Balsamic – Currant Muffins

Catherine Cappiello Pappas


These muffins are a perfection combination of sweet and savory. Perfect for Breakfast, brunch of dessert! Enjoy~

★★★★★ 1 vote
1 dozen
5 Min
25 Min


1½ cups flour
½ tsp. salt
1 tsp. baking powder
½ tsp. baking soda
5 tablespoons butter
¾ cups sugar
½ cup sour milk – (milk plus 1 tps. vinegar or lemon juice – let milk sit a minute)
1 egg
for balsamic – currant filling:
½ cup currants (or raisins)
1 tablespoon balsamic vinegar
¼ cup brown sugar
sugar topping:
1 tablespoon sugar
1 tablespoon brown sugar


1Preheat Oven 350 degrees:

Combine the milk and vinegar and let sit until ready to use.

In a large bowl combine the flour, baking powder, baking soda and salt.

In a mix-master combine the butter and sugar; mix until smooth. Add the egg and continue to mix. Add the sour milk while still mixing on low.

Slowly add the flour mixture, while mixing on low.

In a food processor combine the currants, brown sugar and balsamic vinegar and process for a second or two.

Prepare the cupcake tins with butter or paper cupcake holders.

Fill halfway with the batter; followed by a teaspoon of currant filling and fill the rest of the cupcake with batter.

Finish each cupcake with a sprinkle of the sugar topping.

Bake 20 – 25 minutes or until toothpick test comes out clean.

About this Recipe

Course/Dish: Muffins
Other Tag: Quick & Easy