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Red Currant Muffins

 Red Currant Muffins
Currants hold up so nicely baked into these yummy, golden cake-like muffins. The berries add tartness to the sweet mixture. These are great for breakfast, brunch or a snack.—Jane Larter, Hallock, Minnesota
12 ServingsPrep: 15 min. Bake: 20 min.


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon grated orange peel
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup red currants
  • Confectioners' sugar


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in eggs and orange peel. Combine the flour, baking powder and salt;
  • add to the creamed mixture just until blended. Fold in currants.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at
  • 375° for 20-25 minutes or a toothpick inserted near the center
  • comes out clean. Cool for 5 minutes before removing from pan to wire
  • rack. Dust with confectioners' sugar. Serve warm. Yield: 1 dozen.
Nutritional Facts: 1 serving (1 each) equals 155 calories, 9 g fat (5 g saturated fat), 56 mg cholesterol, 204 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.