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close up of a redcurrant muffin and blue bowl with redcurrants

Redcurrant muffins

Mandy Mazliah
A really simple recipe for redcurrant muffins that is so easy that the kids can do most of the work. A great way to use up redcurrants after a fruit picking trip.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Cake
Cuisine British
Servings 12


  • 175 g self raising flour
  • 1 tsp baking powder
  • 125 g light brown sugar
  • 60 g butter, dairy free spread or coconut oil melted
  • 1 large egg or flax egg* ( 1 tbsp ground flax or linseeds mixed with 2 tbsp cold water)
  • 120 ml milk dairy free if vegan
  • 125 g redcurrants


  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Place 12 muffin cases* in a non-stick muffin tin.
  • If using a flax egg to make these muffins vegan then mix 1 tbsp ground flax seed with 2 tbsp cold water and set aside to thicken.
  • Mix 175g self raising flour, 1 tsp baking powder and 125g light brown sugar together in a large bowl. Use a fork or your fingertips to separate the sugar if it's a bit lumpy.
  • Beat the egg (if using), then add to 60g melted butter, dairy free spread or coconut oil and 120ml milk.
  • Fold the flour and sugar mixture into the wet ingredients. Finally gently mix in 125g redcurrants (see note above about drying them).
  • Spoon the mixture into the muffin cases, filling each one halfway. Sprinkle a little sugar over the top (optional) and bake for 20 minutes in the pre-heated oven until well risen and firm to the touch.
Keyword redcurrant muffins
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