Redcurrant muffins

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

Cakes and bakes
Currant muffins on a cooling rack
  • Preparation time 10 minutes (prep. time)
  • Cooking time 25 minutes (cooking time)
  • Serves 12


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


  1. Place the flour and sugar into your bowl, followed by the currants.
  2. Mix the eggs, oil and soya milk in a jug and combine.
  3. Add the egg mix to the flour mix, fold together gently until just combined and split evenly between your muffin cases.
  4. Sprinkle the demerara sugar over the top of each muffin.
  5. Bake in the oven at 170°C for 25 minutes until crisp on golden on top and cooked in the centre.