Currant Muffins
12 servings
50 minutes
Currant muffins are an exquisite combination of airy dough and tart berries, offering a harmony of taste. This recipe has its roots in traditional European baking, where currants have long been used to add brightness and a slight tang to desserts. The delicate dough made with kefir is soft and moist, while lemon zest adds freshness to the aroma. The currants in the muffins not only beautify them with color but also impart a rich, invigorating flavor. These muffins are perfect for morning tea or coffee and can also be a wonderful treat for friendly gatherings and family evenings. They are easy and quick to prepare, and the result consistently delights with its rich taste and appetizing appearance.
1
Grease the muffin molds with oil and sprinkle with flour.
- Butter: 60 g
- Wheat flour: 320 g
2
Mix lightly beaten eggs with kefir. While whisking, add sugar, lemon zest, and finally melted butter.
- Chicken egg: 2 pieces
- Kefir: 100 ml
- Sugar: 220 g
- Lemon zest: 0.5 teaspoon
- Butter: 60 g
3
Mix flour, baking powder, soda, and salt. Add a third to the egg mixture and stir with a spatula. Gradually add the remaining two parts of flour to the dough.
- Wheat flour: 320 g
- Baking powder (raising agent): 2 teaspoons
- Baking soda: 1 teaspoon
- Salt: pinch
4
Add currants to the dough. Mix gently, trying not to crush the berries.
- Currants: 200 g
5
Fill the molds with dough. Place in an oven preheated to 200 degrees for 15-20 minutes.
