Red Currant Muffins

"I picked lots of fresh red currants and then wondered what to do with them! I found this on but made some slight alterations. I can't stand orange peel so used a few drops of orange flower water instead. I also used self raising flour but, as they didn't rise a huge amount, I suggest you stick to plain flour and baking powder!"
photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Greg D. photo by Greg D.
photo by melissima2000 photo by melissima2000
photo by melissima2000 photo by melissima2000
photo by Derf2440 photo by Derf2440
Ready In:
12 muffins




  • In a mixing bowl, cream the butter and sugar.
  • Add both eggs and orange peel, or flower water and beat well.
  • Sieve the flour, baking powder and salt into the creamed mixture and lightly blend.
  • Fold in the red currants.
  • Fill greased or paper-lined muffin cups two-thirds full and bake at 375° for 20-25 minutes or until muffins test done.
  • Cool for 5 minutes before placing on wire rack.
  • Dust with confectioners' (icing) sugar once completely cooled.

Questions & Replies

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  1. margarita j.
    can you freeze them


  1. Greg D.
    Mine are a little flat because my oven isn't heating up right, but they turned out great and way. The edges are nice and crunchy, while the inside is soft and fluffy, and they come away from the paper effortlessly.
    • Review photo by Greg D.
  2. Amber W.
    Light and fluffy :) I threw in some cinnamon and almond extract and put a streusel on top which I think the recipe needed ~
  3. Moira P.
    Thanks so much for this delicious recipe. Easy to make and the flavour/texture is wonderful!
  4. melissima2000
    Deliciously gorgeous! Thank you for sharing!<br/><br/>I have changed a little the recipe by replacing the sugar with Apple syrup and adding a little almond extracts as well as some vanilla. Delicious! As I still have some red berries left, next time I think I will add some sundries prunes and some lemon zest!
  5. Single and Starving
    Yum. It's a very easy muffin to make, and it turns out super light and fluffy. The orange zest is a fabulous addition - even made the raw batter taste amazing! I think I may use this recipe with other berries as well. It would be great for blueberry muffins!


  1. Greg D.
    I didn't have oranges or orange blossom water, so I used a teaspoon of tripple sec instead, and it worked perfectly.



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