Citrus Currant Muffins

Citrus Currant Muffins

The reality of baking for inn guests is that, if I’d wanted to, I could have pretty much made the same two breakfasts over and over and over. Most guests only stayed for one or two nights. We did have a number of repeat guests and our instinct was always to make them something new for their return stay but very often they would come back and mention something they had eaten on their last stay that they hoped we were going to make again.

Pure selfishness, and a love of shiny new cookbooks, meant that I did not stick to such a simple (boring!) rotation of two items. Yes, I definitely had favorite recipes, ones I returned to very often. But I just had to keep mixing it up so I didn’t get bored with myself. And while it did cause a few headaches over the years (those cornmeal scones that looked more like pancakes, even though they tasted really good), for the most part all the experimenting was fun. It has left me with a large go-to list of muffins and breads and the confidence to dive into new recipes just for fun.

Since Banoffi & Such has taken off I’ve been baking to order and there are a few things that are becoming fast fan favorites (hello Brown Butter Berry Muffins) and a few items on the list that are languishing. I’m learning and adjusting as I go. I need to get better about listing seasonal changes (I am doing them and suggesting them when folks get in touch, but the website doesn’t reflect that). I also have a couple of new customers who just ask for a mixed dozen muffins, or whatever bread I feel like making – I get to choose the variety. It means I’m dusting off cookbooks to find the old favorites and cracking open the new shiny ones too.

In the category of an old standby that has fallen out of rotation – I’ve made these Citrus Currant Muffins three times this week and I thought I’d share them with you. You know that muffin that needs to be the center of attention? We all have that muffin. They are showy and delicious and filling and a maybe little too sure of themselves. This is not that muffin. This is a quiet muffin, a plain-looking muffin. They are easy and quick to make. The batter is light, almost fluffy – it’s the citrus juice that makes it this way. They are tasty and fresh. These are a great muffin for a brunch or a luxurious breakfast where there are other main attractions. They give you a nice baked good but without the bulk of some of the more hearty muffins. They don’t need to be the star of the show but they are a great supporting cast.

Citrus Currant Muffin

Recipe credit to Dorie Greenspan:


  • 1/2 cup sugar
  • 1 orange grated zest (and juiced)
  • 2 cups flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 1 cup fresh orange juice
  • 2 tbsp fresh lemon juice
  • 1/4 tsp lemon extract
  • 1 stick unsalted butter (8 tbsp) melted and cooled
  • 2 eggs
  • 3/4 dried currants


  1. Preheat the oven to 375F. Prepare a 12 cup muffin tin.

  2. In a large bowl, rub the orange zest with the sugar until very fragrant. Whisk in the flour, baking powder, baking soda and salt.

  3. In a large glass measuring cup whisk the orange and lemon juices, lemon extract, melted butter and eggs.

  4. Pour the liquid ingredients over the dry ingredients and stir gently to blend. Fold in the currants.

  5. Divide evenly among the 12 muffin cups and bake for about 20 minutes.

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