Super Fluffy Grapefruit Coconut Muffins

14 Muffins
58 min

These easy and delicious muffins are made with grapefruit juice, zest and desiccated coconut then finished off with candied grapefruit and fresh mint. A must make recipe that is perfect for breakfast or afternoon tea!

We are running out of breakfast and I need to bake something quick and delicious. Citrus fruits are currently in season, I bought plenty of them whenever I pay a trip to our grocery shop. Both of my sons are big fans of fruits and citrus is one of their favourite. They love orange and mandarin and would never say no to them. When I made fresh honey lemon juice, my elder son would finished the drink in one gulp. To certain extend of how they obsessed with citrus, I’m going to introduce grapefruit to them today.

Grapefruit is from the citrus family. Compared to orange and mandarin, grapefruit is generally sour or bittersweet. Grapefruit is high in nutrients and load with Vitamins, hence adding grapefruit in our diet are beneficial to our health.

So yes!!! Today’s special is light and fluffy grapefruit coconut muffins!!!!! This citrus muffins are different from my CLASSIC ORANGE BUNDT CAKE. They are fluffier and softer with a light bitter aromatic and a subtle coconut flavour while the orange bundt cake is buttery with a sweeter and brighter orange scent.

This muffin recipe makes full use of a grapefruit. I added grapefruit zest and juice in the cake batter and used homemade candied grapefruit as the muffin’s toping with some fresh mint leaves as decoration. The muffins are unbelievably moist and flavoursome, both texture and taste are awesome!

This recipe makes 12-14 muffins and it only need 20 minutes to bake. They smell incredible during baking time. My 3 years old couldn’t wait to flip them out of the tray when I took the muffins out from the oven. As soon as they cooled down, he gulped down a whole muffin in a blink. LOL

Super Fluffy Grapefruit Coconut Muffins

Recipe details

  • 14  Muffins
  • Prep time: 35 Minutes Cook time: 23 Minutes Total time: 58 min
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Cake Batter

  • -1/2 cup, 125g softened unsalted butter
  • – 1 cup, 220g sugar
  • – 2 large eggs
  • – 1 cup, 250ml milk
  • – 2 cup, 264g self-raising flour
  • – 1/2 cup, 50g desiccated coconut
  • – 2 tbsp grapefruit zest
  • – 1/4 fresh grapefruit juice

Candied grapefruit

  • – 2 cups sliced grapfruits
  • – 1/2 cup, 110g sugar


For cake batter
– Preheat oven to 180°C, grease muffins tin or place liners in muffin tin.
– In a large mixing bowl, use a hand mixer to cream butter until creamy for about 2-3 minutes. Add sugar and beat on high speed until butter is smooth and lighten in colour, about 3 minutes. Scrap down the side of the bowl whenever required.
– Add one egg at a time into the mixture, beat for 30 second and add the second egg. Beat for one minute until mixture is well combine.
– Add milk and half of the flour into the mixing bowl, use a spatula to stir and combine mixture. Add the remaining flour, coconut, grapefruit zest and juice. Stir until cake batter is smooth with no lump. You can also use hand mixer to assist with incorporate the mixture but do not over whisk.
– Scoop batter into the muffin tin with liner, about 3/4 full. Bake in the preheated oven at 180°C for 20-23 minutes. Insert a toothpick at the center of the cake, if toothpick comes out clear the muffins are done.
– Transfer muffins to a cooling rack and let’s cool down completely before you add topping.
For candied grapefruit
– To make candied grapefruit, cook sugar on low medium heat for 3-4 minutes until sugar is fully dissolved. Stir constantly to prevent burns.
– Add sliced grapefruit and on low heat simmer for 15-20 minutes until sauce is thicken and grapefruit is soft and transparent. Let’s cool down in a bowl before adding onto the muffins.
– When you are ready to serve, add a slice of candied grapefruit on top of each muffin and decorate with fresh mint leaf. Enjoy with your favourite cup of tea!
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