Red Currant Muffins Recipe

4.5 2 3
Publisher Photo

Red Currant Muffins Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 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

Directions

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 in 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.
Originally published as Red Currant Muffins in Taste of Home August/September 1999, p57

Nutritional Facts

1 each: 155 calories, 9g fat (5g saturated fat), 56mg cholesterol, 204mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or a toothpick inserted in 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.
Originally published as Red Currant Muffins in Taste of Home August/September 1999, p57

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Reviews forRed Currant Muffins

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MY REVIEW
lesley51765 User ID: 374858 269948
Reviewed Jul. 25, 2017

"I picked the currants from my garden and found this recipe to try. Very moist and flavorful. Made exactly as stated and then froze the muffins. When I want one, I just pop it out of the freezer and throw it in the microwave for about 20 seconds or so."

MY REVIEW
Ursula User ID: 9219283 269466
Reviewed Jul. 14, 2017

"While the ultimate muffin that I made was light and tender with a wonderful sweet-tart flavor, the recipe, itself, was the issue! For this reason, I gave it only a 3-star rating. Before I stirred in the fresh currants, I noticed that the batter seemed unusually thick! Checking a few basic muffin recipes, I noted that all of those I use contain milk. This one did not! I decided to add about a quarter cup of milk and was very happy that I did! That being said, with the addition of milk, these muffins were delicious!"

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