Can I use different color currants?

I really only recommend red currants here. White currants could work as well, but they're less tart and not as strong in flavor. Black currants have a completely different flavor and might need other spices or more sugar to balance their earthy flavor.

My muffins didn't rise/they're too dense. Why?

It's important to use fresh baking powder because it loses its potency over time once it's opened. Also make sure to always scoop your flour with a spoon into your measuring cup and not with the cup. Overmixing the batter could also cause dense muffins because the batter has less air.

Red Currant Muffins

Name: Red Currant Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups Bob’s Red Mill 1:1 gluten-free flour mix (or all-purpose flour); 2 tsp baking powder; ¼ tsp ground cinnamon (optional); 2 large eggs; ½ cup cane sugar; ¼ cup avocado oil; 1 tsp vanilla extract; ½ tsp fine sea salt; ½ cup Greek yogurt (or a thick unsweetened vegan yogurt, I like Yoggu); ¾ cup milk (I use unsweetened almond or cashew milk); 1 cup red currants, stems removed (plus more for garnish); 1 tbsp turbinado sugar (optional but recommended)

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Red Currant Muffins

Recipe by Veronika Sykorova

These Red Currant Muffins are gluten-free, made with fresh red currants, and perfect for the summer! The recipe has 10 simple ingredients and takes less than 45 minutes to make. The muffins are freezer-friendly and so delicious warmed up for breakfast or a snack! Great for meal prep, picnics, or potlucks.

Total Time40 minutes
Yield12 muffins 1x
DietGluten-Free

Ingredients

Units Scale

2 cups Bob’s Red Mill 1:1 gluten-free flour mix (or all-purpose flour)
2 tsp baking powder
1/4 tsp ground cinnamon (optional)
2 large eggs
1/2 cup cane sugar
1/4 cup avocado oil
1 tsp vanilla extract
1/2 tsp fine sea salt
1/2 cup Greek yogurt (or a thick unsweetened vegan yogurt, I like Yoggu)
3/4 cup milk (I use unsweetened almond or cashew milk)
1 cup red currants, stems removed (plus more for garnish)
1 tbsp turbinado sugar (optional but recommended)

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Instructions

Preheat your oven to 400F and line a 12-muffin pan with paper muffin liners. Set aside.
In a medium bowl, whisk together flour, baking powder, and cinnamon if using. Set aside.
Into a large bowl, add eggs, cane sugar, avocado oil, vanilla extract, and fine sea salt. Whisk vigorously until well combined.
Whisk in Greek yogurt and milk.
Add the dry ingredients to the wet ingredients and whisk until just combined. Don’t overmix.
Fold in the red currants.
Spoon the batter into your prepared muffin pan, filling each muffin almost to the top.
Sprinkle with turbinado sugar if using.
Bake the muffins in the preheated oven at 400F for 5 minutes.
Lower the heat to 350F without opening the oven and bake for another 23-25 minutes or until they’re golden and a toothpick inserted in the middle of one comes out clean.
Allow the muffins to cool in the pan for at least 5 minutes before taking them out. Finish cooling them on a wire rack and enjoy!

Notes

Storing: Cool the muffins completely before storing. You can keep them on a plate covered with a towel at room temperature for 1 day. Otherwise, store them in the fridge for 3-4 days. You can also freeze them in a freezer-safe container for 3-5 months.

Reheating: I recommend warming up refrigerated muffins in a preheated oven at 300F for 5-10 minutes. If they’re frozen, defrost them in the fridge overnight first or at room temperature for an hour before reheating. You can also use the defrost setting on your oven. If you reheat them from frozen, they stay frozen in the middle for a while, so slice them in half once they’re soft enough and return to the oven to finish warming up.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Muffins
Method: Oven
Cuisine: American

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Find it online: https://thehealthfulideas.com/red-currant-muffins/