These delicious Concord Grape Muffins with Peanut Butter Glaze are a perfect breakfast treat or snack . They give a whole new meaning to PB&J!
While everyone has been flooding the internet with pumpkin and apple recipes, I have been searching high and low for Concord grapes. I love everything about Concord grapes. From their aromatic smell to their intense, sweet, musky flavor, I could just sniff and eat them by the pound.
I don't enjoy seeding them one bit so maybe I should take back some of the love. But then again, childbirth isn't fun either but you have to keep your eye on the prize. I am not so sure I can compare seeding Concord grapes to childbirth either. But the tedious, painful chore is well worth it after looking at your finished cups of seedless, halved grapes and knowing you are ready to bake muffins.
The other reason I love Concord grapes is that they remind me of my grandfather. When I was a child, he would grow them. I remember walking through the garden with him and the smell of the fragrant grapes. We would eat them right off the vine. My grandfather was funny because he wouldn't want anyone to touch them before they were perfectly ripened. I think he also counted the exact number on each cluster. If you snuck a few off the vine, he would always know.
The Concord grape season is quite short and I feel lucky to have found some grapes this late in the season. The season usually starts in the late summer and ends in the fall. I have found another grape similar to the Concord. The Niabell table grape is often called the “California Concord”. They grow in a mild climate and come out of the San Joaquin Valley of California.
I have seen some varieties of these grapes in the markets and they are a good substitute for Concord grapes. They don't have the same aromatic smell but they do taste intensely sweet like the Concord does. You really can use any type of grapes you like in this muffin recipe. When Concord grapes are no longer in season, I use other seedless grapes and they still make great muffins. Also, using seedless grapes cuts out lots of work in making these muffins. My grocery store has a variety of grapes especially in the fall so I like to also try different types in my muffins.
When I finally found my grapes, I decided to make some muffins. I love baking with them because they melt into little purple pools of jelly. And I dream about my house smelling of one big Concord grape. Just to add a little something to these muffins, I made a simple peanut butter glaze with honey.
Grape Muffin FAQ
How long will my grape muffins last?
- If you allow them to cool and then store them in an airtight container, they should last at least 2 days out on the counter. If you want to extend their self life, store them in the fridge, where they'll last at least a week.
- For this specific recipe, it's probably best if you don't glaze the muffin you're planning to save, especially if you want to reheat them.
Can I freeze these muffins?
- Absolutely. Again, make sure they've cooled all the way, then securely wrap in foil or plastic wrap or place into freezer bags. They should be good for a couple of months in the freezer.
How should I defrost my grape muffins?
- If you have the time, just leave them out on the counter for a few hours (or overnight, if possible).
- In a rush? You can also thaw in the microwave. Unwrap the muffin and microwave it for about 30 seconds, then check to ensure it's no longer frozen. Give it another 15 seconds or so if not.
- You can also wrap them in foil and heat them in the oven for about 15 minutes at 350 degrees F. This will ensure your muffins are warm and delicious again!
Do I have to make the peanut butter glaze?
- Definitely not! Your grape muffins will be sweet and delicious even without the glaze, but it adds an extra level of flavor. You can also just sprinkle them with some powdered sugar to make things super easy.
- Concord grapes not available? Try Niabell table grapes, which are very similar. Otherwise, you could use any kind of grape and get a similar result (seedless work best and make for the least amount of work!).
- If you're allergic to peanut butter or just not a fan, you could also make the glaze with any other kind of nut butter. Or, you could just drizzle the muffins with a bit of honey thinned out with warm water!
- For an even more complex flavor profile, you could grate some lemon zest into the batter and add a bit of citrus flavor.
- Looking to up the nutrition just a bit? Use whole wheat flour or a mixture of white and whole wheat.
More Autumn Recipes
If these grape muffins have you in the mood for even more fall food, try out some of these recipes!
- French Apple Loaf
- Sweet and Salty Fall Snack Mix
- Pork Tenderloin with Delicata Squash
- Rustic Cinnamon Apple Tart
- Gluten Free Chicken Noodle Soup
- Pumpkin Breadfrom Once Upon a Chef
- Butternut Squash and Carrot Soup from Dizzy Busy and Hungry
More Muffin Recipes
We love muffins for breakfast or snacks. Here are some other muffins that I love to make.
- Mini Pumpkin Donut Muffins with Cinnamon Sugar
- Orange Chocolate Chip Muffins
- Oatmeal Muffins with Applesauce via Taste and Tell
- Blueberry Peach Muffins
- Banana Chocolate Chip Muffins
If you like this grape muffin recipe, please give it a 5- star rating below.
Concord Grape Muffins with Peanut Butter Glaze
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ⅔ cup packed brown sugar
- 4 tablespoon canola oil
- 1 teaspoon vanilla
- 1 ½ cups concord grapes halved and seeded
- 1 ½ TBS smooth peanut butter
- 1 ½ TSP honey
- 1-2 tablespoon warm water
- Position oven rack in the middle position and preheat oven to 400 degrees. Line a standard 12 cup muffin pan with paper or foil liners.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- In a separate large bowl, whisk together eggs, buttermilk, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Don’t over mix; batter should not be smooth.
- Add grapes and combine. Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean and the tops are golden brown, about 12-15 minutes. Cool on a baking rack.
- While the muffins are baking, mix together peanut butter and honey in a small shallow bowl. Add one to two TBS warm water so that mixture thins out to a smooth glaze.
- As soon as the muffins are cooled for a few minutes, dip them one at a time in the glaze. Set on a rack to cool.