Red Currant Streusel Muffins

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!

Red Currant Streusel Muffins #RedCurrantWeek |

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!

Red Currant Streusel Muffins #RedCurrantWeek |

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!

Red Currant Streusel Muffins #RedCurrantWeek |

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!

Happy Baking!


Red Currant Streusel Muffins
Prep time
Cook time
Total time
Serves: 18 muffins
  • 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
  1. Preheat oven to 350F degrees and line muffin pan with liners.
  2. In a large bowl, whisk together the flour, sugars, salt, baking powder, nutmeg and lemon zest.
  3. In another bowl whisk together the melted butter, whole milk and eggs.
  4. Make a well in the flour mixture and pour in the wet mixture. Stir together until just combined.
  5. Fold in ⅔ of the red currants making sure not to overmix or break the berries.
  6. Fill liners ⅔ full with batter.
  7. 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.
  8. Sprinkle topping over the batter then press a 3-4 red currants on top.
  9. Bake the muffins for 20-25 minutes or until they are golden brown and a toothpick comes out clean.
  10. Cool in the pan for 2 minutes before removing to a wire rack to cool completely.
  11. Serve warm or keep stored in an air tight container for up to a week.

{Guest Post} Paleo Apple Cinnamon Muffins

Just in time for Fall, these Paleo Apple Cinnamon Muffins are the perfect, health & heart friendly treat for your entire family!

Paleo Apple Cinnamon Muffins by Perry's Plate for

And we have Natalie of Perry’s Plate to thank for these amazing looking muffins.   I swear, I can smell them baking in my kitchen just by looking at her pictures! YUM!

If you aren’t familiar with the Paleo Diet… don’t worry, because I wasn’t either until I did some research learning about the types of food that Natalie prepares on her blog.  According to the Paleo Diet’s webpage… The Paleo Diet “… is based upon eating wholesome, contemporary foods from the food groups that our hunter-gatherer ancestors would have thrived on during the Paleolithic era, or Stone Age.”

Wow! Super interesting to think about how we can bake using such limited foods… and if you think even more about it… man once lived like this so it’s so completely do-able!  If you’re interested in learning more, check out Natalie’s “Baby Steps to Paleo“… lots of great info!

Before we get to the recipe for these amazing muffins, let’s look at some of the other yummy stuff Natalie has made over at Perry’s Plate!  In her bio, she says she cooks about 75% Paleo … so she’s got some recipes on there that any diet can enjoy!  Here are a few of my favorites…

Chocolate Malt Cake

Chocolate Chip Cookie Dough Cupcakes

Bacon Cupcakes

A big THANK YOU to Natalie for providing my readers with such an amazing, healthy, but super delicious recipe!  I really appreciate you helping me out during this deployment transition!

Now, make sure you click on all the links to find Natalie all over the web… send her lots of JavaCupcake love!

Natalie-of-Perrys-PlateNat Noonday - squared edited-1

Hello Java Cupcake readers! I’m Natalie. I’m a mom of three little girls (my poor husband), and I blog over at Perry’s Plate. We live in the Reno-Tahoe, NV area… exactly where the smoke from the Yosemite fires is blowing. What color is the sky supposed to be again? *cough*

I’m excited to be here today and to support Betsy and her husband during their deployment. Yes, their. Deployments are a family effort! Betsy’s situation has a special place my heart as my husband also served over a year in Afghanistan several years ago. It’s not an easy thing to send your husband to a war-torn country (in fact, it’s pretty damn hard), and I give my wholehearted thank you and lots of virtual hugs to both Betsy and her soldier for their sacrifice.

So yes. Let’s get talking about these muffins. Over at Perry’s Plate I post a lot of paleo recipes. As a family we eat mostly paleo, and sometimes that puts a kink in my baking endeavors. Muffins are fairly easy to pull off, though, when trying to avoid grains, dairy, and refined sugar. I love these particular muffins because they have a great texture, they’re super moist, and the apples add a nice sweetness so you can use less sweetener.

Plus I love apple-cinnamon baked things, and I’m super excited that it’s September! Time to bust out the apple recipes!

