Easy blackcurrant muffins bursting with tart juicy berries and loaded with sweet white chocolate chips.
The perfect blackcurrant recipe for using up a glut of those black glossy berries from your garden!
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Made using fresh or frozen blackcurrants, these light and fluffy muffins are delicately flavoured with natural vanilla extract and have the perfect balance of tart fruit and sweet white chocolate (just like my popular blueberry and white chocolate muffins). One is never enough!
The blackcurrant muffins are easily portable, so why not take them on your next picnic, pack them into the kids' lunchboxes, or even serve the muffins for afternoon tea!
👩🍳 Do you have a glut of blackcurrants? Have a go at my easy blackcurrant coulis or blackcurrant loaf cake recipes too!
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✔️ Why you'll love this recipe!
- An easy blackcurrant recipe using fresh or frozen blackcurrants.
- Uses up a glut of blackcurrants from your garden.
- Tart fruity berries complement the sweet white chocolate.
- Light and fluffy muffin crumb.
- Easily portable.
🛒 Ingredient notes
I use my trusty basic muffin recipe as the base for these blackcurrant muffins, with a few delicious add-ins.
Blackcurrants - use fresh or frozen (no need to defrost first) or substitute with another berry.
White Chocolate Chips - for added sweetness and to complement the tart juicy blackcurrants.
Natural Vanilla Extract - use a good quality extract, or substitute with lemon zest for a fruitier flavour.
Dry Ingredients - plain flour, bicarbonate of soda, and caster sugar.
Wet Ingredients - melted butter, natural yogurt, and eggs
🔪 How to make blackcurrant muffins
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the dry ingredients in a large mixing bowl.
Two: Whisk together the wet ingredients and vanilla extract until you get a smooth batter, then carefully mix this into the dry ingredients.
Three: Fold through the white chocolate chips and blackcurrants.
Four: Divide the muffin batter between 12 paper muffin cases in a 12 hole muffin tin, and bake in a preheated oven for 18 minutes until golden brown. Allow the muffins to cool on a wire rack for 10 minutes before tucking in (if you can wait that long!).
Top Tips
- Make sure the ingredients are at room temperature before starting the recipe. The melted butter needs to be allowed to cool, before adding it to the wet ingredients.
- Don't over mix the muffin batter, as that will result in tough muffins. Gently mix the dry and wet ingredients together, just long enough to combine them.
- For a high domed muffin, preheat the oven to 20 degrees ABOVE the specified temperature in the recipe card. As soon as you put the muffins in the oven, turn it back down. The high heat will help the raising agent to start working.
- Don’t overfill the muffin cups; they should only be about ¾ full.
🍴 Serving suggestions
Serve the blackcurrant and white chocolate muffins as an after-school snack for kids with a glass of almond milk (or cup of tea for the adults)!
They're also great for a quick and easy dessert with creamy custard or honeycomb ice cream.
Pack them on picnics alongside my easy puff pastry sausage rolls and sticky date flapjacks.
📖 Variations
- Use brown sugar instead of white caster sugar for a caramel flavour.
- Swap the melted butter for olive oil.
- Substitute the natural yogurt for sour cream or creme fraiche.
- Add a handful of chopped nuts for crunch and texture.
- Use different berries such as strawberries, raspberries or blueberries.
- Make blackberry muffins when blackberries are in season!
🥡 Storage
Store - Place the muffins in an airtight container or cake tin and store them at room temperature for up to 5 days.
Freeze - Allow the muffins to cool then place in a freezer-safe container and freeze for up to 3 months. Defrost fully before serving.
❓ Frequently asked questions
Blackcurrants can be eaten raw but they are incredibly tart, so are more usually cooked or baked with sugars and sweeteners.
Place the berries onto a baking tray and remove any stems or unripe or damaged berries and leaves. Place the tray in the freezer and freeze until the berries are solid (1-2 hours is plenty). Tip the frozen berries into a freezer bag and freeze for up to 3 months.
Yes, and there is no need to defrost the berries first.
😋 More muffin recipes to try
- Apple Muffins
- Gingerbread Muffins
- Blackberry and Apple Muffins
- Carrot Cake Muffins
- White Chocolate and Cherry Muffins
- Rhubarb Muffins
- Lemon Drizzle Muffins
- Biscoff Muffins
- Jam Muffins
Have you seen my blackcurrant crumble recipe?
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Recipe
Easy Blackcurrant Muffins
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Equipment
- Wooden Spoon
- 12 Hole Muffin Tin
Ingredients
- 140 g Caster Sugar
- 200 g Plain Flour
- 1 teaspoon Bicarbonate of Soda
- 100 ml Natural Yogurt
- 2 Eggs beaten (large)
- 140 g Melted Butter cooled
- 1 teaspoon Vanilla Extract
- 150 g Blackcurrants fresh or frozen
- 100 g White Chocolate Chips
Instructions
- Preheat the oven to 190°c (170 fan/ Gas 5) and line a 12 hole muffin tin with muffin cases.
- Place the dry ingredients in a large mixing bowl and stir to combine.140 g Caster Sugar, 200 g Plain Flour, 1 teaspoon Bicarbonate of Soda
- Whisk together the wet ingredients and vanilla extract until you get a smooth batter, then carefully mix this into the dry ingredients.100 ml Natural Yogurt, 2 Eggs, 140 g Melted Butter, 1 teaspoon Vanilla Extract
- Fold through the white chocolate chips and blackcurrants.150 g Blackcurrants, 100 g White Chocolate Chips
- Divide the muffin batter between 12 paper muffin cases in a 12 hole muffin tin, and bake in a preheated oven for 16 -18 minutes until golden brown. Allow the muffins to cool on a wire rack for 10 minutes before tucking in (if you can wait that long!).
Notes
- Make sure the ingredients are at room temperature before starting the recipe. The melted butter needs to be allowed to cool, before adding it to the wet ingredients.
- Don't over mix the muffin batter, as that will result in tough muffins. Gently mix the dry and wet ingredients together, just long enough to combine them.
- For a high domed muffin, preheat the oven to 20 degrees ABOVE the specified temperature in the recipe card. As soon as you put the muffins in the oven, turn it back down. The high heat will help the raising agent to start working.
Dana Sandonato
Absolutely love these! I love having an easy muffin recipe on hand and this is a great way to put black currants to use. The white chocolate adds such a nice little tinge of sweetness.
Caitlin
This is my new favorite muffin recipe! Love the currants and chocolate chips!
Pavani
What a beautiful muffin this is. Black currants and white chocolate chips is such an amazing combo. Thanks for sharing this lovely recipe.
Rika
I think blackcurrants and white chocolate make a great flavor combination for muffins!
Kris
My kids really enjoyed these. Thank you for the wonderful recipe! 🙂