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Fluffy Orange Currant Muffins

  • Yield: 12 muffins 1x


  • 5 TBS unsalted butter, room temperature
  • 1/2 cup white sugar
  • 1 large egg
  • 3/4 cup sour cream
  • Zest from 2 medium oranges
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dried currants


  1. Preheat the oven to 325F. Line a 12 standard-size muffin cups with liners or grease the tin with cooking spray.
  2. With a mixer, beat together the butter and sugar until light and fluffy. Add the egg and beat until just combined. Beat in the sour cream and orange zest until just combined. Take a big whif - it smells heavenly.
  3. In a small bowl, combine the flour, baking powder, baking soda and salt, tossing lightly with a fork. Add the dry ingredients slowly to the butter mixture while beating at medium speed until combined.
  4. Fold the currants into the batter. Transfer the batter into the prepared muffin tins, only filling them 3/4 of the way to the top. Bake 20-22 minutes, or until a toothpick comes out clean. Your oven may vary, so keep an eye on them. Remove the muffins from the oven and let them sit in the pan for 5 minutes. Transfer to a cooling rack. Can be served warm or at room temperature.
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