal life is what might make the difference. You know, between me following in the footsteps of the women I admire vs. stumbling behind them in my sweatpants asking strangers what day it is.
SO I’ve started making plans. Even for little things like making a date with myself to start a specific new book in the evening, or deciding on a theme for acrylic paint sketches (grapefruits this week – you can see in my instagram story!) so I’m not always just staring at a blank page. Booking a weekend getaway for next month. Locking in the babysitter for a weekend day so Adarsh and I can go snowshoeing in the mountains. Planning to make something totally new from a cookbook I’ve never used. Scheduling in a few minutes here and there to watch YouTube videos and learn new photography skills. Being an organized grown-up.
Do you have a growing library of unread novels in your kindle? A set of pristine watercolour paints and a book of untouched paper? A pinterest board of three dozen places you’d like to see in your own province? A collection of eleventeen-thousand cookbooks full of beautiful, unused recipes? Join me in planning to plan!
Ok, the muffins. MOIST (always), packed with bright grapefruit flavour and a subtle whiff of rosemary (trust me, so delicious. It’s a combination I obviously love ie: Grapefruit Rosemary Gin Fizz). And the presence of yogurt in both muffin and glaze totally affirms breakfast appropriateness. Yogurt and grapefruit, people. They practically just ran 2 kilometers for you.
Grapefruit Yogurt Muffins
- 4 cups all purpose flour
- 1 ½ cups granulated sugar
- 1 ½ tsp baking soda
- 1 tbsp baking powder
- ½ 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
- ½ cup grapefruit juice
- ½ cup whole milk
- 1 ½ 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.
Last Updated on January 16, 2017 by Jennifer Pallian BSc, RD
How long does the glaze last, refrigerated and unrefrigerated? Do the muffins freeze well glazed?
I made your recipe last night, but divided into three to try a couple other variations, incuding one without rosemary (since I only had dry), and one with poppy seeds and no rosemary. I put slightly more zest and a bit of pulp, and it is a nice delicate but distinct flavour. With the glaze, which I haven’t tried yet, I daresay I could have made it stronger, since I was looking to use up more of a whole grapefruit. Great recipe 🙂