Pinot Noir Grape & Honey Crumble Muffins
Where would we be without the joy of experimenting with food? Here at Tītoki, we’re lucky to have an abundance of grapes beyond what we needed for harvest this year. Some are left for the birds, while others become an opportunity to try something new in the kitchen.
We landed on honey crumble muffins with a Pinot Noir grape twist. The crumble topping quickly became a favourite part of the process — made by hand with chilled butter, brown sugar, and flour, it came together into a perfectly golden, buttery layer. Inside, the muffins were softened with Greek lemon yoghurt, adding a gentle citrus lift, while the Pinot Noir grapes brought bursts of colour and natural sweetness throughout. A light drizzle of honey over the top finished them off perfectly.
They were best enjoyed straight out of the oven, still warm, paired with a cup of black tea to balance the sweetness. Simple, comforting, and just a little bit different.
This was our first time baking with Tītoki grapes, and it’s safe to say it won’t be the last. There’s something satisfying about seeing them take on a new life outside of the bottle, and we’re looking forward to more recipe experiments and flavour discoveries to come.
It’s moments like these that remind us there’s more to grapes than what ends up in the bottle.
Want to try them out for yourself? Enjoy our Honey crumble muffins with whichever fruit you decide to add; recipe below
From Tītoki’s Table to yours!
Warm Pinot Noir grape & honey crumble muffins
Pinot Noir Grape & Honey Crumble Muffins
A simple, slightly experimental bake using our own Pinot Noir grapes — best enjoyed warm, with a cup of black tea.
Ingredients
Muffins
1 cup plain flour (can be Gluten free)
1 tsp baking powder
⅛ tsp baking soda
Pinch of salt
¼ cup brown sugar
2 tsp honey
2 tbsp melted butter (or olive oil)
1 egg
⅓ cup Greek yoghurt
½ tsp vanilla extract (optional)
Zest of ½ orange (optional)
¾ cup Pinot Noir grapes, halved and seedless
Crumble Topping
3 tbsp flour
2 tbsp brown sugar
2 tbsp cold butter, cubed
Optional: 2 tbsp sliced almonds
Method
Preheat oven to 180°C (350°F) and line a muffin tin (this recipe makes around 10 muffins).
Make the crumble
Use your hands to rub the cold butter into the flour and brown sugar until a soft, crumbly texture forms. Stir through almonds if using, then set aside.
Mix the dry ingredients
In a bowl, combine the flour, baking powder, baking soda, and salt.
Mix the wet ingredients
In a separate bowl, whisk together the melted butter, brown sugar, honey, egg, yoghurt, vanilla, and orange zest.
Bring it together
Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
Add the grapes
Fold in the halved Pinot Noir grapes, distributing them evenly through the batter.
Fill and crumble top
Spoon the mixture into the muffin tin, filling each about ¾ full. Sprinkle generously with the crumble topping.
Bake
Bake for 20–25 minutes, or until golden and a skewer inserted comes out clean.
Cool slightly
Let the muffins sit for around 10 minutes before removing from the tin.
To finish
Drizzle with a little warm honey while still slightly warm for a soft shine and extra sweetness.