-
1
Position an oven rack in the middle of the oven.
-
2
Preheat the oven to 350F.
-
3
Line two standard muffin pans with 16 paper baking cups or lightly butter the muffin cups.
-
4
Combine the flour, baking soda, cinnamon, and salt in a large bowl; set aside.
-
5
Using a mixer set on high speed, cream the butter with the sugar in a large mixing bowl for 3 minutes, or until light and fluffy.
-
6
Beat in the eggs, one at a time, beating well after each addition.
-
7
Add the vanilla, sour cream, and milk, and beat until smooth.
-
8
Turn the mixer to low and add the flour mixture to the butter mixture, beating just until incorporated, with no streaks of flour remaining.
-
9
Gently stir in the currants.
-
10
Spoon the batter into the muffin cups, filling them two-thirds full.
-
11
Bake the muffins for 20 to 25 minutes, or until the tops spring back when pressed lightly or a toothpick inserted into the center comes out clean.
-
12
Remove the muffins from the oven and allow to cool in the pan for 5 minutes.
-
13
Remove the muffins from the pan, transfer to a wire rack, and allow to cool for about 15 minutes.
-
14
To remove the stems from fresh currants, place the currants in the freezer for 1 hour.
-
15
Take them out of the freezer and pull off their stems over a bowl.
-
16
The currants will come off the stem clean, for the most part.
-
17
Just pick out any sticks that may be left behind and discard.
