Currants come in different colors: white, red and even black (called cassis in French), which you can find in jams, muffins and even cakes (like this simple oneCheesecake with currants) can mix in. Currant muffins with yogurt are the perfect last-minute summer recipe when guests come to visit! Not too sweet, pleasantly juicy and perfect with iced tea or lemonade. The small berries are beautifully tart, which creates a nice taste contrast to these sweet, buttery muffins. Because of the yogurt, they have a wonderfully light texture.
These currant muffins are super delicious and easy to prepare. You can mix the batter by hand, which means you don't need a special food processor or stand mixer.
Ingredients for 12 muffins:
- 300 g wheat flour
- 250 g Yoghurt
- 125 g butter (at room temperature)
- 120g powdered sugar
- 2 Owner
- 1 packet of vanilla sugar
- 2 teaspoons baking powder
- 1 cup of red currants, which is about 200 g
- Powdered sugar for decoration
*You can also bake this recipe in a loaf pan.
Preparation:
- Line a muffin tin with paper liners.
- Rinse the currants under running water and dry with a paper towel. Remove the berries from the stalk. This works easiest with a fork.
- Sift flour with baking powder and powdered sugar, add vanilla sugar.
- In another bowl, mix the wet ingredients: yogurt, butter and eggs.
- Add the yogurt and egg mixture to the dry ingredients and stir with a spatula to mix the ingredients well.
- Dust the currants with flour and add them to the batter.
- Fill the dough 2/3 full into the paper cases and bake in a preheated oven at 180 °C for about 20-25 minutes until golden brown. *Do thatToothpick test.
- Remove the baked muffins from the muffin tin and let them cool on a wire rack.
- Garnish with fresh currants and dust with powdered sugar before serving.
Optionally you can use the muffins with aCream cheese frostingor refine it with a meringue topping.
You can do thisFreeze currant muffinsand then defrost in the microwave on high for about 30 seconds – your muffins will come out of the microwave warm and fluffy, just like they were freshly baked! You can also wrap the muffins in aluminum foil and heat in the oven at 170°C for 10 to 15 minutes, depending on the size of the muffins. Of course, they can also be completely defrosted at room temperature.
Allow muffins to cool completely before wrapping and freezing. To freeze, wrap tightly in foil or freezer wrap or place in freezer bags.Label all packagingwith the name of the recipe and the date. Eat the muffins within the recommended storage time for the best flavor and texture. Baked goods should be stored at -17°C or lower. Muffins can be stored frozen for up to 3 months.
Super delicious currant muffins with topping
You can also garnish these currant muffins with sliced almonds or just sprinkles before baking. Thecrispy streuselare a real classic topping that consist of approximately equal parts butter, granulated sugar and flour. This sugar paste is crumbled with your fingers and sprinkled over the muffins before baking. It melts quickly in the oven and forms a crispy-sweet topping that is delicious and adds a good amount of crunch.
This recipe can beCombine with all summer berries. Blueberries are a good substitute for currants, although slightly sweeter and less tart than red currants. You can also use raspberries, but you should freeze them first so they don't squash when blending.
