Red currant muffins

These red currant muffins are lovely light, cake-y muffins full of tart little red currants, fresh from the market. This is the perfect recipe to throw together with any of the summer berries you can find. Bake it in a cake pan to cut and serve later, or in a muffin tin for summery breakfasts and snacks.Freshly baked red currant muffins

Red currant berries, a welcome change from blueberries and raspberries

Red currants are part of the gooseberry family (gooseberries are much larger, but yes, they are actually related!). Currants are tart and can vary in colour: there are white currants, red currants, and even black currants (known as cassis in French). Black currants are used in French liqueurs like Crème de Cassis, for example, and the cassis flavour is quite popular in France. 
Red currants or gooseberries

Are currants the same fruit as dried currants?

Red currants (or white/black currants) are not the same as dried currants and you could say that if you dried a bunch of red currants, you would not have dried currants. I know, it’s a little confusing, but here’s what you need to know. Dried currants come from small grapes known as Corinthian grapes (raisins de Corinthe in French). And these tiny grapes are dried to form what is called dried currants, just like regular grapes are dried into raisins. The British often bake with dried currants, instead of raisins. In my family, we add dried currants to our white fruitcake recipe in place of some of the raisins. Dried currants are sometimes added to butter tarts. Feel free to add dried currents to your favourite scone recipe too in place of raisins, to your Christmas stollen


Red currants come on long whispy branches, also known as gooseberries

What to do with red currants and some red currant substitutes

Currants, and specifically red currants can be used in place of blueberries, so you can use them as a topping on your cereal or your morning bowl of oatmeal. You can add them to your favourite muffin recipe or to quick loaves, for example. Since currants come in a variety of colours with varying levels of sweetness and tartness, you can bake with fresh currants interchangeably. But because fresh currants only grow in certain parts of the world, if you can’t find currants at all, wild blueberries (or other blueberries) are a good substitute for currants, though a little sweeter and less tart than red currants.

Homemade red currant muffins baked in brown parchment liners and broken open to show the inside

Red currant muffins recipe

This recipe was adapted from Fine Cooking magazine. These are a lovely light, cake-y muffins full of tart little red currants, fresh from the market. This is the perfect recipe to throw together with any of the summer berries you can find. Bake it in a cake pan to cut and serve later, or in a muffin tin for summery breakfasts and snacks.

Tip: If you are experiencing particularly hot/humid weather, I suggest baking these muffins until they are a deeper golden brown because otherwise they will be too moist to store for very long.

If you need more muffin inspiration, try these honey blueberry muffins or these plum muffins. And if it’s not summer, my go-to are these All bran muffins, which is my all-time favourite muffin, even if it’s not really cool.

Freshly baked red currant muffins
4.78 from 9 votes

Red currant muffins

Homemade red currant muffins made with fresh red currants. The berries are nice and tart, which makes a lovely flavor contrast to these sweet, buttery muffins. These muffins have a lovely light texture. These are a lovely light, cake-y muffins full of tart little red currants, fresh from the market. This is the perfect recipe to throw together with any of the summer berries you can find. Bake it in a cake pan to cut and serve later, or in a muffin tin for summery breakfasts and snacks.

Course Snack
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Calories 264 kcal
Author Janice


  • 250 grams all-purpose flour 2 cups
  • 250 grams granulated sugar 1 1/4 cups
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 125 mL milk 1/2 cup
  • 2 large eggs
  • 1 tsp vanilla
  • 115 grams melted unsalted butter 1/2 cup
  • 300 grams berries (I used red currants) ~2 cups, tossed in a few tbsp flour
  • Handful sliced almonds
  • 3 tbsp coarse cane sugar


  1. Preheat the oven to 350°F. Place a muffin wrapper in each well of two muffin tins.
  2. In a medium bowl, whisk together all the dry ingredients.
  3. In a separate bowl with a spout, combine the milk, eggs and vanilla, then pour them over the dry and mix just to combine.
  4. Add the melted butter and mix again. Then fold in the floured berries
  5. Divide the batter between the 12 muffin cups and top each with sliced almonds and coarse sugar. Bake them for about 25 minutes or until a skewer inserted in the center comes out clean.
  6. Cool on a wire rack.

Recipe Notes

For this recipe, I used unsalted butter from Stirling Creamery

berries, muffins, red currant

25 Responses to Red currant muffins

  1. L July 24, 2013 at 4:15 pm #

    Beautiful recipe. If only my currants shrubs will cooperate and produce copious amount of berries! My white currants shrub is definitely doing better than the red….
    I also couldn’t agree with you more regarding the Food Channel! I liked the old Iron Chef Japan for it’s quirkiness and innovative use of ingredients. But enough of Chopped, Sweet Genius, Cake Boss or whatever. Bring back true cooking shows – Laura Calder, Michael Smith, Ming Tsai (remember East Meet West?), now only a handful showing on weekdays.

