Redcurrant Muffins is a traditional British recipe for a classic light muffin that includes tart redcurrants in the mix and which is baked with a sugar paste and slivered almond topping. The full recipe is presented here and I hope you enjoy this classic British version of: Redcurrant Muffins.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
These muffins are light-textured and slightly tart from the redcurrants and are an excellent way to show off the beauty of these small fruit. The redcurrants need to be stripped from their stems and the best way I've found of doing this is to use the tines of a fork, running the fork along the stem.
Ingredients:
For the Sugar Paste:
45g unsalted butter
50g granulated sugar
40g plain flour
For the Muffins:
250g plain flour
250g granulated sugar
2 tsp baking powder
1/2 tsp sea salt
115g unsalted butter at room temperature, cut into rough chunks
125ml whole milk
2 large eggs
1 tsp pure vanilla extract
250g redcurrants tossed in 1 tablespoon of flour to evenly coat the berries
2 tbsp slivered almonds
Method:
For the Sugar Paste: In a small bowl, using a wooden spoon, cream together the butter, sugar, and flour until it forms a thick paste. Set aside.
Pre-heat your oven to 190°C (170°C fan). Prepare two 6-cup muffin tins by lining each well with a paper liner. Set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Add the butter to the bowl with the dry ingredients and work it in with your fingertips until the mixture resembles coarse sand. Set aside.
In a separate bowl, whisk together the milk, eggs, and vanilla, then pour that mixture over the dry ingredients. Stir with a wooden spoon until just combined (do not over-mix).
Gently fold in the red currants. Divide resultant batter between the 12 lined muffin wells. Top each muffin with sliced almonds and chunks of the sugar paste.
Transfer to the centre of your pre-heated oven and bake 25 to 30 minutes or until a skewer inserted in the centre comes out clean.
Remove from the oven and allow to cool in the tin for 10 minutes. Transfer the muffins to a wire rack and cool for at least another 10 minutes before serving.
