Author Notes
These ridiculously easy red currant muffins are perfectly tart, and bursting with beautiful red berries. —Heather - Heather Homemade
Ingredients
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1 1/2 cups
all-purpose flour
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1/2 cup
whole wheat flour
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1 cup
sugar
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1 tablespoon
baking powder
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1/2 teaspoon
salt
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1/2 cup
butter, melted
-
1/2 cup
milk
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2
eggs
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1 1/2 teaspoons
vanilla extract
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2 cups
red currants
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1/4 cup
slivered almonds (optional)
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coarse sugar for sprinkling (optional)
Directions
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Heat oven to 375 degrees; line muffin tins.
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In medium to large mixing bowl, whisk flours, sugar, baking powder and salt together. Set aside.
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In a small bowl or liquid measuring cup, whisk melted butter, milk, eggs and extract together. Pour over dry ingredients and mix just to combine. Fold in currants, reserving about 1/2 cup of currants for the top.
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Fill muffin cups just barely to the top; decorate with reserved currants and almonds or sugar (if using). Be careful not to over-fill. Bake for 25 to 30 minutes, or until golden brown and toothpick inserted into center comes out clean.
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These are best the first day, but can be stored in an air-tight container with the lid slightly ajar for up to three days. These also freeze well.
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