Currant Vanilla Muffins

Name: Currant Vanilla Muffins
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 12
Cuisine: German
Ingredients: 1 muffin pan (with 12 cavities); 12 paper liners; 120 g red currants; 80 g dark chocolate; 120 g flour; 2 tsp Baking powder; 80 g ground hazelnuts; 120 g sugar; 200 g yogurt; 2 Eggs; 1 tsp chili flakes; 0.5 tsp orange zest; 0.5 tsp lemon zest; 1 pinch Cinnamon powder; 1 pinch bourbon vanilla; 80 g liquid butter

Prep: 15min

| Servings: 12 | Cook: 35min

Currant vanilla muffins are a recipe featuring fresh ingredients from the muffin category. Try this and other recipes from Spoonsparrow!

Ingredients

1 muffin pan (with 12 cavities)
12 paper liners
120 g red currants
80 g dark chocolate
120 g flour
2 tsp Baking powder
80 g ground hazelnuts
120 g sugar
200 g yogurt
2 Eggs
1 tsp chili flakes
0.5 tsp orange zest
0.5 tsp lemon zest
1 pinch Cinnamon powder
1 pinch bourbon vanilla
80 g liquid butter

Instructions

1.
Preheat the oven to 180°C. Place paper liners in the muffin pan cavities. Wash the currants and drain on kitchen paper, then strip them from the stems. Roughly chop the chocolate.
2.
Mix flour and baking powder and sift into a bowl. Stir in hazelnuts, chocolate, and sugar. Whisk yogurt with eggs in a second bowl. Add chili flakes, orange and lemon zest, cinnamon, and vanilla to the yogurt mixture. Pour the yogurt mixture into the dry mix and stir briefly. Add the butter.
3.
Fill the paper liners 3/4 full with batter and currants, starting with batter and topping with currants. Bake in the oven for 30-35 minutes. Turn off the oven and let the muffins rest for an additional 5 minutes in the open oven. Remove and allow to cool completely.