Red Currant Muffins (Gluten Free) Recipe

Name: Red Currant Muffins (Gluten Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces red currants; 5 ounces rice flour rice flour; 2 ounces potato starch; 2 ounces cornstarch; 2 teaspoons xanthan gum; 2 teaspoons baking powder; 2 ounces almonds, ground; 1/2 teaspoon cinnamon; 1 teaspoon vanilla essence; 3 1/2 ounces butter, softened; 3 1/2 ounces brown sugar; 2 tablespoons powdered sugar; 2 eggs; 5 ounces buttermilk

Servings: persons

7 ounces red currants
5 ounces rice flour rice flour
2 ounces potato starch
2 ounces cornstarch
2 teaspoons xanthan gum
2 teaspoons baking powder
2 ounces almonds, ground
1/2 teaspoon cinnamon
1 teaspoon vanilla essence
3 1/2 ounces butter, softened
3 1/2 ounces brown sugar
2 tablespoons powdered sugar
2 eggs
5 ounces buttermilk

1
Preheat oven to 350 degrees.
2
Grease 12 muffin tins or line with paper casings.
3
Combine flour, xanthan, baking powder, ground almonds and cinnamon.
4
Cream butter, brown sugar, buttermilk and egg yolks, add vanilla.
5
Beat egg whites until glossy and nearly stiff, then continue beating, slowly adding the powdered sugar, until you get stiff peaks.
6
Combine flour mixture and creamed butter-buttermilk-egg yolk-sugar mixture.
7
Carefully fold currants into stiff egg whites, then gently fold egg whites with currants into muffin batter.
8
Fill 12 muffin tins.
9
Bake at 350 degrees F (180 degrees C) for 20-25 minutes.

910

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 14 ingredients. The key ingredients include: 7 ounces red currants, 5 ounces rice flour rice flour, 2 ounces potato starch, 2 ounces cornstarch, and more.

Yes, Red Currant Muffins (Gluten Free) 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!

Red Currant Muffins (Gluten Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions