| Prep: 20 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 22g | 13g | 52g |
| sugars | fibre | protein | salt |
| 30g | 2g | 6g | 0.20g |
I hold a special place in my heart for the Redcurrant and White Chocolate Muffins recipe. This is a delightful twist on an everyday favorite that surprises the palate with a burst of tart summer redcurrants beautifully contrasting the sweet, melting, white chocolate chips. This perfect marriage of flavors takes me right back to those warm, sunny Texas afternoons at my granny’s kitchen where my love for blending traditional recipes with unexpected ingredients first began.
A Healthful Treat
Not only are these muffins a tasteful symphony of flavors, but this recipe also packs a punch in terms of health value. Redcurrants are tiny yet mighty fruits that are brimming with antioxidants and vitamin C which can help increase your immunity, something that can be incredibly vital especially during the cold season. Furthermore, these bite-sized treats are made using ingredients that are most likely already in your pantry, so they are easy to whip up on the fly.
A Versatile Recipe
One of the reasons I adore the recipe of Redcurrant and White Chocolate Muffins so ardently is because of its versatility. The muffins are equally delightful served at breakfast, as a tea-time snack, or as a creative departure from the usual desserts at your backyard barbeques. What’s more, the burst of freshness from the redcurrants makes them an interesting and unexpected addition to your festive holiday spread, so don’t hesitate to try this dish on Christmas morning as well.
These muffins can also serve as a sweet counterpart to some smoky, savory dishes, such as my special Tex-Mex style pulled pork. They strike a delightful contrast with smokey barbeque dishes, and I enjoy pairing them with a nice homemade iced tea.
The use of white chocolate chips in this recipe may remind you of oh-so-popular chocolate chip muffins, but the addition of redcurrants elevates this staple to a tart-sweet confection that can quickly become your new go-to recipe. It adds an extra layer of complexity that your family and friends are sure to appreciate – just like I fell in love with these delightful Redcurrant and White Chocolate Muffins, I’m sure you will too!
What You’ll Need
- 2 Cups all-purpose flour
- 1/2 Cup superfine sugar
- 1 Tablespoon baking powder
- 1/2 Teaspoon salt
- 1/2 Cup unsalted butter, melted
- 2/3 Cup whole milk
- 2 Large eggs
- 1 Teaspoon pure vanilla extract
- 1 Cup fresh redcurrants or frozen, defrosted if out of season
- 1 Cup white chocolate chips
- Powdered sugar, for dusting (optional)
Method
Step One
Preheat your oven to 375°F (190°C) and line a muffin tin with paper cases.
Step Two
In a large bowl, combine the all-purpose flour, superfine sugar, baking powder, and salt. Mix well.
Step Three
In another bowl, whisk together the melted unsalted butter, whole milk, large eggs, and pure vanilla extract until smooth.
Step Four
Gradually pour the wet ingredients into the dry ingredients, stirring gently until they just begin to combine. Be careful not to overmix to ensure your muffins stay light and fluffy.
Step Five
Fold in the fresh redcurrants and white chocolate chips.
Step Six
Divide the batter equally among the prepared muffin cases. Each one should be about two-thirds full.
Step Seven
Bake in the preheated oven for about 20-25 minutes, or until the tops are golden and a toothpick inserted into the middle of a muffin comes out clean.
Step Eight
Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Step Nine
Sprinkle with powdered sugar before serving, if desired. Enjoy your Redcurrant and White Chocolate Muffins!
