Grapefruit Buttermilk Muffins

It’s grapefruit season!  Have you noticed the heaping mountains of them in the produce sections of the grocery stores?

Now is the time to buy those luscious pink grapefruits because this time of year they’re at their cheapest.  You can add it to your salad or differents food but once they deteriorated, you can make a delicious cake with them.
Pink grapefruits are wonderful.  They really don’t require any sugar at all to eat them plain.  So good, so juicy. And here is a great recipe for grapefruit.


½ cup butter, at room temperature
1 cup sugar
2 large eggs, separated
¾ cup buttermilk
Grated zest of one pink grapefruit (about 1½ tablespoons)
½ cup freshly squeezed pink grapefruit juice
1 teaspoon vanilla extract
2 cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
For the grapefruit sugar topping:
2 teaspoons pink grapefruit zest
¼ cup sugar

Preheat the oven to 350 F.
Cream the butter and sugar in a large bowl for several minutes until light pale and fluffy. Add the egg yolks and beat until combined. Add the grapefruit juice, zest, and vanilla extract and beat until combined.
In a separate bowl, combine the flour, baking powder, baking soda and salt. A bit at a time, carefully fold the flour mixture into the batter using a rubber spatula. Add the buttermilk between flour additions. Some lumps are fine. Be careful not to over-stir.
Beat the egg whites until soft peaks form. Using a rubber spatula, carefully fold the egg whites into the batter, again being careful not to over-stir. Spoon the batter into the muffin tins about ¾ full.
Using your fingers, combine the grapefruit zest with the sugar in a small bowl. Sprinkle the grapefruit sugar on top of the muffins.
Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.