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Currant Muffins Recipe; a Family Favorite Breakfast Recipe

Currant Muffins Recipe; a Family Favorite Breakfast Recipe
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!

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

Currant Muffins Recipe; a Family Favorite Breakfast Recipe

a Delicious and hearty breakfast Currant muffin recipe that kids and adults alike love.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 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

  1. Preheat oven to 400 degrees
  2. Grease Muffin cups or use paper liners.
  3. Beat egg, stir in milk and oil.
  4. Sift flour and measure and add Sugar, baking powder and salt.
  5. Combine Dry ingredients with the egg mixture.
  6. Stir until the flour is moistened.
  7. Batter should be slightly lumpy. Don't over mix.
  8. 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.
  9. 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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7/14/20 – CSA Newsletter #5 | TC3 Farm

Tuesday 14th of July 2020

[…] dehydrating them because the flavor really concentrates but you could easily whip up a batch of muffins or jam. We’ll be finishing the harvest of them in the morning, so I’m not exactly sure […]

Maya

Friday 16th of August 2019

I really wanted to follow your recipe but was unable to due to the large amount of pop up ads, especially the ebook one which could not be closed. Consider how this makes your site inaccessible for phones and unpleasant for a computer as well. Thanks!

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!

anna

Monday 12th of March 2018

Recipe was good but baking powder was way too much! It tasted all like it, I would say that 1 teaspoon woul have been enough!

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.

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