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grapefruit poppyseed muffins  

So the other day we had a real life FRIENDS episode played out in our house.

For all you FRIENDS fanatics, remember the episode where Phoebe’s smoke detector started beeping so she thought taking the battery out would fix it but the stupid thing kept on beeping anyway? Then she got so mad she whacked that thing into pieces but the smoke detector still refused to die?

Yeaaaaaaah. That totally happened this week. Our smoke detector in the spare room started beeping one morning while we were getting ready for work, but after a half hour of beeping, it stopped. On the way back from the gym that day, I asked the mister if we should stop by the store to get batteries for it… he figured since it had stopped beeping, we should be fine… NOT.

PSA: If your smoke detector ever ever ever beeps, please please please for your own insanity’s sake, CHANGE THE BATTERIES. Seriously.

Because later that evening, the dang thing started beeping again. Brian ripped the thing off the ceiling and guess what? It kept beeping. We then decided that maybe taking the battery out would maybe fix the problem… except it didn’t. So we tossed it in the garage, hoping to be able to sleep in peace without getting woken up by the fire department (you know, like how they woke Phoebe up because she tossed hers down the trash chute?).

But wait, it gets better! Five minutes after we laid down, the smoke detector in the hallway started beeping… no joke. Seriously. It’s like they talk to each other…

“Hey hallway detector! I’m getting banished to the garage so keep the beeping going!” Ugh.

Needless to say, we had a terrible night’s sleep (we were just too lazy to get back out of  bed to rip the other one off), and we woke up super grouchy.

You know what would’ve made my morning a little bit more tolerable? These muffins.

grapefruit poppyseed muffins

grapefruit poppyseed muffins

They’re so citrusy and so easy to make! Each bite you take is like taking a bite of summer – light, sweet, and tangy all rolled into one, each double dunked – yes! double dunked – into a sweet glaze that will make you want to lick the bowl clean.

grapefruit poppyseed muffins

grapefruit poppyseed muffins

So the moral of the story is this: either 1) always change your smoke detector’s batteries when daylight savings time comes around like you’re supposed to, or 2) always keep a spare battery around the house.

But if you don’t and your smoke detector beeps at you all night, I sure hope you have these on hand for the next morning… you’ll need it.

grapefruit poppyseed muffins

If you’re looking for other breakfast items, you can check out where I keep all my other breakfast recipes here.

grapefruit poppy seed muffins
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For the muffins
  1. 2/3 cup granulated sugar
  2. Zest from 1 large grapefruit (plus more for garnish, if desired)
  3. 1/3 cup vegetable oil
  4. 1/8 cup poppy seeds
  5. 2 teaspoons grapefruit juice
  6. 2 teaspoons vanilla extract
  7. 1 large egg, at room temperature
  8. 2 and 1/2 cups all-purpose flour
  9. 3 and 1/2 teaspoons baking powder
  10. 1 teaspoon salt
  11. 1 and 1/4 cups milk
For the glaze
  1. 4 tablespoons unsalted butter, melted and cooled
  2. 2 and 1/2 cups powdered sugar
  3. 1 teaspoon vanilla extract
  4. 4~5 tablespoons grapefruit juice
Instructions
  1. Preheat oven to 350 degrees. Thoroughly spray 15 muffin tins with cooking spray, set aside.
  2. In the bowl of an electric mixer, combine the sugar and grapefruit zest. Rub together with your fingers until fragrant. The texture should resemble somewhat like wet sand.
  3. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
  4. Add in the oil, poppy seeds, grapefruit juice, vanilla, and egg. Mix on low speed until just combined. Alternately, add in the flour mixture and milk, starting and ending with the flour mixture until just combined. Do not overmix.
  5. Using a medium cookie scoop (about 1.5 tablespoons), fill each well with muffin batter, about 2/3 full. Bake for 17-20 minutes, or until an inserted toothpick comes out clean. Cool for 5 minutes before removing them onto a cooling rack to cool completely.
  6. While muffins are cooling, make the glaze: combine all the glaze ingredients in a medium bowl. Dip the tops of each cooled muffin in the glaze and return it to the cooling rack. Let glaze set for 10 minutes, then dip the muffins in the glaze again for a thicker coating of glaze. Top with additional grapefruit zest, if desired. Muffins can be stored in an airtight container for up to 5 days.
  7. Makes 15 muffins
Adapted from Girl Versus Dough
Adapted from Girl Versus Dough
Simple Everyday Food http://www.simpleeverydayfood.com/
Recipe adapted from Girl Versus Dough

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