Bask in the vibrant flavors of summer with these Scrumptious Red Currant Crumble Muffins, a delightful treat that perfectly captures the essence of the season. These muffins balance the natural tartness of red currants with the sweet comfort of a buttery crumble topping, creating a harmonious blend that tantalizes the taste buds. Each bite offers a burst of fruity freshness, complemented by the satisfying crunch of the golden crumble.
Why You'll Love This Recipe: These Red Currant Crumble Muffins are sure to be a hit for their appealing contrast in textures and flavors. The juicy tartness of the red currants provides a lovely counterpoint to the sweet, crisp topping, making each muffin irresistibly tempting. Whether enjoyed as a morning treat, a mid-afternoon snack, or as a dessert, these muffins are perfect for any occasion. Their ease of preparation and delightful taste make them a go-to recipe for home bakers looking to impress.
Perfect Occasion: These muffins are an excellent choice for a variety of gatherings. Serve them at brunches, picnics, or as part of a summer buffet at a family reunion. They also make a wonderful addition to any bake sale or a thoughtful homemade gift for friends and neighbors. Enjoying these muffins outdoors on a sunny day can enhance the experience, making it feel like a true celebration of summer.
Decoration Tips:
- Dust the tops of the muffins with powdered sugar for a touch of elegance and extra sweetness.
- Serve each muffin with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
- Garnish with fresh red currants or a sprig of mint for a pop of color and freshness on the serving plate.
- For a festive occasion, decorate the serving tray with summer flowers or colorful napkins to complement the vibrant red of the currants.
Ingredients:
- For the Muffins:
- 150 g all-purpose flour
- 80 g sugar
- 1 tsp baking powder
- 1 pinch of salt
- 1 medium-sized egg
- 80 ml vegetable oil
- 100 ml milk
- 1 tsp vanilla extract
- 100 g red currants (fresh or frozen)
- For the Crumble:
- 50 g all-purpose flour
- 30 g sugar
- 30 g cold butter, cubed
- Preparation:
- Start by preheating your oven to 180°C (350°F). Line a muffin tin with 6 paper liners to ready it for the batter.
- Mix Dry Ingredients:
- In a large bowl, mix together the flour, sugar, baking powder, and a pinch of salt.
- Combine Wet Ingredients:
- In another bowl, whisk the egg with the sugar until smooth. Add the vegetable oil, milk, and vanilla extract, and whisk until well combined.
- Create the Batter:
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing to ensure the muffins remain light and fluffy. Fold in the red currants gently.
- Make the Crumble:
- In a smaller bowl, mix the flour and sugar for the crumble. Add the cold butter and use your fingertips or a pastry cutter to blend until the mixture reaches a crumbly texture.
- Assemble and Bake:
- Evenly distribute the batter among the prepared muffin cups. Generously top each with the crumble mixture.
- Bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean from the center of a muffin.
- Cooling:
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these delectable Red Currant Crumble Muffins, a delightful concoction that promises to add a touch of sweetness to your summer days!