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    Home » Recipes » Muffins

    Published on: July 23, 2013 by Janice Lawandi; Updated on: October 29, 2024 29 Comments

    Red Currant Muffins

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    Red currant muffins cooling on rack with glass of milk in background, one muffin open in front

    These delicious red currant muffins are lovely sweet vanilla muffins full of tart little red currants, fresh from the market. This is the perfect recipe to throw together with any of the summer berries you can find. Bake it in a cake pan to cut and serve later, or in a muffin tin for summery breakfasts and snacks.

    A muffin pan of freshly baked red currant muffins topped with sliced almonds.
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    Red currants are definitely more common in European countries than in North America. The season is short and currants hit the market stands in July. Currants are tart and can vary in colour: there are white currants, red currants, and even black currants (known as cassis in French).

    You can add currants to jams (like this strawberry and red currant jam), muffins (like in the red currant muffin recipe below), and even cakes (like in this simple blackcurrant cake). If you'd like to see more ideas, read about baking with fresh currants.

    Jump to:
    • Ingredients to Make Vanilla Muffins with Red Currants
    • Fresh Currants Versus Dried Currants
    • Substitutions and Variations
    • How to Make Muffins With Red Currants
    • Fruit Muffin FAQs
    • Other Fruit Muffins to Try
    • 📖 Recipe

    Ingredients to Make Vanilla Muffins with Red Currants

    The red currants season is short and will inevitably require a special trip to your local market to get your hands on some. But otherwise, you will need mostly pantry and fridge staples:

    Ingredients for red currant muffins measured out.
    • butter, preferably unsalted though salted butter will also work. You will omit the salt in the muffin batter if you choose to bake with salted butter.
    • granulated sugar—brown sugar could work but choose light brown sugar to avoid overpowering
    • large eggs—don't use smaller eggs because your batter may be too dry and the muffins won't be tender
    • milk—using full-fat milk (3.25 % fat) will give the muffins a soft, tender texture
    • vanilla extract is added to enhance the flavour in the batter—feel free to use store-bought or homemade vanilla extract!
    • all-purpose flour (or half all-purpose and half whole wheat flour) is needed to bind all the ingredients together and give the muffins more structure
    • leavening agents—baking powder is used, without baking soda since the muffins are made with plain milk Read up on baking soda vs baking powder if you are unsure about the difference between them
    • salt is really important to bring out the sweet vanilla flavour which can get lost. Don't skip it. I like to use Diamond Crystal fine kosher salt, but table salt will work, though the muffins will be saltier and you may want to halve the salt in that case.
    • fresh red currants–fresh red currant berries are stripped and separated from the stems and branches. Make sure to rinse them and blot them dry with a clean towel or paper towel.
    • sliced almonds

    Please see the recipe card for the exact ingredients and quantities.

    Fresh Currants Versus Dried Currants

    Red currants (or white/black currants) are not the same as dried currants and if you dried a bunch of red currants, you would not have dried currants like what you buy in stores. Dried currants come from small grapes known as Corinthian grapes (raisins de Corinthe in French). And these tiny grapes are dried to form what is called dried currants, just like regular grapes are dried into raisins.

    Dried currants are used in recipes for light fruitcake and homemade mincemeat for mincemeat tarts.

    Substitutions and Variations

    • Butter: if you'd prefer to make these muffins without butter, you can replace it with 125 mL (½ cup) of canola oil, mixing the oil with the liquids.
    • Sugar: you can make these muffins with white sugar or light brown sugar.
    • Nuts: I topped the muffins with sliced almonds, but you could also top them with chopped pecans or walnuts. You could also sneak in a little almond extract in the batter!
    • Nut-free: if you want to make these muffins without nuts, omit the sliced almonds in the topping or replace them with the same amount of pumpkin seeds.
    • Berries: these muffins will work with wild blueberries as well if you prefer. Replace them cup-for-cup
    • Orange: if you'd like orange-flavoured red currant muffins, incorporate the zest of an orange in the muffin batter.
    • White chocolate: berries and white chocolate make such a great pairing! Feel free to add 125–250 mL (½–1 cup) of white chocolate chips to the batter when you fold in the fruit.
    Red currant muffins topped with sliced almonds before baking in a muffin pan.

