Black Currant Muffins
Tart and sweet black currant muffins, easy to make and perfect in summer. You can make the muffins with other berries as well.
Servings: 12
Calories: 235kcal
Ingredients
- 175 g brown sugar 6.2 oz/ 1 cup
- 2 eggs room temperature
- 200 g Greek yogurt 7 oz/ 1 cup
- 1 teaspoon vanilla extract
- 100 ml neutral-tasting oil like canola, 3.4 fl.oz/ ½ cup
- 250 g all-purpose flour 8.8 oz/ 2 cups
- 2 teaspoons baking powder
- ⅛ teaspoon fine sea salt
- 200 g black currants 7 oz, about 1 ½ cups
Instructions
- Preparations: Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a muffin tin with paper liners.
- Make batter: Beat the sugar and eggs with a hand-held mixer until light and fluffy, about 3-4 minutes. Add yogurt, vanilla extract, and oil and mix in with a spatula. In another bowl, mix flour, baking powder, and salt. Sift over the egg mixture. Fold in carefully until just combined. Don’t overmix, or the muffins will be dense and chewy. Gently fold in the black currants as well.
- Bake: Spoon the batter into the muffin pan. Bake in the middle of the preheated oven for 20-22 minutes until a toothpick inserted in the center of a muffin comes out clean.
- Cool: Let rest in the pan for 5 minutes. Transfer to a wire rack to cool completely.
Notes
Use a digital kitchen scale when baking; it guarantees for best results (the Amazon affiliate link opens in a new tab).
Nutrition
Serving: 1muffin | Calories: 235kcal | Carbohydrates: 34g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 32mg | Sodium: 125mg | Fiber: 1g | Sugar: 15g