Red Currant and Lemon Muffins
The zest of lemon and tartness of currants combine to make a red currant and lemon muffins that are moist and full of pockets of delight!
Servings: 15 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.