Redcurrant Muffins with Marshmallows

Redcurrant Muffins |

In Germany redcurrants are often combined with meringue (and whipped cream). The sourness of the berries as well as their soft texture are balanced out so well by the crispy and sweet meringue topping. Of course a vegan meringue is possible but I’ve honestly never tried it. A while ago my friend Panda with Cookie sent me an awesome package full with vegan goodies including a package of Dandies vegan marshmallows. And even though the texture of marshmallows is totally different from that of meringues, they work as a great substitute if you bake them.

It was a little bit difficult to arrange the marshmallows on the muffins but it worked out perfectly with this little toothpick trick. Make sure to remove the picks immediately after baking when the marshmallows are still soft, or the toothpicks stick to the candy like crazy. As you can see above I wasn’t always quick enough, the sugar already had started to harden up and got slightly stringily when I tried to remove the picks. I made up for that by adding extra marshmallows and just toasted them a bit with my kitchen blow torch.

marshmallow topping |


Redcurrant Muffins with Marshmallows (makes 6)


150 g (1 1/4 cups) all-purpose flour
1 1/2 teaspoons baking powder
75 g (6 tablespoons) sugar
2 tablespoons ground almonds
1 teaspoon vanilla extract
150 ml (1/2 cup plus 2 tablespoons) soy milk
3 tablespoons apple sauce
2 tablespoons vegetable oil
100 g (3/4 cup) fresh redcurrants

about 54 pieces vegan mini marshmallows


Preheat the oven to 190°C (375°F). Grease 6 tins of a muffin pan with oil.

In a bowl combine flour, baking powder, sugar, and almonds. Whisk to combine. Add vanilla, soy milk, apple sauce, and oil. Stir until most lumps are gone and fold in redcurrants.

Pour the batter into the prepared tins and bake for 20 minutes. Remove from oven and stick a couple of toothpicks into the muffins so they can hold the marshmallows. Place 9 mini-marshmallows in the centre of each muffin. Bake for another 5-7 minutes or until the marshmallows are toasted. Remove toothpicks immediately. Transfer the muffins to a baking rack and let cool completely.

16 thoughts on “Redcurrant Muffins with Marshmallows

  1. Oberlecker! Hatte keine Marshmallows und statt dessen mit Ersatz-Eiweiß eine Baiserhaube gemacht, die musste noch ein paar Minuten unter den Backofengrill, hat aber besser funktioniert als erwartet! Ich bin immer wieder begeistert, was alles möglich ist und sich kaum von den tierischen Varianten unterscheidet!

    1. Baiserhaube klingt sehr gut, Sandra! Das probiere ich auch mal. Freut mich, dass Dir die Muffins geschmeckt haben.

  2. Your toothpick trick is genius! I actually like the stringy look of the marshmallow that had stuck to the toothpick. It looks all artsy and fancy.

    1. I had a fight with my daughter about this. She also thought putting them all in her mouth asap was the way to go.

  3. Maybe I have an overactive imagination, but the top looks like a little campfire made of marshmallows to me! This seems like a perfect flavor combination with the sourness of the berries and the sweetness of the marshmallows. Yum.

  4. Die Fotos sind toll. Mir fällt es schwer mit marshmellows zu backen weil sie so teuer sind, dass ich sie dann lieber pur essen möchte…

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