Red currant muffins are a delightful and fruity treat that showcases the vibrant taste of red currants in a baked delight. With just a handful of ingredients and simple preparation, you can create moist and flavorful muffins that are both satisfying and delicious. The tangy red currants, studded throughout the batter, burst with flavor and add a delightful pop of color. Whether enjoyed as a breakfast treat or a delightful snack, red currant muffins offer a delightful balance of tartness and sweetness that will please your palate. Embrace the simplicity of making these muffins and savor their deliciousness with every delectable bite.

Red Currant Muffins

Janice from The Bake School
The tangy red currants, studded throughout the batter, burst with flavor and add a delightful pop of color.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast
Servings 12 muffins


Sugar Paste

  • 3 Tbsp unsalted butter
  • 1/4 cup granulated sugar
  • 1/3 cup bleached all-purpose flour

Red Currant Muffins

  • 2 cups bleached all-purpose flour
  • 1.25 cups granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp Diamond Crystal fine kosher salt
  • 1/2 cup unsalted butter (room temperature, cut into rough chunks)
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1.5 cups red currants (tossed in 1 tablespoon of flour to evenly coat the berries)
  • 1/4 cup sliced almonds


  • In a small bowl, using a wooden spoon, combine the butter, sugar, and flour until it forms a thick paste. Set aside.
  • Preheat the oven to 375°F. Prepare two 6-cup muffin pans by lining each well with a paper liner. Set aside.
  • In a medium bowl, whisk together all the flour, sugar, baking powder, and salt.
  • Add the butter to the bowl with the dry ingredients and work it in with your fingertips until the mixture resembles coarse sand. Set aside.
  • In a separate bowl, whisk together the milk, eggs, and vanilla, then pour that mixture over the dry ingredients. Stir with a wooden spoon just to combine.
  • Gently fold in the red currants.
  • Divide the batter between the 12 muffin cups.
  • Top each muffin with sliced almonds and chunks of the sugar paste. Bake them for 25 to 30 minutes or until a skewer inserted in the centre comes out clean.
  • Cool on a wire rack.


Note: this recipe came from Janice from the Bake School blog.

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