I love red currants. A local fruit farm by my parents has them every summer, and I always pick some while I’m home. The berries are just slightly tart, and let’s be honest – completely adorable. It’s a shame you don’t see them more currants in the States because they’re fantastic in all kinds of desserts. But because they aren’t very common here, I generally have a hard time finding a variety of recipes to try them in. I generally make my Red Currant Pie, but it’s always nice to have options.
While I was home, my mom and I stumbled upon a Red Currant recipe treasure trove, which I am actually indirectly linked to, and decided to try a few recipes. The muffin recipe I found was insanely close to my favorite Strawberry Muffin recipe, so I acutely tinkered with that recipe instead; I upped the sugar ever so slightly since currants are more tart than strawberries, and switched to melted butter, swapped almond extract for vanilla, and voila! Pretty amazing red currant muffins!
I reserved some of the currants to scatter on the top of each muffin for an extra pop of red; the color is just gorgeous. I didn’t have any slivered almonds when I made these, but a nice sprinkle of almonds or coarse sugar would also be a very pretty (and delicious) addition.
Red Currant MuffinsAdapted from my favorite Strawberry Muffins Makes 12 to 14 muffins I like these on the slightly tart side, so one cup of sugar was just perfect for me; if you like things a tad sweeter, I would add and additional 1/4 cup of sugar or sprinkle sugar on top of the muffins before baking. Also, if you don’t have whole wheat flour one hand that is perfectly fine, you can use all AP flour too. 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) butter, melted and cooled slightly 1/2 cup milk 2 eggs 1 1/2 teaspoons vanilla extract 2 cups red currants 1/4 cup sliced almonds (optional topping) coarse sugar for sprinkling (optional topping)
Heat oven to 375 degrees; line muffin tins.
In medium to large mixing bowl, whisk flours, sugar, baking powder and salt together. Set aside.
In a small bowl or liquid measuring cup, whisk melted butter, milk, eggs and extract together. Pour over dry ingredients and mix just to combine. Fold in currants, reserving about 1/2 cup of currants for the top.
Fill muffin cups just barely to the top; decorate with reserved currants and almonds or sugar (if using). Be careful not to over-fill. Bake for 25 to 30 minutes, or until golden brown and toothpick inserted into center comes out clean.
These are best the first day, but can be stored in an air-tight container with the lid slightly ajar for up to three days. These also freeze well.