- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon grated orange zest
- 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 zest. 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.
Reviews forRed Currant Muffins
"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."
"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!"