Red currant muffins

5 from 1 vote

Fresh red currant muffins that are easy to make in one bowl. Lower in sugar for a healthier snack.

Prep Time10

Cook Time25

Total Time35

Servings: muffins

Calories: 228kcal

Ingredients

Dry ingredients

2 cups all-purpose flour 9 ounces
½ cup granulated sugar
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet ingredients

¾ cup milk
½ cup vegetable oil (I use olive oil)
2 large eggs
1 teaspoon almond extract or vanilla extract
1 ½ cups red currants (1 pint container)

Topping

3 tablespoon demerara or sparkling sugar

Instructions

Prep work: Preheat oven to 350℉. Grease a muffin tin with oil to prevent sticking. Wash red currants and remove from the stems.
Mix dry ingredients in a large bowl: whisk together the flour, sugar, baking powder, baking soda and salt.
Add wet ingredients to the large bowl: milk, vegetable oil, eggs, and almond (or vanilla) extract. Stir with a spoon until just combined.
Fold in red currants. Fill muffin tins with batter. Top each muffin with 1 teaspoon of demerara or sparkling sugar.
Bake for 20-25 minutes. They are done when they reach 200℉-205℉. Let cool slightly, then remove from the pan.

Notes

This recipe uses fresh red currants, which can be substituted with pink currants or cranberries.

The muffins are low in sugar, so the additional topping of sugar adds a burst of sweetness to balance the tart red currants. Look for sparkling (also called non-melting) sugar in the decorating section of the grocery store, or use a raw, gold-colored sugar which also doesn't melt.

Milk: any type of milk, even half & half, works in this recipe.

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Nutrition