Paleo Apple Cinnamon Muffins by Perry's Plate for


One thing to remember when using almond flour is to not have too much moisture in the batter. Almond flour doesn’t absorb moisture like wheat flour does. A little coconut flour is great for absorption, but if you use too much you’ll end up with a funky texture.

Paleo Apple Cinnamon Muffins by Perry's Plate for

I adore Erin over at Texanerin Baking and used her recipe fore Grain-/Gluten-Free Lemon Muffins as a jump off point since her muffins turned out so well.

Aren’t they pretty? I love the flecks of apple and almond flour peeking out of the tops.

Without gluten, eggs are often used as a primary source of binding. I love that these muffins held together so well without being “eggy”!

I hope you love these as much as we do!


You can find more of my recipes over at Perry’s Plate! I’m also on Facebook, Twitter, Pinterest, and Instagram.

Paleo Apple Cinnamon Muffins
Prep time
Cook time
  • 2 cups of almond flour (about 192 grams)
  • ¼ cup coconut flour (about 32 grams)
  • 1 Tablespoon cinnamon
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt
  • ½ cup melted coconut oil
  • 6 eggs
  • ⅓ cup raw honey
  • ¼ cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 2 small apples, cored and diced
  1. Preheat your oven to 375 degrees F. Line (or grease) your muffin pans (enough for 20 muffins).
  2. Combine the dry ingredients (almond flour, coconut flour, cinnamon, baking powder, and salt) in a large bowl. Whisk to combine.
  3. In a separate bowl whisk together the coconut oil, eggs, honey, applesauce, and vanilla. The coconut oil might harden, but don't worry if the batter has coconut oil chunks. It'll all work out nicely in the end.
  4. Add the wet mixture to the dry, just until combined. Fold in the diced apple. The mixture should be about the consistency of a loose cookie dough.
  5. Fill the muffin cups about ¾ full and bake for about 15-18 minutes or until they begin to turn golden on top and are firm to the touch. A toothpick inserted into the center should come out clean.
  6. Let them cool in the pan for a few minutes, then transfer to a wire rack to cool.
  7. They hold up best to unwrapping and cutting if you let them cool for about 15-20 minutes. I understand if you can't wait that long. We usually can't! You can store these in an air-tight container for 2-3 days.
  8. Recipe adapted from



Fresh Raspberry White Chocolate Muffins

There are only a few weekends left with my soldier before he deploys, so I want to make each one special.  So, this morning I whipped up a batch of Fresh Raspberry White Chocolate Muffins for our family to enjoy.

Fresh Raspberry White Chocolate Muffins by

Raspberries are my favorite fruit…. EVER.  White chocolate is my husbands favorite chocolate… EVER.  Put them together… a match made in muffin heaven!

I can’t take credit for this recipe though, it originally comes from Sally’s Baking Addiction.  If you haven’t read Sally’s blog… you totally need to.  She’s got some of the most beautiful food I’ve ever seen.  Sally’s recipe uses dark-chocolate chips and sanding sugar on top… Mine have white chocolate and sugar in the raw.  (Oh… and I totally forgot to add the vanilla to mine.  WHOOPS!)

Either way… you can’t lose with this recipe.  It makes the PERFECT muffin!


