Blackcurrant White Chocolate and Thyme Muffins {gluten-free}

These Gluten-Free Blackcurrant White Chocolate and Thyme Muffins are the perfect balance of tangy and sweet with the gentle earthiness of thyme.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

Blackcurrants are seriously underrated. Their beautifully sweet yet tart pop in the mouth takes me straight back to my childhood like no other fruit. They used to grow all over our garden when we were growing up and my father would help my sister and I gather handfuls upon handfuls. This took some time, blackcurrants are particularly tiny. We wouldn’t do anything more complicated than pluck them diligently from our tiny hands and eat them straight. They needed no sugar maceration, cream or crumble to do them justice. They really are a perfect little currant.

I’m so happy if I get the chance to make these fantastic blackcurrant muffins before the season is out as they celebrate this gorgeous fruit in all its glory.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

Why are these muffins so brilliant?

  • The sharp sweet tang of this season’s blackcurrants – this is the perfect recipe for them.
  • Have you ever had thyme in a sweet bake? It’s sweet floral notes are such a revelation, particularly in combination with sweet creamy white chocolate.
  • Perfectly moist and fluffy thanks to the right blend of gluten-free flours.
  • Quick to bake up and delicious warm when the white chocolate is all melty in the muffin.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

Gluten-Free Flours

These muffins are made with a perfectly balanced blend of alternative flours:

  • Sweet rice flour – adds fluffiness and the bind so that the muffins are not crumbly.
  • Gluten-free oat flour – is added for its neutrality and slight butterscotch aroma.
  • Potato starch – included here almost as a filler to make up the numbers, but it does even out the stickiness of the sweet rice flour and the burst of moisture from the blackcurrants. It’s worth noting that potato starch is often mislabelled- often it’s labelled as potato flour so do check with the supplier.

SHOP THE FLOURS >>> Gluten-Free Sweet Rice Flour, Gluten-Free-Oat Flour, Gluten-Free Potato Starch

The resulting muffin is beautifully light and fluffy and holds together exceedingly well, especially considering all the add-ins thrown at it.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

How do you make the muffins?

1. Whisk together all the dry ingredients in a bowl

  • oat flour
  • sweet rice flour
  • potato starch
  • baking powder
  • salt

2. Then whisk the wet ingredients together in another bowl:

  • caster sugar
  • light brown sugar
  • eggs
  • olive oil
  • milk
  • thyme leaves
  • vanilla extract

3. Add them together and beat until smooth.
4. Stir in the blackcurrants and white chocolate chips.
5. Pour into muffin cases and bake for 20-25 minutes.

Baker’s Tip

As soon as your muffins have baked then remove them straightaway from the muffin tin. The residual heat of the tin will encourage the cases to pull away from the muffins if you don’t.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

These Blackcurrant, White Chocolate and Thyme Muffins really let their component ingredients shine, they are the perfect late summer treat and a testament to the blackcurrant which is definitely one of my favourite fruits of the summer.

Variations

I have also made these muffins with blackberries or fresh cranberries in place of the blackcurrants. The cranberries are particularly good and festive for later on in the year.

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If you make these Blackcurrant White Chocolate and Thyme Muffins then please leave a comment and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Blackcurrant White Chocolate and Thyme Muffins {gluten-free}

These Gluten-Free Blackcurrant White Chocolate and Thyme Muffins are the perfect balance of tangy and sweet with the gentle earthiness of thyme.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: British
Servings: 12 muffins
Calories: 385kcal

Ingredients

  • 100 g caster sugar
  • 100 g soft light brown sugar
  • 2 eggs
  • 125 ml light olive oil not extra virgin and the lightest blend you can find
  • 250 ml whole milk
  • 20 g thyme leaves
  • 1 teaspoon vanilla extract
  • 180 g oat flour
  • 180 g sweet rice flour
  • 40 g potato flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 150 g white chocolate chips
  • 150 g blackcurrants

Instructions

  • Pre-heat the oven to 170°C and prepare a 12 hole muffin tin with muffin liners.
  • Place the sugars, eggs, olive oil, milk, thyme and vanilla in a large bowl and beat together until smooth.
  • In a separate bowl whisk together the flours, baking powder and salt until thoroughly combined.
  • Add the flour mixture to the batter and beat together until smooth.
  • Stir in the chocolate chips and the blackcurrants until evenly dispersed.
  • Divide the batter into muffin cases, filling to just below the top.
  • Bake in the oven for about 20-25 minutes until risen and the blackcurrants are bursting out.
  • Remove the muffins from the tin straight away to cool on a wire rack.
  • Drizzle with extra melted white chocolate if you like.

Notes

  • When you remove the muffins from oven immediately take them out of the tin to cool on a rack, otherwise the residual heat can make the cases pull away from the muffins.
  • I have also made these muffins with blackberries and fresh cranberries in place of the blackcurrants. The cranberries are particularly good and festive for later on in the year.
  • This recipe is heavily adapted from Paul A Young’s White Chocolate and Thyme Muffins from his brilliant book Adventures with Chocolate

Nutrition

Calories: 385kcal | Carbohydrates: 52g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 233mg | Potassium: 336mg | Fiber: 1g | Sugar: 25g | Vitamin A: 180IU | Vitamin C: 25.4mg | Calcium: 128mg | Iron: 1.5mg

This recipe was originally published in 2014, then amended in 2018 to a gluten-free version. I have further amended this post in July 2020 to clarify the recipe even more.