Red Currant Muffins – a delicious recipe with flour, whole wheat flour, sugar, baking powder, salt, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 375 degrees; line muffin tins.
2
In medium to large mixing bowl, whisk flours, sugar, baking powder and salt together. Set aside.
3
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.
4
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.
5
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.
763
kcal
Calories
34
g
Fat
101
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 1 cup sugar, 1 tablespoon baking powder, and more.
Yes, Red Currant Muffins 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.
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