These Zesty Red Currant Muffins are a delightful twist on a classic treat, perfect for any occasion.
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a mixing bowl, cream the butter and sugar until light and fluffy.
Ensure the butter is at room temperature for easier creaming.
Add the eggs one at a time, beating well after each addition, then mix in the orange zest.
Adding eggs one at a time helps maintain the batter's consistency.
Sift together the flour, baking powder, and salt, then gradually add to the wet mixture, mixing until just combined.
Avoid overmixing to keep the muffins tender.
Gently fold in the red currants, ensuring they are evenly distributed.
Be gentle to prevent the currants from bursting and staining the batter.
Fill the muffin cups two-thirds full with the batter.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Dust the cooled muffins with confectioners' sugar before serving.
Dust just before serving for the freshest appearance.
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