Hale Groves Ruby Red Grapefruit Buttermilk Muffins Recipe

The Hale Groves Team
grapefruit buttermilk muffins

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Hale Groves Ruby Red Grapefruit Buttermilk Muffins are a delightful breakfast treat that’s both tangy and sweet. The combination of sweet, zesty Ruby Red Grapefruit and rich buttermilk gives the muffins a complex flavor profile that will elevate your Sunday brunch and complement any savory breakfast. A muffin pan and paper muffin cups make baking and cleanup simple and fast.

Preparing these muffins is as easy as mixing the dry ingredients, adding the eggs, grapefruit juice, zest, and a few more items and blending it all into a smooth batter. The ruby red grapefruit adds a refreshing burst of citrus flavor to the muffins, while the buttermilk keeps them moist. These Ruby Red Grapefruit Buttermilk Muffins are perfect for anyone who loves a tangy and sweet breakfast treat, and they’re easy to make ahead of time for a quick grab-and-go breakfast during the week.


1 Cup Sugar
½ Cup Butter at room temperature
2 Large Eggs, separated
¾ Cup Buttermilk
Grated Zest of 1 Hale Ruby Red Grapefruit (reserve 2 tsp for topping)
½ Cup Fresh Squeezed Hale Ruby Red Grapefruit Juice

1 tsp Vanilla Extract
2 Cups All Purpose Flour

1 ½ tsp Baking Powder
1 tsp Baking Soda

¼ tsp Salt

For Topping

¼ Cup Sugar
2 tsp of the Grapefruit Zest


Preheat oven to 350ºF. In a mixing bowl, cream together the butter and sugar until fluffy. Add 2 egg yolks and beat until smooth. Add grapefruit juice, zest, and vanilla extract and blend until mixed well.

In a second bowl combine the flour, baking powder, baking soda, and salt. Working in small amounts of about three or four tablespoons, add the dry mixture into the bowl of the wet ingredients, and fold in each time, using a rubber spatula. Add about 5 or 6 tablespoons of buttermilk between each flour addition and stir each time. Continue in this way until all ingredients are incorporated. It is normal to have a few lumps in the batter, so do not over-stir at this stage.

In a separate bowl beat the egg whites until slightly thick with soft peaks forming. Fold the egg whites into the batter gently then spoon batter into muffin cups in a muffin pan. Mix the remaining zest and sugar in a small bowl and sprinkle on top of each muffin. Bake for 20 to 25 minutes, until a wooden pick inserted comes out clean.


Ruby Red Grapefruit Buttermilk Muffins can be stored refrigerated in an airtight container for several days.

Try this recipe with your favorite oranges.

Serve with vanilla ice cream for a tasty dessert.

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