Sweet Wine and Red Grape Muffins
Elevate your baking game with these Sweet Wine and Red Grape Muffins, a delightfully unique recipe that blends the fruity sweetness of red seedless grapes with the aromatic notes of your favorite sweet wine, like Moscato or Riesling. These fluffy, golden muffins are perfect for breakfast, brunch, or a dessert that feels indulgent yet refreshingly light. The batter, enriched with the subtle tang of vanilla and a hint of milk, bakes up tender and moist, with juicy grape halves adding bursts of natural sweetness in every bite. Quick and easy to make in just 35 minutes, this recipe is an elegant twist on classic muffins, ideal for impressing guests or treating yourself. Dust with powdered sugar for a polished finish that’s as beautiful as it is delicious. Perfectly balanced and bursting with flavor, these muffins are sure to become a staple in your baking repertoire.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups sweet wine (e.g., Moscato or Riesling)
- 0.25 cups milk
- 0.5 cups vegetable oil
- 1 units large egg
- 1 teaspoons vanilla extract
- 1 cup red seedless grapes, halved
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to ensure even distribution of dry ingredients.
In a separate medium-sized bowl, mix the sweet wine, milk, vegetable oil, egg, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the muffins dense.
Gently fold the halved red grapes into the batter, ensuring they are evenly distributed.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18 to 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 5 minutes, then transfer them to a wire rack to cool completely.
If desired, dust the cooled muffins lightly with powdered sugar before serving for a touch of sweetness and presentation.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 191 mg | 8% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 16.8 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 62 mg | 1% | |
*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.