Fresh Raspberry White Chocolate Muffins by

Fresh Raspberry White Chocolate Muffins
Prep time
Cook time
Total time
Serves: 14-16 muffins
  • 3 cups flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 large eggs
  • ¾ cup sugar
  • ¼ cup light brown sugar, gently packed
  • 1 cup milk
  • ½ cup vegetable oil
  • 1 tsp vanilla
  • 1 cup white chocolate chips
  • 230g fresh raspberries (about 1 to 1½ cups)
  • Sugar in the Raw
  1. Preheat oven to 425 F degrees. GENEROUSLY spray entire muffin/cupcake pan (in the cups and on top) with non-stick spray. You could also use cupcake liners, but I'd suggest still spraying the top of the pan.
  2. In a large bowl, whisk together the flour, baking powder, salt and cinnamon.
  3. In a medium bowl, whisk the eggs. Add the sugars and whisk for about 2 minutes or until pale yellow, creamy and smooth.
  4. Add the milk, oil and vanilla and whisk until combined.
  5. Slowly pour the wet mixture into the dry while slowly whisking. Whisk until all the flour is off the bottom of the bowl and no more pockets of flour remain.
  6. Add the chocolate chips and fresh raspberries and GENTLY FOLD them into the batter. Be careful not to break up the raspberries!
  7. Fill each hole in the muffin pan to the top with batter. Sprinkle the tops generously with Sugar in the Raw.
  8. Bake for 5 minutes at 425 F degrees. Reduce heat to 375 F degrees and bake an additional 12-14 minutes our until tops are golden brown and a toothpick comes out clean.
  9. Allow to cool in pan for 10-15 minutes before removing to a wire rack. NOTE: I ran a knife along the edges of the muffins before removing to help ease them out of the pan.
  10. Eat immediately. Don' store them... just EAT THEM! YUM!

Double Chocolate Buttermilk Muffins

Double Chocolate Buttermilk Muffins |

It’s Sunday morning, the hubby has been gone for a week already and I need a little something guilty to start the week off right!  Double Chocolate Buttermilk Muffins.  That’s right… you heard me.  CHOCOLATE for breakfast!!

This recipe is a 1-bowl, super simple recipe that takes just minutes to whip together.  It actually took longer for the oven to heat up than it did to make the batter for these muffins.  They are great solo or with a giant cup of coffee… which is how I’m going to eat it (or three) this morning!

Now – you could totally frost these with a ganache or buttercream and call them a cupcake… but there’s so much deliciosness packed into this little muffin that you don’t need any frosting!


Double Chocolate Buttermilk Muffins
Prep time
Cook time
Total time
Serves: 1 dozen muffins
  • 250g (about 5oz) chocolate (I used Lindt Excellence 50% cocoa)
  • ½ cup unsalted butter
  • 2 cups flour
  • ¾ cup sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup buttermilk
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup semi-sweet chocolate chips + plus more for garnish
  1. Preheat oven to 350 F degrees. Line muffin pan with liners.
  2. In a small pan over medium heat, melt the chocolate and butter together and set aside to cool.
  3. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  4. Make a well in the center of the flour and add the eggs, buttermilk, vanilla and cooled, melted chocolate and blend until smooth.
  5. Fold in the chocolate chips.
  6. Scoop batter into each liner ⅔ full and place 4-6 chocolate chips on top.
  7. Bake 18-20 minutes or until a toothpick comes out clean.
  8. Cool in pan for 5 minutes before removing to a wire rack to cool completely. NOTE: Have patience!! Waiting to take them out is important because the muffin tops will come off if you try to pull them out too early!
  9. Store in an airtight container for 2-3 days.
  10. Serve with coffee or a big glass of milk!

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Jumbo Blueberry Muffins

Last week I was going to host my son’s 1st birthday party until 75% of my family got sick.  I had already purchased all of the food supplies for the party as well which meant now… I needed to use it all up before it spoiled.  So today, I offered to make my husband a batch of jumbo blueberry muffins to take out to training with him.

I’ve made blueberry muffins in the past, but none of them truly got the rise out of them that I wanted them to.  None had that true muffin top like you want in a blueberry muffin.  But not these!  These muffins rose up beautifully and have a nice, sweet crispy top that is worth of a jumbo muffin!  Packed full of fresh blueberries, these muffins are juicy and sweet and the addition of cinnamon adds a depth that’s unexpected in the flavor.  And I call them Jumbo because of how much they rise and puff up out of their liners!!  JUMBO-licious!

I’m pretty certain that none of my husbands soldiers will notice anything other than the fact that they taste AMAZING.  But ya know, I’m good with that.  They’ll be happy and fed and off to train for war.  It’s the least I can do.

(NOTE:  The liners used for these muffins come from Sweets & Treats Boutique.  My new FAVORITE place for liners and all kinds of other great baking supplies!)


