A delicious and satisfying breakfast or snack!
I’m a huge fan of muffins. At last count, there were about a dozen recipes on this website and I’m often dreaming up new flavour combinations. Among my favourites are pear-gingerbread, double raspberry and these unique cornbread muffins with blueberry cream cheese filling. I’ve also been exploring the savoury world – these healthy pizza muffins are fantastic. I really like using sour cream or plain yogurt in my muffin batter as I find it makes for rich-tasting muffins that are never too heavy nor too dry. These muffins freeze beautifully, so they’re great to keep on hand for spontaneous brunches or grab-and-go snacks.
- 1 1/4 cups (310 mL) all-purpose flour
- 1/2 cup (125 mL) whole wheat or oat flour
- 2 teaspoons (10 mL) baking powder
- 1/2 teaspoon (2.5 mL) kosher salt
- 2/3 cup (160 mL) sour cream or plain yogurt
- 3/4 cup (180 mL) white sugar
- 2 large eggs
- 1 tablespoon (15 mL) freshly grated grapefruit zest
- 1 teaspoon (5 mL) pure vanilla extract
- 1/3 cup (90 mL) melted butter (can use canola oil or melted coconut oil if preferred)
- 1/3 cup (90 mL) freshly squeezed grapefruit juice
- 1/2 cup (125 mL) toasted, chopped walnuts
- Preheat the oven to 375°F. Line 14 muffin tin compartments with paper liners.
- In a small bowl, whisk the flours, baking powder and salt together. Set aside.
- In large bowl, combine the yogurt, sugar, eggs, grapefruit zest, vanilla, melted butter and grapefruit juice. Whisk to blend well.
- Add the dry ingredients to the bowl of wet ingredients and gently whisk until thoroughly moistened.
- Add walnuts and stir just a few times to incorporate.
- Use a scoop to transfer the batter to the prepared muffin tin compartments and bake for 16 – 18 minutes, or until a tester comes out clean.
Makes 14 muffins.