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

1. preheat oven to 375 degrees.

2. brush a 12 cup muffin pan with softened butter, dust with flour and tap out all excess.

3. in a bowl, whisk together 1 1/2 cups flour, baking powder, baking soda and salt.

4. 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.

5. 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.

6. 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.

7. remove the bowl from the mixer and gently fold in the grapes with a spatula.

8. divide the batter into the muffin cups and sprinkle generously with raw sugar.

9. 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.

10. cool in the pan for 5 minutes and then remove the muffins and cool on a wire rack.

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