Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease the cups generously with butter or non-stick spray.
- In a large mixing bowl, vigorously whisk together the flour, sugar, baking powder, baking soda, salt, and caraway seeds (if using) to ensure the leavening agents are evenly distributed.
- Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, work the butter into the flour until the texture resembles coarse crumbs. It is important to leave a few pea-sized pieces of butter remaining for a flaky texture.
- In a separate bowl or large measuring cup, whisk together the cold buttermilk and the egg until fully combined.
- Pour the wet buttermilk mixture into the dry ingredients and add the raisins (or currants).
- Using a spatula or wooden spoon, gently fold the mixture together. Stop mixing as soon as the flour streaks disappear. The batter should look lumpy and thick; do not overmix or the muffins will be tough.
- Divide the batter evenly among the 12 muffin cups. They will be quite full.
- Bake in the center of the oven for 20 to 25 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the muffins sit in the tin for 5 minutes to set slightly.
- Transfer the muffins to a wire rack to cool completely, or serve them warm with salted butter.
Notes
If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. For a savory twist, omit the sugar and raisins and add 1 cup of sharp cheddar cheese and chopped chives. Store leftovers in an airtight container at room temperature for up to 2 days.