Concord Grape Muffins: Freeze Now, Bake Later
It takes a little mental warm up to make the first batch of Concord Grape Muffins for the season. Instead of focusing on the tasty results—tender crumb, speckled with little bursts of grape jam, I fixate on the time it takes to seed the grapes before said muffins can become a reality.
And without fail, every year, once I get through making the first batch, I wonder why I waited. Yes, it takes time, about 10 to 15 minutes to remove the seeds, but it’s really well-worth it. The season is so short, and it’s not like I’m making concord grape muffins every day. Although, if I did, maybe I’d be faster at seeding them!
Thankfully, I can make a few extra batches of these concord grape muffins now that I discovered I can freeze and bake muffins straight from the freezer. This has been life changing. I mentioned it briefly, almost an after thought in my recent recipe for Oatmeal Banana Muffins.
Making muffin batter in advance, then freezing it & baking it straight from the freezer means warm, homemade muffins can at (almost) a moment’s notice.
Once you fill the muffin tin with the batter, you can place the tray in the freezer until the batter is frozen. This works best when using muffin tin liners (as opposed to greasing the tins with butter or cooking spray). Transfer the frozen muffins (with the liner intact) to a ziptop bag. Remove as much air as possible, and freeze for up to 1 month. Place frozen muffins back into a tin, and bake in a preheated oven, adding 5 to 7 minutes more to the baking time in the original recipe.
You can find my original recipe for Concord Grape Muffins here. I created it six years ago, and figure lots of people have that page bookmarked already. It’s been updated with metric measurements, which is something I’ve been meaning to do for years. The girls love these muffins so much, so that means I’ll be seeding a few more pints before the season is over.
I love the idea of using concords in muffins. I’ve made Naples (as in Naples, NY) concord grape pie. It’s thisclose to tasting like blueberry pie except for that indescribable tartness that only concords attain.
Thanks for the recipe, Jennie!
You’re very welcome, Louise. My little one asked if we could make a grape pie. I might have to give that a try. Alton Brown has a recipe for a grape crumble (I think) in his new cookbook! xo-Jennie
Chris at Hye Thyme Cafe
Funny, one of my co-workers (in NY like Louisee above) LOVES concord grape pie. I had never heard of it until he mentioned it a while back. About a week ago, he came across concord grapes at a farmers market and brought me some, but I was going out of town and didn’t have a chance to use them first, so I threw them in the freezer. Was going to attempt a small pie to see how it compared with the one he likes, but now I’m thinking I have to try the muffins! I’ve never seen concord grapes in a store, but when I was little, my best friend’s dad had them outside his office, so we used to pick the leaves to make stuffed grape leaves, and my mom would make jelly with the grapes. Can’t wait to try these! 🙂