Summer Fruit Muffins Recipe | Abel & Cole

Summer Fruit Muffins

Cooking time
Serves9-12 people
Summer Fruit Muffins

We used jewel-like redcurrants in this recipe but you can swap them for blueberries, raspberries, blackcurrants, diced nectarines, rhubarb compote*, you name it.

16 ratings
layout 1 comment


  • 50g unsalted butter
  • 175g plain white flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 100g caster sugar, plus extra for dusting
  • 1 egg
  • 120ml milk
  • 125g fresh redcurrants (or the same weight of any summer fruit)

Rhubarb compote Slice your rhubarb into small chunks. Pop into a saucepan. Dust with sugar. Splash in enough water to just cover. Boil till tender. Drain liquid (but keep it – it's lovely as a cordial). Swirl 125g compote through muffin batter. Have the rest with ice cream.

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1. Heat oven to 180°C/Gas 4. Line a 12 cup muffin tin.
2. Melt butter; set aside to cool.
3. Tip the flour, baking powder, salt and sugar into a bowl.
4. Whisk egg, milk and cooled butter together. Fold through flour mixture; careful not to over-mix. Swirl in fruit.
5. Spoon into muffin holes, filling each space two-thirds full.
6. Bake for 20-25 mins, till golden and a wooden skewer inserted in the middle comes out clean. Dust the tops with sugar while warm. Cool for a moment. Devour.
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Fab recipe. Muffins turned out soft and yummy. Thus is going to be my go to recipe for muffins.