Total Time
55mins
Prep 30 mins
Cook 25 mins

Dorie Greenspan, 'Baking: From My Kitchen to Yours'

Ingredients Nutrition

Directions

  1. Center a rack in the oven; preheat oven to 375°.
  2. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
  3. Alternately, use a silicone muffin pan, which needs neither greasing nor paper cups.
  4. Place the muffin pan on a baking sheet.
  5. In a bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong.
  6. Whisk in the flour, baking powder, baking soda, and salt.
  7. In a large glass measuring cup or another bowl, whisk together the orange and lemon juices, lemon extract, melted butter, and eggs.
  8. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.
  9. Don't worry about being thorough--a few lumps are better than overmixing the batter.
  10. Fold in the currants.
  11. Divide the batter evenly among the muffin cups.
  12. Bake for about 20 minutes or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
  13. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.