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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
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    1 dozen


  • 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.

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  • lesley51765
    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.

  • Ursula
    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!

  • FrHornist
    Mar 21, 2012

    No comment left