Grape Muffins (Egg-Free) – Plant-Based on a Budget

Why You’ll Love This Recipe

You’ve probably heard of raspberry or blueberry banana muffins (and maybe even blueberry peach muffins) and apple muffins, but have you ever thought of making grape muffins? These muffins are wonderfully moist, optionally spiced with cinnamon, and bursting with juicy chopped grapes in every bite.

Better yet, making muffins with grapes is so easy. They’re made with simple pantry staples, are egg and dairy-free (not that you can tell), easily customizable, freezer-friendly, and ready in just 35 minutes from start to finish.

You might also enjoy fresh grape salsa, an easy grape smoothie, easy grape jam, or another grape dessert recipe like easy grape sorbet.  

Ingredient Notes

Refer to the recipe card for the full list of ingredients, substitutes, and quantities.

• Flour: I used all-purpose flour, though regular or white whole wheat flour will work (use only 50% to avoid overly dense muffins). A gluten-free flour blend like Bob’s Red Mill or King Arthur’s should also work, though the muffins will be denser/drier.
• Sugar: You can use white sugar (organic for vegan), raw cane sugar, light brown, or coconut sugar. The color and flavor will vary.

Recipe Variations

There are plenty of delicious ways to play around with this grape dessert recipe, including:

• Citrus zest: Add 1-2 tsp lemon/orange zest.
• Fresh herbs: Just a little fresh rosemary or thyme pairs wonderfully with grapes.
• More fruit: Substitute some grapes for blueberries or chopped apples/pears.
• Nuts: Add crunch with toasted walnuts, pecans, pistachios, or almonds.
• Vegan chocolate: Add dairy-free white or dark chocolate chips or chunks.
• Swirl: Add a swirl of jam (like this grape jam, raspberry, or strawberry) or peanut butter.
• Vegan cream cheese: Spoon sweetened plant-based cream cheese ¾ way up the muffin cup batter.
• Toppings: Use a streusel/ crumble topping (like the one I use for my blackberry crumble) or a simple vanilla, maple, or this 3-ingredient lemon glaze over this grape dessert.

How to Make Grape Muffins

FAQs

Pro Recipe Tips

• 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.

Serving Suggestions

Enjoy a grape muffin warm/toasted or at room temperature, alone or with:

Lashings of vegan butter, plant-based cream cheese, a dollop of vegan yogurt (and a sprinkle of granola – like my easy peanut butter granola), or even a scoop of vegan ice cream, banana ice cream, etc.

Storage Instructions

Store: In an airtight container at room temperature for 2-3 days or in the fridge for 5-7 days.

Freezer: Flash-freeze the grape muffins until solid, wrap them in plastic wrap, and store them in a Ziplock/Stasher for up to 3 months. Thaw overnight in the fridge or on the counter for several hours.