Strawberry Red Currant Muffins

These strawberry red currant muffins are a wonderful way to celebrate fresh, peak-of-summer flavor after returning from the berry patch or farmer’s market.

These strawberry red currant muffins were such a hit in our house this week. I made these muffins just for fun, since I happened to have lots of juicy strawberries in the fridge after we went berry picking, and we were gifted a bag of red currants from a family member. I thought these might be the kind of thing that would be a little too fruit-filled for some of our family members, but I was blown away to find everyone eating multiple muffins. They never even had time to make it into the freezer. I love how cheerful these red and white muffins look displayed on a plate and the tartness of the red currants perfectly complements the sweetness of ripe strawberries picked at the peak of freshness. Try these muffins using freshly harvested berries and currants, or use frozen fruit straight from your freezer.

Another delicious summer breakfast recipe: Homemade Strawberry Chocolate Granola Recipe

Ingredients Needed for the Strawberry Red Currant Muffins

These muffins use simple ingredients that you probably already have waiting for you in your baking pantry. They make delightfully fluffy brunch or breakfast muffins, or lovely little mini muffins for snacks.

You’ll need:

• Strawberries
• Red currants
• All-purpose flour (can use whole-wheat flour if preferred)
• Granulated white sugar
• Baking powder
• Salt
• Eggs (or a plant-based substitute)
• Butter (or a non-dairy substitute)
• Milk (or a plant-based milk such as soy, almond, oat, etc.)
• Vanilla extract

In the photos in this recipe, you’ll see that I’ve also drizzled an icing sugar glaze over these muffins to decorate them, which I think is key to making any muffin look as appealing and over-the-top delicious as possible. If you’d like to do the same, you’ll need some powdered confectioner’s sugar as well. Alternatively, my four-ingredient streusel recipe is also a great option for garnishing these muffins.

Family favorite muffin recipe: Banana Nut Muffins With Walnut Streusel Topping

Method for Preparing the Muffin Batter

In a medium bowl, sift together the flour, baking powder, and salt, and set them aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the melted butter, sugar, and eggs. Beat everything together until it’s all well-combined into a smooth mixture, then add in the vanilla and milk. Mix to incorporate.

With the mixer running on low, slowly add the dry ingredients, a little at a time, mixing just until a lumpy batter forms. Do not over-mix the batter. Remove the bowl from the stand mixer and gently fold the berries into the batter using a rubber spatula.

Line a muffin tin with muffin cups (these are the parchment tulip papers that I use) and scoop the batter out into the papers, dividing the mixture evenly in each liner. I like to make slightly larger muffins, so I find this recipe makes about 10 large muffins or 12 regular muffins.

Bake the muffins in a 350-degree oven for about 40 minutes, or until a toothpick inserted into the middle comes out clean.

Allow them to cool completely on a wire rack before adding the glaze if you’ll be using it.

Try next: Super Simple Cake Mix Brownies

Optional Vanilla Glaze for the Muffins

To make a simple vanilla glaze, combine the confectioner’s sugar, milk, and vanilla extract in a small bowl and whisk them together until no lumps remain. If your glaze is too thick to pour, add a few more drops of milk, being careful not to add too much. Drizzle the topping in a zig-zag pattern over your muffins and allow it to set for about 15 minutes before serving or storing.

Store the muffins in an airtight container or freeze them for longer storage.