Start to finish:50 min
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
2/3 plus 2 tablespoons granulated sugar, divided
2 large eggs
1 tablespoon grated orange zest
2/3 cup Vin Santo or other sweet wine
1 1/4 cups seedless red grapes (7 oz)
a jumbo/Texas muffin pan with 6 large (6- to 8-oz) cups (see cooks’ note, below)
Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt.
Beat butter with 2/3 cup granulated sugar using an electric mixer at medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in zest.
Add flour mixture in 2 batches alternately with wine, beginning and ending with flour and mixing until just incorporated.
Divide batter among muffin cups. Sprinkle with remaining 2 Tbsp granulated sugar. Bake until golden and springy to the touch, 18 to 20 minutes. Cool in pan 5 minutes, then loosen with a knife and remove. Cool to warm, 5 to 10 minutes more.
Photograph by Romulo Yanes