2 1/4 cup granulated sugar
zest of 1 grapefruit
1 cup of coconut yogurt
1 cup olive oil
1 teaspoon vanilla extract
3 cups of Bob's Red Mill 1-1 baking flour
1 tablespoon + 2 teaspoons baking powder
1 teaspoon kosher salt
1 to 1 1/2 whole grapefruit, chopped (if chopped in larger pieces the muffin will be more bitter so I prefer smaller chunks)
Preheat the oven to 350 degrees F. In a stand mixer using the paddle attachment, combine your sugar and grapefruit zest until the sugar is a light yellow or pink color. Mix in the eggs. Then add in the yogurt, olive oil, and vanilla then beat until combined.
In a smaller bowl, whisk together your flour, baking powder, and salt. Add all the flour mixture into the wet ingredients and beat on medium-high speed for 1 minute. Finally, fold in the chunks of grapefruit and your muffins are ready to go.
Line 2 muffin tins and pour the batter into the muffin tins. I find that using an ice cream scoop works well for this job. Scooping one scoop into each muffin cup makes all of them exactly the same size.
Bake for 25-30 minutes, until the tops of the muffins, are golden brown. Let the muffins cool for 20 minutes before removing them from the pan. These will keep well in an airtight container at room temperature for a few days or you can put them in a ziplock bag and store in the freezer.