Fresh currants come into season in August, but they also can keep for months in the freezer. You can substitute frozen or more widely available dried currants for fresh, making these muffins a year-round indulgence.
Recipe information
Yield
makes 16 muffins
Ingredients
Preparation
Step 1
Position an oven rack in the middle of the oven. Preheat the oven to 350°F. Line two standard muffin pans with 16 paper baking cups or lightly butter the muffin cups.
Step 2
Combine the flour, baking soda, cinnamon, and salt in a large bowl; set aside.
Step 3
Using a mixer set on high speed, cream the butter with the sugar in a large mixing bowl for 3 minutes, or until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add the vanilla, sour cream, and milk, and beat until smooth.
Step 4
Turn the mixer to low and add the flour mixture to the butter mixture, beating just until incorporated, with no streaks of flour remaining. Gently stir in the currants.
Step 5
Spoon the batter into the muffin cups, filling them two-thirds full. Bake the muffins for 20 to 25 minutes, or until the tops spring back when pressed lightly or a toothpick inserted into the center comes out clean.
Step 6
Remove the muffins from the oven and allow to cool in the pan for 5 minutes. Remove the muffins from the pan, transfer to a wire rack, and allow to cool for about 15 minutes.
Currant Care
Step 7
To remove the stems from fresh currants, place the currants in the freezer for 1 hour. Take them out of the freezer and pull off their stems over a bowl. The currants will come off the stem clean, for the most part. Just pick out any sticks that may be left behind and discard.
