These Whole Grain Grapefruit Ricotta Muffins are one of our favorites for stocking our freezer. They are the perfect make ahead breakfast or snack!
Every night before bed, we always read each of the kids a bedtime story of their choosing. Now that we have three kids, that means three stories. As you might imagine, this takes some time, but it’s time well spent. We’re building valuable literacy skills through an activity that the kids love.
Most of the time, we read picture books, but lately we’ve been working our way through a few chapter books with Julia. Our current read is Charlotte’s Web, which I’ve read quite a few times in my teaching career. But reading it to my own kids, it’s like I’m experiencing it for the first time again with them. Julia is predicting what might happen next, and William laughs at Templeton’s antics.
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We’re nearing the end of the story and whichever book we choose next will have a pretty high standard to live up to.
Now I’m going to make what is possibly one of the cheesiest connections ever. If you know Charlotte’s Web, you know that one of the words Charlotte writes in her web to describe Wilbur is “humble.”
The other day, when I was brainstorming for this post and thinking about how to describe these muffins to you, I thought… they’re the type of muffin that I would describe as humble. As in, they’re not too sweet, and they have a wholesome flavor with a hint of butter and grapefruit. Nothing overpowering. Just subtle goodness.
But, like Wilbur, these muffins are something special. So special that I’ve made three batches in the span of two weeks and still can’t get enough. I’m stocking my freezer with these muffins because defrosting one on an otherwise ordinary morning makes me happy.
What is it about these muffins that will make you love them so?
There is the glaze. A sweet grapefruit-spiked glaze. Just a little drizzle is enough, and keeps these muffins on the healthier side. I like these muffins even without the glaze, so feel free to skip it if you’re watching your sugar intake.
While the glaze is delicious, I’m partial to the muffin itself in these Whole Grain Grapefruit Ricotta Muffins. I used a combination of white whole wheat flour and oat flour in the muffin batter. I love the texture that the oat flour brings to these. It gives the muffins a more hearty, substantial crumb. (I make my own oat flour by grinding rolled oats in my food processor or blender.) You can substitute all or some of the whole grain flours with all-purpose if you prefer.
I love using ricotta cheese in baked goods. My Lemon Ricotta Cake with Almond Glaze and Grapefruit Ricotta Cake with Cream Cheese Frosting are two bright citrus favorites! The ricotta cheese adds a little moisture to these muffins, and can be substituted with plain Greek yogurt if you don’t have ricotta on hand.
These Whole Grain Grapefruit Ricotta Muffins are a delicious way to use up that last bit of ricotta that you may have left over from making this Slow Cooker Spinach Ricotta Lasagna or these Spinach and Cheese Lasagna Stuffed Zucchini.
If you love sweet-tart grapefruit, I hope you will try these muffins. I think you’ll love every bite, from the humble barely-sweet muffin to the sweet grapefruit glaze!
- ¼ cup (packed) light brown sugar
- zest of one grapefruit (about 1 tablespoon)
- 1 ¾ cups white whole wheat flour
- ½ cup oat flour*
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- ½ cup ricotta cheese (or plain Greek yogurt)
- ⅔ cup milk
- ¼ cup pure maple syrup (or honey)
- ¼ cup grapefruit juice
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter, melted
- ½ cup powdered sugar
- 1 tablespoon grapefruit juice
- Preheat oven to 350 degrees F. Spray a non-stick muffin tin (this one is my favorite and is a bargain!) with cooking spray, or line with paper or parchment liners.
- Place brown sugar and grapefruit zest in a medium bowl. Use your fingertips to work the zest into the sugar until fragrant. Whisk in the white whole wheat flour, oat flour, baking soda, and salt.
- In a large bowl, whisk together the egg, ricotta (or yogurt), milk, maple syrup (or honey), ¼ cup grapefruit juice and vanilla. Whisk in the melted butter.
- Add the dry ingredients to the wet and stir with a spatula until barely combined. Scoop batter into the prepared muffin tin, filling each well about ⅔ full. (This scoop makes perfectly portioned muffins.)
- Bake for 15-16 minutes, until a tester inserted into the center of a muffin comes out with just a few moist crumbs attached.
- Cool muffins in the pan for 5 minutes and the transfer to a wire rack to cool completely. This mini spatula is my favorite tool for helping muffins out of the muffin tin.
- To make the glaze, whisk together the powdered sugar and 1 tablespoon grapefruit juice in a small bowl. Use a spoon to drizzle the glaze over the muffins. Enjoy!
**Muffins freeze well. Let the glaze dry completely and then store in a zip-top plastic bag for up to 2 months. Defrost at room temperature.