Red Currant Muffins
Bursting with tangy pops of flavor, these Red Currant Muffins are a delightful treat that strikes the perfect balance between sweetness and tartness. Made with fresh or frozen red currants, these muffins boast a soft, moist crumb and a vibrant, fruity twist that sets them apart from your standard baked goods. The recipe combines simple pantry staples like all-purpose flour, buttermilk, and melted butter, making it easy to whip up in just 15 minutes of prep time. Gently folded red currants keep the batter beautifully speckled, while optional powdered sugar dusting adds a touch of elegance. Perfect for breakfast, brunch, or a mid-day snack, these muffins are a must-try for anyone craving a unique and refreshing baked indulgence.
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 150 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 120 grams unsalted butter (melted and slightly cooled)
- 120 milliliters buttermilk
- 1 teaspoon vanilla extract
- 2 large eggs
- 150 grams red currants (fresh or frozen)
- 1 tablespoon powdered sugar (optional, for dusting)
Instructions
Preheat oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In another bowl, mix the melted butter, buttermilk, vanilla extract, and eggs until well combined.
Slowly pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined (do not overmix).
Fold the red currants into the batter carefully to avoid breaking the berries and turning the batter red.
Divide the batter evenly among the prepared muffin cups, filling each one about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
If desired, dust the muffins with powdered sugar before serving.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 14.7 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 80 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