Jumbo Blueberry Muffins
Prep time
Cook time
Serves: 16-18 muffins
  • 3 cups +1 Tbsp flour, divided
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • 1 cup sugar
  • ½ cup sour cream
  • ½ cup milk
  • ½ cup vegetable oil
  • ½ teaspoon vanilla extract
  • 2 cups fresh blueberries, divided
  • Sugar in the Raw - for dusting (any coarse sugar will work)
  1. Preheat oven to 425 F degrees. Line muffin tin with liners.
  2. Toss 1¾ cups blueberries in 1 Tbsp flour. Set aside remaining ¼ cup of berries for later.
  3. In a large bowl, sift together the flour, baking powder, cinnamon and salt.
  4. In another large bowl, whisk the eggs and the sugar together until smooth. Add the sour cream, milk, oil and vanilla and whisk again until smooth.
  5. Make a well in the center of the flour and pour in the wet ingredients. By hand, fold the two together just until all the dry has been incorporated. Do not overmix.
  6. Gently fold in the 1¾ cups of blueberries.
  7. Using an ice cream scoop, drop mounds of batter into each liner... filling them completely. It's okay if they look too full, they won't be. You want the muffins to puff up big!
  8. Using the reserved berries, press 1-3 berries into the top of each mound of batter. Sprinkle the Sugar in the Raw over the top.
  9. Bake at 425 F degrees for 5 minutes then reduce heat to 375 F degrees and bake an additional 18-22 minutes - or until the tops are golden brown.
  10. Cool in pan for a few minutes before removing to a wire rack to cool completely.
Recipe adapted from: Sally's Baking Addiction


White Chocolate Cranberry Muffins

I never knew before this year how much I loved cranberries.  In years past, I equated them to that canned jellied cranberry sauce that got served with Thanksgiving dinner.  Yuck.  So, you can see how I thought that all cranberry would be equally as disgusting.

That was until I made cranberry sauce from scratch for Thanksgiving dinner this year.  Oh Em Gee.  SO GOOD.  I just about fell out of my chair when I tasted it.

This passed weekend my husband and I stopped at two more Starbucks in Germany… Mannheim and Heidelberg.  When in Heidelberg, I ordered their white chocolate cranberry muffin and was amazed at how delicious it was.  The pairing of the white chocolate and cranberry went perfectly together and I decided right then that I needed to make them at home!

I started these muffins with a variation on my cranberry sauce.  I didn’t make quite as much as I made when I used it for Thanksgiving and I didn’t cook it as long.  Just enough to begin to break down the berries and extract the juices.  I still wanted chunks of cranberry floating through my muffins… just not whole, bitter berries.


White Chocolate Cranberry Muffins
Prep time
Cook time
Serves: 24 muffins
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp nutmeg
  • 1 cup reduced cranberries (see recipe below)
  • 1 cup white chocolate chips or chunks
  • 250g (about 2¼ cups) fresh cranberries
  • 2 Tbsp sugar
  • ¼ cup maple syrup (not pancake syrup - can substitute this with 2 Tbsp more sugar if you don't have it)
  • ¼ cup cranberry juice (or any other juice you have - apple, orange, lemon)
  1. In a large pan, combine the berries, sugar, syrup and juice and bring to a light boil over medium high heat.
  2. Just as it begins to boil, reduce to simmering.
  3. Cook about 10 minutes or until the cranberries have broken down with about half still in tact and a nice thick syrup made from the remaining berries. You will hear a popping sound, have no fear! That's just the berries popping open in the heat... like popcorn!
  4. Cook until it becomes thick. Remove to cool while preparing the batter.
  1. Preheat oven to 350 F degrees. Line muffin pan with liners.
  2. In the bowl of a stand mixer, cream together the butter and sugar until fluffy.
  3. Add eggs one at a time and mix until just combined.
  4. Mix in the vanilla.
  5. In another bowl, sift together the flour, baking powder, baking soda, salt and nutmeg.
  6. With the mixer on low, add the flour in three parts. Between each addition of flour, add half the buttermilk.
  7. Scrape the sides of the bowl and mix just about 80% of the dry mixture has been combined.
  8. Fold in the cranberry sauce and the white chocolate chips.
  9. Fill muffin liners ⅔ full. Bake about 16 minutes or until a toothpick comes out clean.
  10. Cool in pan 5 minutes before removing to a wire rack to cool completely.

