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.
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.
Notes
These are a lovely light, cake-y 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.