Currant-Almond Yogurt Muffins Recipe scarlet starle

Name: Currant-Almond Yogurt Muffins Recipe scarlet starlet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 1/4 cup almond meal; 1 teaspoon baking powder; 1/2 teaspoon freshly ground fennel seeds; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup Greek yogurt; 3 tablespoons milk; 3 tablespoons unsalted butter, melted and cooled; 1 large egg; 1/2 teaspoon almond extract; 1/4 teaspoon vanilla extract; 1/4 tsp orange zest; Scant 1/4 cup turbinado sugar; 1/2 cup fresh red currants

Servings: persons

3/4 cup all-purpose flour
1/4 cup almond meal
1 teaspoon baking powder
1/2 teaspoon freshly ground fennel seeds
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup Greek yogurt
3 tablespoons milk
3 tablespoons unsalted butter, melted and cooled
1 large egg
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
1/4 tsp orange zest
Scant 1/4 cup turbinado sugar
1/2 cup fresh red currants

1
Heat oven to 375 degrees.
2
Line wells of a muffin pan with paper liners and set aside.
3
In a large bowl, whisk together the flour, almond meal, baking powder, baking soda, salt, and ground fennel seeds, and set aside.
4
Add the yogurt and milk to a medium bowl and whisk well to combine.
5
Add the butter, egg, both extracts and zest, and sugar, whisking well between each addition.
6
Pour the yogurt mixture into the flour mixture and stir until barely combined there may be a few spots of flour but thats ok.
7
Add the currants and gently stir the batter to evenly distribute the berries, making sure to mix in any spots of flour.
8
Evenly distribute the batter among the muffin cups (mini muffin cups will be 3/4 full, full size muffin cups will be about 2/3 full) and bake until a toothpick inserted in the center comes out clean, 14-17 minutes for minis and 18-22 minutes for full size muffins.
9
Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 1/4 cup almond meal, 1 teaspoon baking powder, 1/2 teaspoon freshly ground fennel seeds, and more.

Yes, Currant-Almond Yogurt Muffins Recipe scarlet starlet falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Currant-Almond Yogurt Muffins Recipe scarlet starlet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions