Chocolate Blackcurrant Muffins

These chocolate blackcurrant muffins are seriously chocolatey, airy and open-crumbed, with a gentle berry tang. The kefir-and-oil batter comes together with just a whisk in minutes - no mixer, no fancy techniques. Quick to make, budget-friendly, and the result is fantastic - bake a batch and see for yourself!

Chocolate Blackcurrant Muffins

Airy, open-crumbed chocolate muffins made with kefir and frozen blackcurrants. A quick whisk-only batter, a gentle berry tang and a deep chocolate flavor.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 10 muffins

Course: Muffins and loaf cakes

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 200 g all-purpose flour sifted
• 2 tbsp cocoa powder
• 130 g sugar
• 1.5-2 tsp baking powder
• 180 ml kefir
• 70 ml vegetable oil
• 1 egg
• 200 g frozen blackcurrants do not thaw

Method

 

1. Beat the egg with the sugar, pour in the kefir and mix.
2. Add the sifted flour, baking powder and cocoa. Whisk well into a smooth batter.
3. At the very end, stir in the vegetable oil and the frozen blackcurrants - the batter is ready.
4. Divide the batter between paper muffin cases, filling them to the top.
5. Bake in an oven preheated to 180 °C (350 °F) for 25 minutes. Test with a skewer - it should come out dry.
6. Let the muffins cool - and enjoy!
   

Notes

Add the currants straight from the freezer so they don't streak the batter. In season, fresh berries work in the same amount.

Tips and substitutions

• Don't thaw the currants - fold them in straight from the freezer, so they don't leak juice or streak the batter.
• Fresh berries work just as well in season - same amount, 200 g.
• Baking powder: with the full 2 teaspoons the muffins come out extra fluffy and airy.
• Fill the cases to the top - that's how the muffins rise with a pretty dome.

Storage

Thanks to the kefir and oil these muffins stay moist for days: keep them in a sealed container for 2 days at room temperature or 3-4 days in the fridge. They freeze beautifully too - bag the cooled muffins, then warm them briefly in the microwave before serving.

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