Peanut Butter & Jelly Banana Muffins & a Baby Play Date

Three of my friends and I all had babies, two weeks a part.  Daniella was first, then Mareile, then Me and last was Becky.

Four friends, four babies, four weeks.

Needless to say, it’s been a crazy few months for all of us.  So now that our babies are all 2 months old, we decided it was time to get together so they could play and we could drink coffee and chat.

This morning, two of my friends and their babies came over to play!

Of course, I needed to bake something delicious for us to enjoy during our Coffee & Babies Play Date… so I whipped up these muffins.

I’ve already eaten three of them… cause yeah, they’re that good.

5 from 1 reviews
Peanut Butter & Jelly Banana Muffins
Cook time
Total time
Serves: About 20 muffins
  • 1½ cups ripe bananas (4-5 small bananas - I like chunks of bananas, so I don't over-mash mine)
  • ⅓ cup buttermilk
  • ⅓ cup creamy peanut butter
  • 3 Tbsp unsalted butter, melted
  • 2 large eggs
  • ½ cup sugar
  • ½ cup light brown sugar, packed
  • 1½ cups flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • 2 cups fresh raspberries (not frozen)
  • ¼ cup coarse sugar (I used Sugar in the Raw or Turbinado sugar)
  1. Preheat oven to 350 F degrees. Line cupcake/muffin tin with liners. Set aside.
  2. In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In a medium bowl, whisk together mashed bananas, buttermilk, peanut butter and melted butter.
  4. Add the eggs and sugars to the wet mixture and whisk until smooth.
  5. Pour the wet mixture into the flour mixture and fold together with a spatula until just combined or until only a few flour lumps are visible.
  6. Add the raspberries and gently fold into the batter. NOTE: Do Not over mix! You don't want to break up the raspberries or work the flour too much.
  7. Gently scoop the batter into the prepared muffin tin filling no more than ¾ full. Top each muffin with the coarse sugar.
  8. Bake 18-20 minutes or until a toothpick comes out clean from the center of the muffins and the tops are golden brown.
  9. Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.
Recipe inspired by: Joy the Baker

Honey Cornbread Muffins

Today I’m going to a Chili Cook-Off.  I don’t have a super special recipe for chili… but I can bake!!  So, I’ve whipped up a batch of Honey Cornbread Muffins.  I’ve never made them from scratch before, always from the little blue box in the grocery store.  But, I recently acquired a can of cornmeal and knew this was the perfect time to whip up a batch!

I love these muffins because you don’t need an electric mixer to make them.  Just two mixing bowls, a whisk, spatula and measuring cups/spoons.  SO EASY!  These would be great too with a little cheddar cheese thrown in or some cream corn.  YUM!  So many ways to mix this up!

Honey Cornbread Muffins
Makes 24 muffins

2 cups yellow cornmeal
2 cup flour
2 tbsp baking powder
1 cup sugar
2 tsp salt
1/2 cup skim milk
1/2 cup buttermilk
4 large eggs
1/2 cup (1 stick) unsalted butter, melted & slightly cooled
1/2 cup honey

2 tbsp unsalted butter, melted
1 tsp honey

  1. Preheat oven to 400 F degrees.  Line cupcake pans with liners.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
  3. In a medium bowl, whisk together the milks, eggs, 1/2 cup butter and 1/2 cup honey.
  4. Create a well in the flour mixture in the large bowl and pour in the wet ingredients.  Using a spatula, mix together until just combined,  about 15 strokes.  Do not overmix.
  5. Scoop into cupcake liners using an ice cream scoop.
  6. Bake for 14-16 minutes or until golden brown.
  7. Let cook in pans for 2 minutes before removing to wire rack.
  8. In a small bowl, combine the 2 tbsp melted butter and honey.  Using a brush, spread glaze over the top of each muffin.
  9. Serve for breakfast or with your favorite chili! YUM!