Blackcurrant Muffins

I grew up eating blackcurrants, so when I moved back to the states as a kid I was devastated to find that you can’t buy blackcurrants and that no one seemed to make anything flavored with it either. So it was been absolutely wonderful to be living in a country where they are so readily available and are used in so many things. But one thing I was surprised to find was that my family had never thought to make them in a muffin. Now that shouldn’t be too shocked as I have found that sweet muffins are a rather American tradition so it is not a common baked item to prepare but everyone was very keen on trying it. So I went ahead and used a basic blueberry muffin recipe and just substituted blackcurrants, making sure to add just a little bit more sugar then I would normally use to account for the tartness in the black currents. And no surprise here that the result was amazing.

Blackcurrant Muffins

1/3 cup sugar
1/4 cup butter softened
1 egg, beaten
2 1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blackcurrants
1/2 cup brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, cold

Pre-heat oven to 190 C (375 F)
In a mixing bowl, cream sugar and butter. Add egg; mix well.

Combine flour, baking powder and salt; sift to the creamed mixture and mix well.

Add milk and vanilla. Gently fold in the blackcurrants.

Fill 12 greased or paper-lined muffin cups two-thirds full.

In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly.

Sprinkle over muffins.

Bake in pre-heated oven for 25-30 minutes or until browned.

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