I may have let out a little shriek at the grocery store yesterday when I spotted a package of seedless Concord grapes! Seedless, really??? Because if you've ever baked with grapes before, you know that picking out those little seeds is the worst job ever. It'll drive you crazy, but you do it anyway knowing that it will result in something wonderful. When baked, Concord grapes release their fruity flavor and take on a jam like consistency. And now that there's no need to labor, it's quick and easy to use them. Thank you to the kind genius who came up with seedless Concords. Hooray!
Concord Grape Muffins
- 1-3/4 cups all purpose flour
- 1/2 t. baking powder
- 1/2 t. baking soda
- 1/2 cup Greek yogurt
- 1/4 cup milk
- 1/2 t. vanilla
- 1/2 t. kosher salt
- 1 stick butter, unsalted and softened
- 3/4 cup sugar
- 2 large eggs at room temp
- 8 oz. Concord grapes, SEEDLESS (about 1-2/3 cup) stemmed
- Raw turbinado sugar for sprinkling on top (optional)
Preheat oven to 375F. Generously butter one muffin pan.
In a bowl, sift together dry ingredients, reserving 1/4 cup for coating the Concord grapes. This will keep them from sinking to the bottom of the batter. Set aside.
In another bowl, mix together the yogurt, milk, and vanilla. Set aside.
in the bowl of an electric mixer fitted with the paddle, mix together the butter and sugar until well blended. Add the eggs one at a time, beating well on medium speed.
Add the dry and wet ingredients in 3 additions, beginning and ending with the dry. Do not over mix.
Toss the grapes with the reserved flour mixture. Using a wooden spoon, gently mix them into the batter.
Fill muffin tin with about 1/2 cup of batter each and lightly sprinkle the tops with turbinado sugar if using.
Bake for 20-25 minutes, or until lightly browned, domed, and a tester inserted comes out clean.
Remove from the oven and cool on a rack for 10 minutes before unmolding.
Don't miss a single post CLICK HERE to subscribe