Red Currant Muffins

Minoo had some red currants in her freezer from last summer. She decided to use them for a Red Currant Muffins for dessert in the Gilmore Park Church community kitchen.


Red Currant is very sour; hence do not skim on the sugar.


  • 1 1/2 cups all-purpose flour
  • 1/3 cup to 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon powder
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • about 1 cup red currants


Source: this recipe is adapted from an American Muffin recipe

Yield 8 muffins


Red-Currant-Muffins-2Grease and dust muffin tin with flour.

Preheat the oven to 400F (200C).

Combine the first 6 dry ingredients in a large bowl; make a well in the center of the mixture.

Red-Currant-Muffins-3Combine egg, milk and oil in a measuring cup.
Red-Currant-Muffins-4Add the wet ingredients to the dry ingredients.

Stirring in a folding motion just until moistened.

Red-Currant-Muffins-5Gently fold in the currants.
Red-Currant-Muffins-7Spoon into prepared pans; filling to 2/3 full.

Fill any empty tins with some water to prevent from burning.

Bake in a preheated 400F oven for 20 to 25 minutes or until a tooth pick inserted in the center comes out clean.

Remove muffins from pans immediately and let cool on cooling rack.

3 thoughts on “Red Currant Muffins

  1. Hi Suanne I added 1/2 baking soda and it worked fine. Ur muffin recipe is really good and I ate 4 out of the six muffins hahahaha

    • Hi Katz, I think the extra 1/2 teaspoon baking powder is a typo. That line should not be there. I’ll confirm again when I return home in 2 weeks time. Thanks for pointing it out.

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