Preheat the oven to 180°C (fan/convection) or 200°C (top and bottom heat).

Remove the red currants from the stems and wash them thoroughly.

Cream the butter and sugar in a mixing bowl until light and fluffy. Add the eggs and beat for a few minutes with a hand mixer (or in a stand mixer) until pale and creamy. Add the yogurt, applesauce, vanilla extract, and salt and mix briefly. Then sift in the flour and baking powder and mix briefly with the hand mixer until everything is just combined. Finally, gently fold in the red currants using a spatula.

Place the paper liners in the muffin tin and use a large ice-cream scoop (about 6 cm / 2½ inches in diameter) to evenly divide the batter among the liners (alternatively, use two spoons).

Bake the muffins for 20 to 25 minutes, until they are golden brown on top and a toothpick inserted into the center comes out clean. Then let them cool completely on a wire rack before serving or storing them in an airtight container.