    How to Make Muffins With Red Currants

    The mixing method I used for this muffin recipe is the reversed creaming method. All the dry ingredients and the sugar are whisked together, then the softened butter is worked into the dry ingredients until the mixture resembles sand. At that point, you add the wet ingredients (which are already mixed together before adding them to the dry mixture).

    I prefer this method over the muffin method or the two-bowl method for two reasons:

    1. I like to bake my muffins with butter, but incorporating the melted butter with the cold wet ingredients makes it clump and then it doesn't incorporate evenly into the muffin batter in the end.
    2. You could first incorporate wet and dry ingredients, then stir in the melted butter into the muffin batter, but for this, I find that adds too many steps and it can be hard to incorporate a liquid fat properly in an already mixed batter, which leads to more mixing, which isn't ideal!
    3. I don't want to use any small electric appliance for muffins, so the creaming method is out: muffins should be easy! 

    This is the easiest way I've found to bake muffins with butter and to incorporate the butter easily. This method works great! Try it!

    Making a sweet crunchy topping for muffins.

    Step 1: start by making the crumble topping by creaming the butter and sugar together (image 1) before adding the flour (image 2). I find it easier to mix the topping by hand with my fingertips until the mixture forms a crumbly sugar cookie dough (image 3). Set aside for later.

    Note: this sweet crumble topping will melt onto the tops of the muffins as they bake, creating a delicious crunchy muffin top that we all love!

    Mixing wet ingredients separate from the dry ingredients to make muffin batter.

    Step 2: Whisk together the wet ingredients (milk, eggs, and vanilla) (image 4). In a separate bowl, whisk together the dry ingredients (image 5) before adding in the cubed butter (image 6) and working it in until the mixture resembles coarse sand (image 7).

    Mixing red currant muffin batter.

    Step 3: Pour the wet ingredients over the dry ingredients (image 8), then mix it in to form a thick batter (image 9). I like to use a Danish dough whisk for muffin batters.

    Step 4: Coat the red currants in flour (image 10) before folding them into the thick vanilla muffin batter (image 11).

    Scooping red currant muffin batter into paper-lined muffin pans.

    Step 5: Use a disher to scoop the muffin batter (image 12) into paper-lined muffin pans (image 13).

    Red currant muffins baking in the oven.

    Step 6: Top each muffin with a generous amount of the sugar crumble topping and sliced almonds (image 14) then bake them on the middle rack until puffed and golden (image 15).

    Tip: Use a cake tester to check that the muffins are baked in the middle before taking them out of the oven.

    A tray of red currant muffins, freshly baked.

    Fruit Muffin FAQs

    How do you store muffins to keep them fresh?

    You can store these muffins at room temperature, covered, for about 2–3 days. Otherwise, they will go stale. For longer storage, I suggest freezing the muffins once they've cooled down completely to room temperature. They freeze really well! Freeze them in the muffin trays or on a sheet pan until frozen solid, then transfer them to a freezer bag to store for up to 2 months.

    How do you defrost frozen fruit muffins?

    If you want to defrost frozen muffins, you have a few options depending on how much time you have: in the fridge overnight, unwrapped to avoid moisture buildup on the surface of the muffin tops; at room temperature, unwrapped to avoid moisture buildup on the surface of the muffin tops—this will take a few hours; in the microwave oven: place the unwrapped muffin on a napkin or a microwave-safe plate. Microwave on HIGH for about 30 seconds for each muffin. The time and results will vary according to the power of your microwave.

    Freshly baked red currant muffins cooling on a parchment-lined wire rack with one open in half and a pink glass of milk in the back

    Other Fruit Muffins to Try

    If you need more fruit muffin inspiration, try these honey blueberry muffins, rhubarb muffins, or these plum coffee cake muffins. And if it's not summer, my go-to recipe is for these date bran muffins, which are my all-time favourite muffin, even if it's not really cool.

    • Low sugar blueberry bran muffins
    • Strawberry rhubarb muffins with crumb topping
      Strawberry rhubarb muffins with streusel
    • A plate with an apple blackberry muffin split open, served with butter and a cup of tea.
      Hearty apple blackberry muffins
    • Plum muffins before baking in a muffin pan.
      Plum muffins

    If you tried this recipe for the best red currant muffins (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

    📖 Recipe

    A muffin pan of red currant muffins ready to be baked.

