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1
Preheat your oven to 400 degrees F. In the bowl of your mixer, beat together the sugar and cubed butter, until light and fluffy, about 3-5 minutes. Add in your eggs, one at a time, scraping down the bowl as needed, then add in the vanilla extract.
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2
In a medium sized bowl, whisk together your flour, baking soda, baking powder and cinnamon. Add 1/3 of the flour mixture to the sugar mixture, beat to combine, then add half of your milk, beat to combine, and scrape down the bowl. Add another 1/3 of the flour, mix again, then add the rest of the milk, followed by the rest of the flour. Beat until just moistened and scrape down the bowl as needed. Fold in your halved and seeded concord grapes (I found the easiest way to seed them was to simply slice them in half along the slight split at the top, then use a small, sharp knife to scrape out the seeds. It takes less time than you'd think).
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3
Generously butter or grease 15 muffin cups (that's 1 full sized muffin pan plus a little extra). You can also use muffins cup liners, if you have them. Fill each muffin cup generously with your batter (I filled mine almost to the top). Sprinkle the tops liberally with raw or granulated sugar, then bake for 15-20 minutes, until the tops are a nice golden brown and the muffins are set. Allow to cool before removing from the pan. If any of the grapes oozed out and stuck the muffin to the pan, simple run a butter knife around the edges to remove the muffins. Serve warm with some salted butter or store in an airtight container, once cooled, at room temperature for up to 3 days.
