This recipe for Grapefruit Poppy Seed Donuts is perfect for a spring brunch or garden party! They are made with whole grain flour, wholesome Greek yogurt, and coconut sugar with a light citrus glaze. #grapefruit #springrecipes #sweetcayenne
Grapefruit Poppy Seed Donuts
Prep Time
15 mins
Cook Time
20 mins
Total Time
1 hr
Course: Breakfast
  • 1 1/2 cups white whole wheat flour (or you can use 3/4 cup white flour and 3/4 cup whole wheat flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons of finely grated grapefruit zest
  • 1/2 cup organic cane sugar or coconut sugar
  • 2 large eggs
  • 1/3 cup extra-virgin olive oil (recommend: California Olive Ranch)
  • 1 teaspoon vanilla extract
  • 3/4 cup vanilla Greek yogurt plus 2 tablespoons divided
  • 5 tablespoons fresh grapefruit juice plus 1 tablespoon divided
  • 1 tablespoon poppy seeds plus more for garnish
  • 3/4 cup powdered sugar
  • Small grapefruit wedges for garnish
  • Special equipment: donut pan (these also bake fine in a muffin pan or mini loaf pan)
  1. Preheat your oven to 350 degrees F. Spray the insides of the donut pan with cooking spray and set aside on a baking sheet.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a small bowl, combine the sugar and grapefruit zest. Use your fingers to rub the zest into the sugar until the mixture is fragrant, about one minute. Set aside.
  4. In a large bowl, combine the eggs, oil, sugar + zest mixture, and vanilla. Beat with a handheld mixer on high speed until the mixture is light and thick, about 4 minutes. Reduce the speed to low and add in half of your flour mixture. Mix until just combined, then add the yogurt, mixing again on low until just combined. Add the remaining half of your flour mixture, followed by 5 tablespoons of the grapefruit juice and 1 tablespoon of the poppy seeds. Mix until just combined, then use a rubber spatula to gently fold in anything that may remain on the sides of your bowl.
  5. Pour the batter into your prepared donut pan and give it a slight shake to settle the batter into the corners of your pan. Bake for 16-18 minutes until the donuts are set and a toothpick comes out clean when inserted into the center.**
  6. Remove the donuts from the oven and set the pan on a wire rack for 5 minutes. Remove the donuts from the pan and transfer to the wire rack to cool completely. Repeat this process until you have baked all of the batter.
  7. To glaze the cooled donuts, combine the powdered sugar, the remaining 2 tablespoons of yogurt and the last 1 tablespoon of grapefruit juice in a small bowl. Whisk until smooth, then dip the donuts into the glaze. Sprinkle the tops with poppy seeds and top with a grapefruit wedge. Serve immediately or soon after glazing.
Recipe Notes

Like all donuts, these are best served on the day they are made. Once they are stored, the glaze will start to “melt” a bit as it attracts moisture. However, I still enjoy these up to 2 days afterward served chilled from the fridge with a cup of tea or coffee. The presentation is just best on the first day!