    Red Currant Muffins

    AuthorAuthor : Janice Lawandi
    Homemade red currant muffins made with fresh red currants. The berries are nice and tart, which makes a lovely flavor contrast to these sweet, buttery muffins. These muffins have a lovely light texture. 
    4.75 from 12 votes
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    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Total Time 45 minutes mins
    Course Snack
    Cuisine American
    Servings 12
    Calories 316 kcal

    Equipment

    • Muffin pan
    • Danish dough whisk
    • 3-¼ oz scoop
    • Cake tester
    Need measurements in CUPSUse the button options below to switch from Metric to US measurements! It's that easy!

    Ingredients
     
     

    Sugar paste

    • 42 grams unsalted butter
    • 50 grams granulated sugar
    • 40 grams bleached all-purpose flour

    Red currant muffins

    • 250 grams bleached all-purpose flour
    • 250 grams granulated sugar
    • 10 mL baking powder
    • 2.5 mL Diamond Crystal fine kosher salt
    • 115 grams unsalted butter room temperature, cut into rough chunks
    • 125 mL whole milk (3.25 % fat)
    • 2 large egg(s)
    • 5 mL pure vanilla extract
    • 250 grams red currants tossed in 1 tablespoon of flour to evenly coat the berries
    • 15 grams sliced almonds

    Instructions
     

    Sugar paste

    • In a small bowl, using a wooden spoon, combine the butter, sugar, and flour until it forms a thick paste. Set aside.

    Red currant muffins

    • Preheat the oven to 375 °F (190 °C). 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.

    Video

    Notes

    • Fresh red currants have to be stripped and separated from the stems and branches. It's a pain and I haven't figured out an efficient way of doing it, honestly, beyond just plucking the berries off the stems.
    • Substitutions and variations:
      • Butter: if you'd prefer to make these muffins without butter, you can replace it with 125 mL (½ cup) of canola oil, mixing the oil with the liquids.
      • Sugar: you can make these muffins with white sugar or light brown sugar.
      • Nut-free: if you want to make these muffins without nuts, omit the sliced almonds in the topping or replace them with the same amount of pumpkin seeds.
      • Berries: these muffins will work with wild blueberries as well if you prefer. Replace them cup-for-cup
      • Orange: if you'd like orange-flavoured red currant muffins, incorporate the zest of an orange in the muffin batter.
      • White chocolate: berries and white chocolate make such a great pairing! Feel free to add 125–250 mL (½–1 cup) of white chocolate chips to the batter when you fold in the fruit.
    • Storage: I suggest freezing the muffins once they've cooled down completely to room temperature. They freeze really well! Freeze them in the muffin trays or on a sheet pan until frozen solid, then transfer them to a freezer bag to store for up to 2 months.
    • Defrosting: I prefer to defrost individual muffins in the microwave—it takes about 30 seconds (more or less depending on your microwave)

    Nutrition

    Calories: 316kcalCarbohydrates: 47gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 57mgSodium: 117mgPotassium: 207mgFiber: 2gSugar: 27gVitamin A: 393IUVitamin C: 9mgCalcium: 71mgIron: 2mg
    Give backIf you enjoy the free content on this website, buy me a pound of butter to say thanks!

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    Comments

    1. Louise says

      July 01, 2024 at 2:45 pm

      quite tasty. However I weighed all the ingredients, reduced sugar to 200g as I find people use way too much sugar. I found the mixture way to liquid and had to bake extra 15 minutes. If I try this again I will add more flour.

      Reply
      • Janice Lawandi says

        July 29, 2024 at 2:40 pm

        Hi Louise,
        Thank you for leaving a comment! I re-tested the recipe as written after you mentioned there was too much liquid in it, but I didn't have the same experience as you noted. There's 125 mL (1/2 cup) of liquid for 250 grams (2 cups) of flour, which creates a very thick batter. I'm not sure why your batter was runny or why it needed more flour... is it possible you mismeasured an ingredient along the way?
        In the meantime, if you do re-test the recipe, I added step-by-step photos to the post above to show the batter consistency and I also created a video to show me making the muffins. I hope these will help!

        Reply
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