Ingredients

The following ingredients have 4 Servings
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup unsalted butter, (softened (1 stick))
  • 6 tablespoons granulated sugar
  • 1 cup whole buttermilk ((not low fat))
  • 1 large egg
  • 1 tablespoon caraway seeds
  • 1 cup raisins ((black and golden))
  • ¼ cup Turbinado sugar

Instruction

  • Preheat the oven to 350 degrees F. Spray three standard 6-cup muffin tins with nonstick cooking spray.
  • Fill a bowl with hot tap water. Place the raisins in the bowl to soak and plump.
  • In the bowl of an electric stand mixer, cream the butter and granulated sugar, beating on high until light and fluffy. Approximately 3-5 minutes. Once the butter mixture is fluffy, beat in the egg and caraway seeds.
  • Meanwhile, in a separate bowl mix the flour, baking powder, baking soda, and salt.
  • Scrape the mixing bowl with a rubber spatula. Then turn the mixer on low and alternate adding the flour mixture and the buttermilk until both are well combined.
  • Drain the raisins in a colander, tapping to remove all excess water. Scrape the bowl again. Then turn the mixer back on low and mix in the raisins.
  • Use a 3 tablespoon scoop to portion the batter into 18 muffin cups. Sprinkle the top of each muffin with Turbinado sugar.
  • Bake for approximately 20 minutes, until a toothpick inserted into the center of one muffin, comes out clean. Cool in the pans for 5 minutes, then gently dump out the muffins.