This is the time of year many of you will be planning for houseguests and holiday dinners. Things here will be simple, most likely spent celebrating with friends. I feel like this is something a lot of people don’t really talk about, but I’m certain we can’t be the only ones not spending the holidays with extended family. This has been the case for a few years now. After many years traveling back to Alabama for holidays, we decided before Clara was born that, once she arrived, our holidays would be spent where we’d most like to be – at home.
This is appalling to some of our friends, and I get it. It’s a natural expectation (for the majority of people) to be with family during the holidays. It’s this time of year that we get to answer questions of if we’ll be traveling or if people will be traveling to see us. It’s a bit awkward (not for us, for the person asking) when we answer no to both. Clara has yet to understand this expectation, so the way we spend our holidays is perfectly normal to her. Still, I like to make this time of year extra special for her, and really for all of us. We may not spend the day cooking an elaborate feast, but we always wake up and cook a fantastic breakfast.
Our Christmas morning tradition has been to enjoy these eggnog waffles before opening gifts, and these grapefruit muffins are a big contender for part of Thanksgiving morning breakfast. And for those of you that will be hosting others for the holidays, these muffins can be made ahead of time and frozen so that you’ve got a quick breakfast ready to go whenever people wake up.
These muffins are perfectly balanced. The tart zest and juice from the grapefruit is tamed with sweetness, both from sugar in the muffin and on top of it. They’ve got that wonderfully nutty flavor from whole wheat and oat flours, plus the added texture of poppy seeds. The simple powdered sugar glaze and grapefruit sugar make them feel decadent but not heavy. They’re delicious and perfect for turning ordinary days into something special.