Red Currant Muffins
The tangy red currants, studded throughout the batter, burst with flavor and add a delightful pop of color.
Ingredients
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
Instructions
- 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.
Notes
Note: this recipe came from Janice from the Bake School blog.