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Last Updated on July 18, 2021 by Jess
A crazy amount of years ago, I was at a farmer’s market and tasted a small red berry. It was tart and delicious. I promptly brought a container. I remember loving them so much. What I don’t remember, however, is what type of berry they were. I was sure they were gooseberries, so I bought some bushes. Nope, not it. Then I was sure they had to have been currants. I planted a few bushes of currants, and now that they have come to fruition (haha, see what I did there? Fruition? Fruit. I am not that witty), I am still not sure that was it. So who knows what fruit I loved. But what I know is that I now have currant bushes and with them, I have created these beautifully light and sweet-tart red currant and lemon muffins.
I developed this recipe by tweaking and adjusting my favorite strawberry bread. You can find that bread by clicking here. These muffins started as currant, but screamed for some lemon zest. I dropped the cinnamon in the strawberry bread and adjusted the moisture just a little bit.
I hope you enjoy them as much as my family and I did. They were a delight to enjoy over the Fourth of July and bring me joy with a perfectly creatd cup of coffee. (I mean, is there much better than a well baked breakfast sweet with a cup of coffee? I think not.)
Your Ingredients
- ½ cup butter, softened
- ½ cup white sugar
- ¼ cup brown sugar, packed
- 1 teaspoon vanilla
- 2 eggs
- ¾ cup Vanilla Greek yogurt (I dig Oikos Triple Zero Yogurt for zero added sugar)
- Zest of one large lemon
- 1 ½ cup whole wheat flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup currants
Your Steps to Red Currant and Lemon Currant Muffins
Preheat the oven to 350 degrees F. Prepare 12-16 muffin wells by spraying with nonstick cooking spray.
In a large bowl, cream butter, white sugar, and brown sugar until light and fluffy. Add vanilla. Mix in eggs one at a time. Whisk in yogurt and lemon zest until well combined. Combine flour, baking powder, baking soda, and salt. Mix until just blended in. Fold in currants.
Divide the batter among the 12-15 muffin cups, filling about 3/4 of the way full. Bake for 20-25 minutes, until cooked through. Allow to cool in the tin a few minutes before removing. I think these are best served warm with a cup of coffee.
Cream it up. Don’t quit early! Eggs and vanilla. Add that yogurt for the extra moisture! And some lemon zest! Aren’t they such a pretty ruby red? It’s baking time! Dang good!
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Red Currant and Lemon Muffins
Ingredients
- ½ cup butter softened
- ½ cup white sugar
- ¼ cup brown sugar packed
- 1 teaspoon vanilla
- 2 eggs
- ¾ cup Vanilla Greek yogurt
- Zest of one large lemon
- 1 ½ cup whole wheat flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup currants
Instructions
- Preheat the oven to 350 degrees F. Prepare 12-16 muffin wells by spraying with nonstick cooking spray.
- In a large bowl, cream butter, white sugar, and brown sugar until light and fluffy.
- Add vanilla. Mix in eggs one at a time.
- Whisk in yogurt and lemon zest until well combined.
- Combine flour, baking powder, baking soda, and salt. Mix until just blended in.
- Fold in currants.
- Scoop batter into the muffin tins, filling the wells ¾ of the way full.
- Bake at 350 degrees for 20-25 minutes, until baked through.
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