Red Currant Streusel Muffins

These Red Currant Streusel Muffins are fluffy, firmly on the right side of sweet with lovely pops of tartness from the red currants and an amazing cinnamon/dark brown sugar streusel topping!

We had three inches of snow today! By New Jersey standards (where we used to live), that’s a light dusting, for Berlin it’s the most we’ve seen in the two winters we’ve been here and the kids were absolutely ecstatic.

There was a huge scramble to find boots and gloves and outerwear, a short but intense spat about who gets what color sled and then the kids stormed outside with that lovely, wintery-y swishswish sound that snow pants make and were not seen for a good long while.

Which left me with some time to peacefully make myself a peaceful coffee and peacefully contemplate what to bake. Since I had a punnet of red currants knocking about, I decided to make these Red Currant Streusel Muffins by repurposing my tried, true and trusted Blueberry Streusel Muffin recipe.

No sooner said than done and an hour later I was sinking my teeth into these delicious stunners.

Fluffy, firmly on the right side of sweet with lovely pops of tartness from the red currants, plus the cinnamon/dark brown sugar streusel topping: I was in muffin heaven. That’s also breakfast for tomorrow done and dusted! 😊

I hope everyone is having a lovely weekend!

xoxo Donata

Ingredients

Makes 12-15 muffins

2 cups (272 g) all purpose flour, plus 2 teaspoons

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 g) butter at room temperature

1 cup (200 g) sugar

2 eggs

1/2 cup (125 ml) whole milk

1 teaspoon vanilla extract

2 cups (200 g) fresh red currants

Streusel topping

3/4 cup (96 g) all-purpose flour

3/4 cup (150 g) loosely packed dark brown sugar

1 teaspoon cinnamon

6 tablespoons (85 g) unsalted butter at room temperature

Instructions

Preheat oven to 375 F (190 C). Line a 12-cup muffin tin with liners.

Combine all the streusel ingredients in a bowl and mix them together with your fingers until it resembles sand. Set aside.

Place the blueberries in a small bowl. Sprinkle two teaspoons of flour over them and swirl the red currants around gently to completely coat them with flour. This will stop them from sinking to the bottom of the batter while baking. Set aside. Combine the flour, baking powder and salt in a bowl and whisk together.

In a large bowl, cream the butter and sugar together on medium speed until light and fluffy.

Add eggs, milk and vanilla, mixing until just combined.

Stir in the dry ingredients with a rubber spatula until just moistened.

Fold in the red currants in very gently.

Fill the muffin cups 2/3 full. Sprinkle streusel mix over the top of each muffin.

Bake for 20-25 minutes or until a toothpick comes out clean.

Cool in the pan for 10 minutes before removing to a wire rack.