Top

Red currant muffins

These red currant muffins 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.Freshly baked red currant muffins

Do you like all those food/cooking competition shows that seem to monopolize the food channel schedules these days? I don’t. Actually, I really hate them. What exactly is the purpose of these shows?
I don’t get them.
They bug me.

Take the cupcake competition show, for example. There was an episode I happened to catch where some idiot “special” cupcake maker let a deep pot of oil get so hot that it caught fire. And then, instead of smothering it, she ran around the kitchen, flaming pot of oil in hand. To make matters worse, she tried to solve the flaming oil issue by sticking the pot in the sink and, in a moment of SHEER GENIUS, she turned the tap on, creating an eruption of fire. She did all this while desperately trying to make cupcakes with gumbo ingredients.

Because we all need to learn how to turn gumbo into a cupcake, under pressure, while the clock is ticking.

Red currants or gooseberries

If anything, these shows just make me feel inadequate because, somehow, the idiot “special” baker can’t put out a simple oil fire but she owns, runs and bakes in her own cupcake shop! Yet, I can’t seem to manage that. Wait, what?

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

 

When I was younger, I learned a lot from the early days of Food Network Canada. Martin Yan taught me to peel ginger with a spoon, and Anna Olson’s earliest shows really got me into baking. The channel was educational and I discovered all sorts of recipes, as well as a few tips and tricks. I’d take copious notes while watching every show (this was before google was so easy to use), and then try out the recipes from my notes.

Unfortunately, there’s not much worth watching any more. I don’t take notes anymore. I don’t even print the recipes from the website.  So, I cancelled my cable subscription. If I could ask for a refund, I would. Am I being too harsh? I can’t be the only one who hates the new format of food shows….

Homemade red currant muffins

Thankfully, I have my food magazines to fill the void.

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.

And, if you are listening Food Network and Food Network Canada: please bring back the real cooking shows. I’ll even watch the repeats if that makes it easier.

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

 

Freshly baked red currant muffins
4.75 from 8 votes
Print

Red currant muffins

Homemade red currant muffins made with fresh red currants also known as gooseberries. 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

Ingredients

  • 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

Instructions

  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

24 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.
    Thanks
    A

    • 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!

Trackbacks/Pingbacks

  1. Red currant muffins for the return of The Great British Bake Off | Those things called crafts - August 11, 2014

    […] made these red currant cupcake-muffins before from this fab recipe from Kitchen Heals Soul, but with half wholemeal flour and less sugar. I was planning to use the same recipe again, […]

  2. Red Currant Recipe Roundup | Pansophic - July 23, 2015

    […] Red Currant Muffins […]

  3. Strawberry rhubarb muffins with crumble topping | Kitchen Heals Soul - April 29, 2017

    […] work hard for them just the same. If you’d prefer another type of muffin, try these red currant muffins, honey blueberry muffins, blueberry bran muffins, or even date bran muffins (my fave!). Or if you […]

  4. Date bran muffins - May 12, 2017

    […] date bran muffins are not your thing (what?), then check out these honey blueberry muffins, these red currant muffins, plum muffins, or these strawberry rhubarb crumble muffins. So many muffins to choose […]

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Read previous post:
plum cake
Plum spice cake

Plums were possibly my least favorite fruit growing up. I think it might have been the sometimes-mushy texture of the...

Close