Grape Muffins
Sweet and tender grape muffins with a hint of nutmeg, perfect for breakfast or snack, appealing to both kids and adults with their fruity burst of flavor.
Ingredients
Instructions
- Combine biscuit mix, brown sugar, and nutmeg in a mixing bowl. Mix well.
- Beat egg until frothy; mix in milk and melted butter.
- Pour egg mixture into dry ingredients and mix well.
- Stir in grapes.
- Turn batter into 12 well-greased 2 1/2-inch muffin cups.
- Bake in preheated 400° oven for 20 minutes.
- Remove from pan while hot.
Tips & Substitutions
For added flavor, consider substituting half of the grapes with blueberries or chopped nuts. You can also use whole wheat biscuit mix for a healthier version. If you prefer a sweeter muffin, increase the brown sugar to 3/4 cup. Make sure the butter is not too hot when mixing with the egg to avoid cooking it.
Serving Suggestions
These grape muffins are delightful served warm for breakfast or as a snack. They pair beautifully with Pat'S Fruit Dip for an extra touch of sweetness. Consider serving them alongside a fresh fruit salad or yogurt for a complete meal. They also make a great addition to brunch spreads or holiday gatherings.
Storage & Reheating
Store any leftover grape muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm them in a preheated oven at 350°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grape Muffins contains roughly 298 calories, with 2g protein, 20g carbohydrates, and 24g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How can I make these muffins vegan?
To make these muffins vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Use plant-based milk and replace the butter with a vegan alternative. The muffins will still be delicious and moist!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).