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Red Grape Muffins
~inspired by a recipe from Gourmet~
8 large muffins
1 1/2 cups plus 1 tablespoon all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
2/3 cup plus 2 tablespoons granulated sugar, divided
2 large eggs
2 tablespoons grated orange zest
2/3 cup concord grape juice
1 1/4 cups seedless red grapes
Preheat oven to 375 degrees F. with rack in middle. Generously butter muffin cups and dust with flour, knocking out excess.
Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt.
Beat butter with 2/3 cup granulated sugar using an electric mixer at medium speed until light and fluffy. Add eggs1 at a time, beating well after each addition. Beat in zest.
Add flour mixture in 2 batches alternately with grape juice, beginning and ending with flour and mixing until just incorporated.
Toss grapes with remaining tablespoon of flour, then fold into batter.
Divide batter among muffin cups. Sprinkle with remaining 2 tablespoons granulated sugar. Bake until golden and springy to the touch, 18 to 20 minutes. Cool in pan 5 minutes, then loosen with a knife and remove. Cool to warm, 5 to 10 minutes more.
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