Grape Muffins
Delight your taste buds with these wonderfully soft and fruity Grape Muffins, a unique twist on classic baked goods! These muffins are packed with bursts of juicy, seedless grapes that add natural sweetness and a refreshing pop of flavor to every bite. Made with pantry staples like all-purpose flour, granulated sugar, and a touch of vanilla, this recipe is easy to whip up in just 15 minutes of prep time. Coating the fresh grapes in flour ensures even distribution, preventing them from sinking in the batter as they bake to golden perfection. Perfect for breakfast, brunch, or an anytime snack, these light and fluffy muffins are a crowd-pleasing treat. Serve them warm or at room temperature, and enjoy the perfect balance of tender crumb and fruity goodness!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups milk
- 0.25 cups unsalted butter, melted
- 1 teaspoons vanilla extract
- 2 pieces large eggs
- 1.5 cups fresh seedless grapes (red or green)
- 1 tablespoons all-purpose flour (for dusting grapes)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the milk, melted butter, vanilla extract, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula until just combined. Be careful not to overmix.
In a small bowl, toss the fresh grapes with 1 tablespoon of flour to coat. This helps prevent the grapes from sinking to the bottom of the muffins.
Gently fold the floured grapes into the batter, ensuring they are evenly distributed.
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the grape muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 2301 mg | 100% | |
| Total Carbohydrate | 395.7 g | 144% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 195.1 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 354 mg | 27% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1143 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
