Ingredients
- 1 1/2 cups + 1 tablespoon flour
- 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 sugar
- 2 eggs
- 1/2 cup sour cream (optional, makes the muffins more moist)
- 1 tablespoon lemon zest (original recipe calls for orange zest)
- 1 teaspoon vanilla (not in original recipe)
- 2/3 cup moscato (or vin santo or other sweet wine)
- 1 1/4 cups seedless red grapes
- raw sugar for garnish (or regular sugar)
- *plus more flour and butter for muffin cups
Directions
-
preheat oven to 375 degrees.
-
brush a 12 cup muffin pan with softened butter, dust with flour and tap out all excess.
-
in a bowl, whisk together 1 1/2 cups flour, baking powder, baking soda and salt.
-
prepare the grapes. mine were on the bigger side so i halved them. toss them w/ 1 tablespoon of flour until they are all well, but lightly coated.
-
in the bowl of an electric mixer, fitted w/ the paddle attachment, cream together the butter and sugar and until light and fluffy. add the eggs one at a time, beating well after each addition. add sour cream, vanilla and lemon zest and beat until well combined.
-
add the flour mixture in 3 batches alternately with the wine, begining and ending with the flour, until everything is just well combined. do not over mix.
-
remove the bowl from the mixer and gently fold in the grapes with a spatula.
-
divide the batter into the muffin cups and sprinkle generously with raw sugar.
-
bake for 18-20 mins or until the muffin tops are a deep golden brown and a toothpick entered into the center of a muffin comes out clean.
-
cool in the pan for 5 minutes and then remove the muffins and cool on a wire rack.