Caraway Currant Muffins (Print-Friendly Version)
# What You'll Need:
→ Dry Ingredients
01 -
1/3 cup (67g) vegetable oil or 6 tablespoons (85g) melted butter
02 -
1 1/4 cups (186g) raisins or 1 1/4 cups (177g) currants, if you can find them
03 -
2 teaspoons baking powder
04 -
1/4 teaspoon baking soda
05 -
3/4 cup (85g) King Arthur Golden Wheat Flour or Irish-Style Flour
06 -
1/2 to 2 teaspoons caraway seeds, depending on your taste
07 -
1 1/2 cups (180g) King Arthur All-Purpose Flour
08 -
1/2 teaspoon fine salt
09 -
1/3 cup (74g) sugar
→ Wet Ingredients
10 -
1 cup (227g) yogurt, sour cream, or buttermilk
11 -
1 large egg
→ Topping
12 -
Coarse sugar crystals for sprinkling
# Step-by-Step Directions:
01 -
Put your oven at 400°F. Either grease a standard muffin tin thoroughly or use paper liners and lightly grease those too.
02 -
Toss together the two flours, sugar, baking soda, baking powder, salt, raisins or currants, and caraway seeds in a mixing bowl.
03 -
Stir together the yogurt (or whichever substitute you're using), egg, and oil or melted butter in a small bowl.
04 -
Gently fold wet into dry 'til it just comes together. Stir lightly—don't go bananas here, or you'll end up with dense muffins.
05 -
Use a spoon or scoop to portion the batter evenly into your prepped tin, filling each about 3/4 full. Sprinkle a little sugar on top if you like.
06 -
Pop them in the oven for 20 minutes, checking with a toothpick or cake tester that comes out clean. To stop sogginess, tilt each muffin upward while cooling in the tin.
07 -
Let them sit for about 5 minutes in the tin, then place on a wire rack to finish cooling. Add butter or jam when eating, if that's your style!
# Helpful Notes:
01 -
Keep your batter light and just mixed to avoid chewy muffins.
02 -
Tip the baked muffins out slightly in the pan, so they cool without getting wet undersides.