Blackcurrant muffins
12 servings
100 minutes
Blackcurrant muffins are an amazing blend of freshness and sweetness inspired by Italian culinary tradition. Italians love to use nuts, chocolate, and citrus in baking, making this dessert particularly aromatic. Light and airy, these muffins are infused with the tart flavor of blackcurrants, accented by honey and orange juice. Almonds add tenderness to the texture while chocolate deepens the flavor. These muffins are perfect as a morning dessert with a strong espresso or as an elegant treat for family evenings. They are easy to prepare and ideal for cozy tea parties. Dusting them with powdered sugar makes them look like little works of art ready to delight with their taste and aroma.
1
Mix all the dry ingredients, namely: flour, baking powder, almond flour, sugar, and baking soda (slaked). Mix everything well.
- Wheat flour: 150 g
- Baking powder: 1 teaspoon
- Almond: 50 g
- Sugar: 100 g
- Slaked soda: 0.5 teaspoon
2
In another container, mix milk, butter, and egg.
- Milk: 120 ml
- Vegetable oil: 50 ml
- Chicken egg: 1 piece
3
We combine the masses. Grate lemon zest, grated chocolate, honey, and orange juice.
- Orange zest: 2 tablespoons
- Grated chocolate: 5 tablespoon
- Honey: 4 tablespoons
- Orange juice: 5 tablespoon
4
We mix the mass. We add blueberries. Don't be scared if the berries start to melt, the dish won't get worse.
- Blackcurrant: 1 glass
5
Preheat the oven to 180 degrees.
6
Pour the batter into portion molds or a baking tray. Send to the oven for 25-30 minutes. Check readiness with a toothpick (there should be no liquid inside, but don't overbake). Sprinkle the warm finished muffins with powdered sugar.