Gluten-Free Blackcurrant Muffins with White Chocolate and Thyme

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

Gluten-Free Blackcurrant Muffins with White Chocolate and Thyme

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

Prep Time15

Cook Time20

Total Time35

Course: Cake

Cuisine: British

Servings: muffins

Calories: 385kcal

Author: Georgina Hartley

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 starch
1 tablespoon baking powder
1 teaspoon salt
150 g white chocolate chips
150 g blackcurrants

Instructions

Pre-heat the oven to 180°C / 160°C fan assisted /gas mark 4 / 350°F 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
Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 muffin.

Nutrition