A delightful twist on classic muffins, featuring juicy grapes and a hint of vanilla.
Preheat your oven to 375°F and line a muffin tin with paper liners.
Preheating ensures even baking from the start.
In a large mixing bowl, combine the flour, sugar, and baking powder.
Sifting the dry ingredients can help avoid lumps.
In another bowl, whisk together the milk, eggs, melted butter, softened margarine, and vanilla extract.
Ensure the melted butter is not too hot to prevent cooking the eggs.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Overmixing can lead to dense muffins, so mix until just combined.
Fold in the grapes gently to distribute them evenly throughout the batter.
Coating the grapes in a bit of flour can help prevent them from sinking.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Rotating the muffin tin halfway through baking can ensure even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature, and enjoy!
Pair with a hot beverage for a comforting treat.
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