Enjoy the tart deliciousness of red currants with your morning coffee by making these Red Currant Streusel Muffins filled with the decadent red berry and topped with an oat streusel!
We’re continuing right along with #RedCurrantWeek with these super simple Red Currant Streusel Muffins! If you missed it, I’ve already made Red Currant Cookie Slices, Red Currant Jam and gave you a bit of a history lesson on the delicious red currant!
These muffins take just a few minutes to whip up and have become one of my families weekend breakfast favorites!
I started with a basic muffin recipe, but switched out the light brown sugar for dark brown sugar and added a pinch of nutmeg to the batter. Both of these changes added a deeper level of flavor the muffin. It’s slight, but noticeable.
The red currant flavor not only comes though in the muffin because of the juice of the currants, but with each bite you get a burst of berry because the have baked whole in the muffin. Plus, the addition of the few currants as garnish on top, each bite has exquisite red currant flavor!
Finally, the muffins are topped with a basic streusel oat topping. Instead of using quick oats, I used rollled oats. But if all you have on hand is quick oats, that’s fine too. The extra crunch of the topping adds another dimension of flavor and texture that make these muffins so good!
They’re even good dunked in my coffee. I know, genius!
The liners I used for these muffins come from Sweets & Treats Boutique. STB makes the BEST grease-proof liners in the industry making all my cupcakes & muffins even more appealing when they’re dressed up in such beaitufil liners! Make sure to shop STB for all your cupcake, muffin and party supplies!
CHECK OUT THE OTHER #REDCURRANTWEEK POSTS HERE:
- 300g all-purpose flour
- 75g dark brown sugar
- 75g granulated sugar
- pinch of salt
- 1tsp baking powder
- 1tsp nutmeg
- zest of ½ a lemon
- 2 large eggs
- 180g whole milk
- 125g unsalted butter, melted
- 150g red currants, off the stems and clean/dry - divided
- 25g all-purpose flour
- 25g dark brown sugar
- 25g rolled oats
- 25g cold unsalted butter, cubed
- Preheat oven to 350F degrees and line muffin pan with liners.
- In a large bowl, whisk together the flour, sugars, salt, baking powder, nutmeg and lemon zest.
- In another bowl whisk together the melted butter, whole milk and eggs.
- Make a well in the flour mixture and pour in the wet mixture. Stir together until just combined.
- Fold in ⅔ of the red currants making sure not to overmix or break the berries.
- Fill liners ⅔ full with batter.
- In a medium bowl, combine the flour, sugar, oats and butter. Using your fingers, crumble the mixture together until most of the butter has broken down into small pieces.
- Sprinkle topping over the batter then press a 3-4 red currants on top.
- Bake the muffins for 20-25 minutes or until they are golden brown and a toothpick comes out clean.
- Cool in the pan for 2 minutes before removing to a wire rack to cool completely.
- Serve warm or keep stored in an air tight container for up to a week.