Grape Muffins (Egg-Free)
These easy grape muffins are moist, fluffy, & loaded with sweet, juicy grapes throughout for a jammy treat!
Servings: 12 muffins
Calories: 230kcal
Equipment
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 cup plant-based milk
- 2 teaspoons vanilla extract
- ½ cup neutral oil (such as canola or vegetable oil)
- 2 teaspoons white vinegar or apple cider vinegar
- 2 cups chopped seedless grapes
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using).
- In a separate bowl, whisk together the plant-based milk, vanilla extract, oil, and vinegar.
- Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
- Gently fold in the chopped grapes until evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t use too much flour: Don’t scoop it. Instead, fluff it in its bag with a fork, spoon it into a measuring cup, and level with a knife to avoid dry, dense muffins.
- Don’t over-mix: To avoid dense, gummy muffins, mix the batter until only just incorporated – a few small lumps are fine.
- Use seedless grapes: This makes a BIG difference to texture and enjoyment. Otherwise, the seeds will need to be removed first.
Nutrition
Calories: 230kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 147mg | Potassium: 73mg | Fiber: 1g | Sugar: 17g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
