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One of my favorite memories growing up was my Mom’s delicious Currant Muffins. It was amazing how she could take a tiny Bitter “berry” type fruit and turn it into something so delicious.
What is a Currant you ask? Ok; I admit Currants aren’t the most well-known berry. Currants are the berries from a Fast Growing Shrub; that grow in a clustered ‘grape-like’ fashion. They are small with seeds in the center. They are quite bitter on their own, but when cooked can be turned into some of the most delicious Jelly, muffins, juice and purees!
Table of Contents hide
1 A sweet and Tart Currant Muffins Recipe
2 Currant Muffins Recipe; a Family Favorite Breakfast Recipe
2.1 Ingredients
2.2 Instructions
2.3 Let me know what YOUR favorite way to use Currants are!
2.4 Have you tried our Currant muffins recipe? What did you think? Let us know!
A sweet and Tart Currant Muffins Recipe
So let me share with you our Currant Muffin Recipe; in the chance that you ARE familiar with Currants and would like some more ideas on what to actually DO with them! This is actually one of our favorite recipes. It’s a deliciously sweet and tart breakfast muffin. And our currant muffins recipe is perfect to please the entire family. It’s a lot less sweet than a typical muffin you will find in a bakery so truly makes a hearty breakfast.
Yield: 24
Currant Muffins Recipe; a Family Favorite Breakfast Recipe
a Delicious and hearty breakfast Currant muffin recipe that kids and adults alike love.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Ingredients
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil (we use Olive oil..because well..we use Olive oil for EVERYTHING)
- 3 cups all-purpose flour
- 1 cup white sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1-2 cups Frozen Currant berries (not processed, un-stemmed, washed and frozen whole)
Instructions
- Preheat oven to 400 degrees
- Grease Muffin cups or use paper liners.
- Beat egg, stir in milk and oil.
- Sift flour and measure and add Sugar, baking powder and salt.
- Combine Dry ingredients with the egg mixture.
- Stir until the flour is moistened.
- Batter should be slightly lumpy. Don't over mix.
- Gently Fold in still frozen Currant Berries. If you like a lot of berries in your muffins add a full 2 cups; if you like less, only add 1 cup.
- Fill muffin cups 2/3 full. Bake 20-25 minutes or until golden brown. Serve warm and enjoy!
Let me know what YOUR favorite way to use Currants are!
Have you tried our Currant muffins recipe? What did you think? Let us know!
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R
Monday 30th of July 2018
Just made these and found them super tasty! Works great with fresh currants, but beware of using muffin liners as it will stick to the paper. Can't wait to make again!
Carole Orpe
Friday 15th of September 2017
Its sad that our government banned currants from being grown in this country (thought that currant bushes caused some kind of blight on white pine trees) but 50 yrs later they realize it didn't. So now we can buy currant bushes from certain nurseries. I have one on order for next spring, lovely blackcurrants. Red currants are available at Vons market in So Cal just now.
Anastasiia
Sunday 27th of August 2017
I made these muffins with black currant and they were absolutely delicious ^^Thanks for sharing recipes!!!
Amber
Friday 1st of September 2017
Oh I would love to get some black currants to try with these muffins!! I've only ever tried red currants, huckleberries, blueberries, cinnamon chips, and chocolate chips (my kids begged me, it was a treat day). But man, black currants would be amazing!
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