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Redcurrant muffins

If you've got an abundance of redcurrants to use, these simple dairy-free muffins will go down a treat with everyone. Redcurrants will hold their flavour when baked into the muffin mixture and will add a gentle tartness to balance out the sweetness of the muffin.

10 minutes prep. time
25 minutes cooking time
Serves 12
Cakes, bakes & desserts, Vegetarian & vegan

Redcurrant muffins on a rack, viewed from above, with redcurrant pieces, and a bunch of redcurrants to the left — Fluffy muffins with the fresh tang of redcurrants | © National Trust/ Rebecca Janaway

400g self-raising flour
250g caster sugar
200g fresh redcurrants
2 eggs
150ml vegetable oil
250ml soya milk
75g demerara sugar

Step 1

Place the flour and sugar into a bowl, followed by the redcurrants, and stir to mix.

Step 2

Mix the eggs, oil and soya milk in a jug. Add the egg mix to the flour mix, then fold together gently until just combined. Spoon the mixture into the muffin cases.

Step 3

Sprinkle the demerara sugar on top of each muffin.

Step 4

Bake in a preheated oven at 170°C (150°C/gas mark 3) for 25 minutes, until crisp and golden on top and cooked in the centre.

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