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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.

Course Breakfast, Snack
Cuisine American
Keyword Strawberry Red Currant Muffins
Prep Time 10 minutes
Cook Time 40 minutes

Ingredients

  • 3/4 cup Fresh or frozen red currants
  • 3/4 cup Fresh or frozen strawberries sliced
  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 2 Eggs or a plant-based substitute
  • 1/2 cup Melted butter or a plant-based alternative
  • 1/2 cup Milk or an unsweetened non-dairy option
  • 1 tsp Vanilla extract
  • 1/2 cup Confectioner's sugar optional - for the glaze
  • 1-2 tbsp milk for the glaze
  • 1 tsp Vanilla extract for the glaze

Instructions

  1. In a medium bowl, combine the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix together the eggs, melted butter, and sugar at a high speed until well combined. Lower the speed and add in the vanilla and milk.

  2. With the mixer running on low, slowly add in the dry ingredients, a little at a time. Mix until everything is just incorporated.

  3. Remove the bowl from the stand mixer and gently fold in the fruit using a rubber spatula.

  4. Scoop the batter out equally into a muffin pan lined with muffin papers. This recipe should make 10-12 muffins, depending on how large you make the muffins.

  5. Bake the muffins for 40 minutes in a 350°F oven, or until a toothpick inserted in the middle comes out clean. Allow the muffins to cool completely on a wire cooling rack.

  6. Make the optional glaze: In a small bowl, mix together the confectioner's sugar, milk, and vanilla until no lumps remain. Add a few more drops of milk if the glaze is too thick to pour. Drizzle the glaze over the cooled muffins in a zig-zag pattern and allow to set for about 15 minutes before serving.