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Preheat the oven to 350 degrees. Line a muffin tin with liners or grease with butter/cooking spray.
In a small bowl, stir together the grapefruit zest and sugar and rub it with your fingers until fragrant. Set aside.
In a medium bowl, whisk together the flour through salt.
In a large bowl, whisk together the sour cream through grapefruit juice. Whisk in the sugar mixture and poppy seeds.
Stir the dry ingredients into the wet. Divide the batter into the 12 muffin tins.
Bake for about 17-20 minutes, until lightly golden and an inserted toothpick comes out clean. Let the muffins cool.
Place the powdered sugar in a small bowl and stir in the grapefruit juice slowly until it reaches a consistency to be drizzled. Drizzle over the muffins and let dry.
Store any leftovers in an airtight container.