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–+ servings

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!
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Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
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.
Keyword currant muffins, currants, lemon, muffins
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