Blackcurrant Crumble Mini Muffins

mini blackcurrant muffins recipe fresh home grown british fruit crumble topping

At the moment I’m happy revelling in fresh produce from the garden. Not mine, I hasten to admit; we’re still living in a rented house, and I a vowed a couple of moves back not to spend ages weeding gardens and planting nice things just to move out before they’re ready. Rant over.

Last week I happily received some fresh blackcurrants from a work colleague (thanks Gill!), and after a few fresh fruit salad breakfasts, decided to use the rest in this recipe. In a lovely little twist, I then took some of the muffins over to my parents, and collected some of their home-grown courgettes. I’d like to say this is the start of a little saga of collecting fresh fruits/veg, baking them, and swapping for some more. But it’s not. It’s far too hot and sticky for that 😉

fresh blackcurrants british fruit harvest heart shaped bowl recipe ideas

I was really torn with what to do with these blackcurrants, so many choices! Jams, tarts, pies, macarons, the list is literally endless. In the end I settled on a combination of cake and a great British classic – crumble.

On looking for some crumbly inspiration, I was delighted to see one of my favourite blog reads, the Vagabond Baker, pop up in my google search results. So, this recipe is an adaptation from Rachel’s delightful apple recipe, with a few interjections from other recipes such as this one on BBC Good Food. I loved the oozy custard on Rachel’s recipe, but also wanted a super-crispy crumble topping, so ended up adding a little extra sugar for a fantastic caramelised crunch.

Ingredients (Makes approx. 24 mini muffins)

For the muffins
100g blackcurrants
50g butter
50g sugar – light brown is preferable
1 egg
50ml milk
150g plain flour
1/2 teaspoon baking powder

For the blackcurrant jam sauce
25g blackcurrants
1 teaspoon sugar

For the crumble topping
25g butter
25g light brown sugar, plus 1 tablespoon extra to caramelise
25g plain flour
15g rolled oats


– To make the muffin mixture, melt the butter, and beat in the rest of the ingredients, leaving the blackcurrants to last. Don’t overbeat – it’s better to have a few bits of flour still showing that to have a big blackcurrant mess!
– Using a mini muffin tin, either use paper liners, or grease generously (e.g. with cake release spray), and spoon in the mixture until the holes are around 2/3 full. Try and ensure a good distribution of blackcurrants – there should be a good few in each muffin.

blackcurrant mini muffin mixture in tin recipe and method

– Make the jam sauce by microwaving (or heating on the hob), the remaining blackcurrants with their sugar and around 2 teaspoons of water. It should only take a few minutes for the fruit to break down and turn into a bubbly jam. Any blackcurrants which don’t conform, stir and squish with the back of a spoon, so you have a runny jam.

– For the crumble, place all the ingredients in a large bowl, cubing or cutting the butter into small chunks. Using your fingers, rub the butter into the dry ingredients until it forms a dense crumb.

blackcurrant jam and crumble topping for mini muffins recipe

– Spoon a little of the jam mixture into the centre of each muffin

blackcurrant jam topping mini muffin recipe small cupcake tin

– And top with a good sprinkling of the crumble mixture, making sure all sides, and the jam, are completely covered.

crumble topping on mini blackcurrant muffins recipe oat

– Put the muffins into the oven, at 180 degrees, for around 12-15 minutes. This will entirely depend on your oven, but you want to take them out when the crumble is just starting to colour.

– Using the extra tablespoon of sugar, carefully sprinkle a pinch over the middle of each of the muffins. Again, using your fingers, drip a few drops of water on top of the sugar, so it starts to dissolve.
Return the muffins to the oven, and flick on the grill. Keep a close eye as when they start to caramelize it will happen very quickly, and there’s a fine line between crunchy caramel and burnt! It should take a couple of minutes, and the tops will start bubbling and become lovely and golden. Once they do, remove from the oven and allow to cool completely.

caramelised crumble topping freshly baked on mini blackcurrant muffins fres

Once cool, carefully extract from the tin, using the point of a sharp knife to lift them out.

freshly baked mini blackcurrant muffins with caramelised oaty crumble topping

They are best enjoyed straight away, whilst they will keep in an airtight container, the caramelized crumble will gradually lose its crispiness. If this does happen, you can easily pop them back under the grill for a couple of minutes to crisp back up.

Needless to say they didn’t last very long in our house! I am completely in love with these little bites, but can’t decide what I like more, the sticky, fruity inside, or the caramel, crunchy topping…?

crunchy crumble topping and sticky fruit inside to blackcurrant mini muffins

mini blackcurrant muffins with caramelised brown sugar crumble topping recipe

3 Comments Add yours

  1. Thanks hun, they look super delicious! I adore blackcurrants 🙂


  2. makedospend says:

    These look so tasty – I think I’d be tempted to stick them in cold custard 🙂 B x


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