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Blackcurrant-almond muffins

Name: Blackcurrant-almond muffins
Prep time: 34 min
Cook time: 15 min
Total time: 49 min
Yield: 30 muffins
Cuisine: French
Ingredients: 450 g muffin dough; 100 g blackcurrant; 100 g ground almonds; 1 tablespoon caster sugar

Blackcurrant muffins with a rather special ground almond dough. Blackurrants give a delicious hint of acidity, which goes very well with the almond flavour.

280 K 3.9/5 (22 reviews)509481

Duration

50 min.

Difficulty

Easy

Last modified on: October 22^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 30 muffins, you will need:

1 450 g muffin dough
2 100 g blackcurrant
3 100 g ground almonds
4 1 tablespoon caster sugar
Total weight: 665 grams

Times for this recipe

Preparation

35 min.

Cooking

15 min.

All in all

50 min.

Preparation 35 min.

Cooking 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 25 min.

Prepare 450 g muffin dough, but reduce flour by 1/3 and make up with 100 g ground almonds.

Step 2 - ⌛ 3 min.

Pour 1 tablespoon caster sugar onto 100 g blackcurrant, and stir a few seconds to coat them with sugar.

Step 3 - ⌛ 5 min.

Preheat oven to 392°F (200°C).

Put a teaspoon of mixture into each mould.

Step 4 - ⌛ 5 min.

Put on a few blackcurrants, then cover with another teaspoon of mixture.

It's not necessary for blackurrants to be completely covered.

Step 5 - ⌛ 15 min.

Put in the oven for about 15 minutes.

Step 6

Allow to cool slightly, then turn out onto a rack.

Remarks

You can use fresh or frozen blackcurrants.

As usual, muffins are better slighly warm.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	8 g RDI=12 %	28 g RDI=10 %	20 g RDI=27 %	325 kcal RDI=16 %	1,359 kJ RDI=16 %
Per muffins	2 g RDI=3 %	6 g RDI=2 %	4 g RDI=6 %	72 kcal RDI=4 %	300 kJ RDI=4 %
Whole recipe	52 g RDI=79 %	184 g RDI=69 %	132 g RDI=180 %	2,151 kcal RDI=108 %	9,007 kJ RDI=108 %