These Currant and Orange Muffins are a delightful treat, combining the sweetness of dried currants with the bright, citrusy flavor of orange zest and juice. Fluffy and fragrant, these muffins are perfect for a morning snack or afternoon tea, offering a delicious blend of sweet and tangy flavors in every bite.
Ingredients
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dried currants
- Zest of 1 orange
- 2/3 cup freshly squeezed orange juice
- 1/2 cup milk dairy or plant-based
- 1/2 cup unsalted butter melted and slightly cooled
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Stir in the dried currants and orange zest, making sure the currants are well-coated with the flour mixture.
- Prepare the Wet Ingredients: In a medium bowl, whisk together the orange juice, milk, melted butter, eggs, and vanilla extract until well combined.
- Combine the Ingredients: Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Fill the Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
- Serve: Serve the muffins warm or at room temperature. Enjoy them as a delicious morning snack or a sweet treat anytime.
Notes
- Vitamins: High in vitamin C
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