Winter Crunch grape muffins are baked until golden with those special grapes for a light and tender sweet treat perfect for breakfast or snack time.
I must confess that I had never heard of Winter Crunch™grapes before they arrived, a gift of Melissa’s Produce, along with some sweet pumpkin persimmons and butterscotch pears. I was expecting the last two items since signing up to take part in the family baking challenge, but the grapes were a surprise.
They are crunchy and sweet and it took a lot of self-control not to sit and eat the whole clamshell full before I could create something with them. This is not a sponsored post but I still wanted to take advantage of the gift by making something to share.
According to the Melissa’s Produce website, “Due to their late harvest, these grapes develop an excellent sweet flavor tone that is juicy and delicious. Great sizing, sugar content and texture, this seedless grape variety tops the competition.” They are indeed lovely and a great bonus.
Winter Crunch Grape Muffins
The grapes retain a bit of their eponymous crunch in these sweet muffins, even though I cut them into quarters. The reddish purple outsides contrast beautifully with the pale green insides.
Ingredients for 6 muffins
1 1/4 cup or 156g all purpose flour
1/2 cup or 100g sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup or 120ml milk
1/4 cup or 60ml canola oil
1/2 teaspoon vanilla
1 large egg
1 generous cup or about 175g fresh Winter Crunch™grapes, cut in quarters
Method
Preheat your oven to 350°F or 180°C Generously grease the cups and top of 6-cup muffin pan or use paper muffin liners.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Stir in about two thirds of your quartered grapes, coating them well with the mixture. Set aside the other third for topping.
In another smaller mixing bowl, whisk together the milk, oil, vanilla and egg. Pour the wet ingredients into the dry ingredient bowl.
Gently fold the milk mixture into the flour mixture just until dry ingredients are moistened.
Divide your batter evenly between the six muffin cups. Top with the reserved grape quarters. I put some up and some down to show off the color difference.
Bake for 20-25 minutes in your preheated oven or until muffins are turning golden.
Remove from oven and leave to cool on a wire rack for a few minutes before removing the muffins from the pan.
I couldn’t wait for these to cool completely and I’m so glad I didn’t. They are fabulous warm.
This recipe can also be baked as a small coffee cake, if you don’t have a muffin pan. Extend baking time by five to 10 minutes or, once again, until golden.
Enjoy!
It’s the last Monday of the month so that means it is Muffin Monday. My blogger friends and I get together to share muffin recipes we hope you will love. Check them out below.
- Banana Nutella Muffins from A Day in the Life on the Farm
- Cranberry Orange Muffins from Karen's Kitchen Stories
- Dutch Apple Pie Muffins from Making Miracles
- Olive Oil Gingerbread Muffins from Culinary Adventures with Camilla
- Sourdough Gingerbread Muffins from Zesty South Indian Kitchen
- Sugarplum Muffins from Palatable Pastime
- Winter Crunch Grape Muffins from Food Lust People Love
#MuffinMonday is a group of muffin loving bakers who get together once a month
to bake muffins. You can see all of our lovely muffins by following our
Pinterest board.
Updated links for all of our past events and more information about Muffin
Monday can be found on our
home page.
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