    • Janice Lawandi July 24, 2013 at 4:57 pm #

      I loved Ming Tsai! I discovered sambal olek because of him. I even made my own with his recipe!

      I have never had white currants before. I must try them 😉

    • Julies @ Redcurrant Cupcakes December 22, 2014 at 5:18 pm #

      I couldnt agree more with you. Ming Tsai and yes I remember East meet West. Maybe your blueberry bushes need a little more fertilzer to help them along. Blueberries like a higher acid soil. For this reason, you should be using a high acid fertilizer, especially in an area where you have had to amend the soil in order to lower the pH enough to grow your blueberries. When looking for a high acid blueberry bush fertilizer, look for fertilizers that contain ammonium nitrate, ammonium sulfate, or sulfur-coated urea. These tend to have a lower pH (higher acid). I hope this helps

  2. Linnet Tay August 19, 2013 at 2:11 am #

    Thanks for posting this! I’m looking forward to try this out even although red currants are not readily available where I live and extremely expensive.

    • Janice Lawandi August 21, 2013 at 3:51 am #

      I’m sad for you that currants are so expensive in your area, but you can always substitute your favorite berries and it will still work 🙂

  3. thosethingscalledwords August 22, 2013 at 3:51 pm #

    I made these a few weeks ago (with a little less sugar and half wholemeal four) and they were really lovely. Thank you for posting this! My mum (who NEVER bakes) liked them so much that she wanted the recipe. I’m going to try making them again tonight with strawberries. – Emily

    • Janice Lawandi August 30, 2013 at 2:25 am #

      I’m so happy to hear that you enjoyed this muffin recipe! Thanks for letting me know 🙂

  4. Terri Casey October 25, 2013 at 1:53 pm #

    I bought red currants when they were in season and stuck them in the freezer hoping someday I’d find a use for them. Half have gone into this gorgeous recipe and the other half will make a sauce at Christmas! Amazing! Thanks for posting!

  5. Sandy Foster August 3, 2014 at 8:49 am #

    Can I freeze these?

    • Janice August 3, 2014 at 8:59 am #

      Hi Sandy,

      I honestly haven’t tried freezing these muffins, so I can’t say for sure. But I would think so, and perhaps gently defrosted in the fridge and warmed in the oven would work. If you do try and freeze them, please let me know how it goes!

      Thanks for stopping by 🙂

  6. Julie @ Recurrent Cupcakes December 13, 2014 at 1:45 am #

    I love cupcakes and red currants so the addition of these two foods is like pure heaven. I have also made these cupcakes many times but i used muscovado sugar

  7. Katherine December 21, 2014 at 7:28 pm #

    Thanks very much for this recipe! I made these muffins last year when our currants were in season, and made them again this week with this past summer’s currants pulled from the freezer. The muffins are absolutely delicious and they also freeze beautifully.

  8. Lynne in MI May 14, 2015 at 6:35 pm #

    These are great muffins. I use my pink currants and they are so pretty. Also works great with frozen currants, just bake a little longer.

  9. RJ September 7, 2015 at 9:50 am #

    Nice recipe. I added a little cinnamon to the dry ingredients for a twist

  10. Sarah June 30, 2016 at 2:03 pm #

    These came put wonderfully. Thanks for sharing the recipe!

  11. Emily July 5, 2017 at 4:08 pm #

    These turned out wonderfully! I used fresh currants from my garden and sprinkled them with icing sugar once they came out of the oven. They looked great and tasted even better! Thanks for the recipe!

  12. Margot Brinn April 28, 2018 at 1:40 pm #

    They were delicious; I give it 5 stars; I substituted honey — and not much–I like my sweets not very sweet.

  13. Anne July 5, 2018 at 4:19 pm #

    Just a note from the UK
    Redcurrants and gooseberries are most definitely not the same on this side of the pond.
    Gooseberries are more often green (occasionally purple) and are the size of a grape but much tarter and require lots of sugar when cooking as the seeds add extra tannin dryness/tartness.
    Just looking forward to using up our redcurrants with these muffins though.

    • Carly July 30, 2019 at 7:03 am #

      I’m a farmer and homesteader in Canada and wanted to say the same thing, its not just in the UK. Gooseberries are a different fruit in the same family!

  14. Jackie Mitchell July 5, 2019 at 10:01 pm #

    We moved about a year and a half ago and discovered a young red currant bush in the back yard—I had no idea what to do with the berries! So this year I was ready with a few recipes and this one is our favorite by far. The sweet-tangy taste really does it for me, and my husband loves how tender and moist the cake is. Thank you so much! I feel like because of our new favorite muffins recipe I’ll always be eagerly awaiting currant season in our garden!

  15. Lily October 25, 2019 at 8:33 am #

    These were absolutely delicious! I couldn’t fault them at all. The perfect amount of sweetness to balance out the acidity of the currants. Both of my sons devoured them (and they’re picky eaters). Thank you so much for the recipe, it’s a winner!


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