Polski 
The best muffins with redcurrants. Fresh and delicious even the following day, and packed with plenty of juicy currants. You’ll love them!
Makes 12 muffins.
Ingredients for the redcurrant muffins:
- 120 g butter
- ¾ cup caster sugar
- 2 large eggs
- 1 teaspoon vanilla or almond extract
- 1 cup sour cream
- 300 g plain flour
- 2 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 300 g currants (red, black or white), stalks removed
All the ingredients should be at room temperature.
Melt the butter and leave to cool slightly. Place the melted butter, eggs, sugar, extract and sour cream in a bowl. Whisk together just until combined. Sift the flour, baking powder and bicarbonate of soda directly over the mixture and whisk together, again only until combined – do not overmix. Add the currants and fold them in.
Line a standard muffin tin with paper cases. Divide the batter between the cases, filling them almost to the top. For extra crunch, you can sprinkle the tops with granulated sugar.
Bake the redcurrant muffins at 170°C for about 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.
Enjoy!
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