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–+ servings
Blackcurrant muffins on a cake stand.
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5 from 7 votes

Easy Blackcurrant Muffins

Easy blackcurrant muffins bursting with tart juicy berries and loaded with sweet white chocolate chips.
Course Baking
Cuisine British
Prep Time 8 minutes
Cook Time 18 minutes
Total Time 26 minutes
Servings 12
Calories 259kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Measuring Spoons
  • Mixing Bowl
  • Wooden Spoon
  • 12 Hole Muffin Tin
  • Muffin Cases

Ingredients

Metric - US Customary
  • 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

Expert 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.
 
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:
To Store: Place the muffins in an airtight container or cake tin and store them at room temperature for up to 5 days.
To Freeze: Allow the muffins to cool then place in a freezer-safe container and freeze for up to 3 months. Defrost fully before serving.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Blackcurrant Muffins
Amount per Serving
Calories
259
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
55
mg
18
%
Sodium
 
197
mg
9
%
Potassium
 
108
mg
3
%
Carbohydrates
 
32
g
11
%
Fiber
 
1
g
4
%
Sugar
 
17
g
19
%
Protein
 
4
g
8
%
Vitamin A
 
371
IU
7
%
Vitamin C
 
23
mg
28
%
Calcium
 
43
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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