Get the Recipe:
Red Currant Muffins
You'll love the punch of sweet, tart flavor in these Red Currant Muffins!
Ingredients
- 1 1/4 cups (180 g) all-purpose flour
- 3/4 cup (75 g) almond flour
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1/2 cup (120 ml) milk
- 2 large eggs, lightly beaten
- 1/2 teaspoon almond extract
- 1 cup red currants
- 2 to 3 tablespoons sliced or chopped almonds, optional
- sanding sugar, optional
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Instructions
- Preheat oven to 400°F (200°C). Line or grease 12 standard muffin cups.
- Whisk together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the mixture.
- In a separate bowl, stir together the butter, milk, eggs, and almond extract. Pour into the well in the flour mixture. Stir just until combined. Gently stir in the currants.
- Divide the batter among the prepared muffins cups, filling each about 3/4 full. If desired, sprinkle the top of each with a pinch or two of almonds and sanding sugar.
- Bake 14 to 18 minutes, or until the edges are browned and a pick inserted into the center comes out clean.
- Cool the muffins in the pan on a wire rack for 5 to 10 minutes before serving.
Notes
- These muffins can be stored in an airtight container at room temperature up to 3 days or in the freezer up to 3 months.
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