⅓cup (67 g) granulated sugar, plus more for sprinkling on top
1 ½cups (225 g) dried currants, (or raisins)
½ to 2teaspoonscaraway seeds¹, to taste
1large egg, room temperature
1cup (226 g) full-fat sour cream², room temperature
6tablespoons (85 g) unsalted butter, melted
Instructions
Preheat the oven to 400° F. Line a standard muffin pan with paper liners.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, raisins, and caraway seeds. Set aside.
In a separate small bowl, whisk together the egg, sour cream and melted butter.
Gently pour wet egg mixture over the dry flour mixture. Using a large wooden spoon stir a few times until everything is evenly moistened. Batter will be thick. Avoid over mixing as this will result in tough muffins.
Spoon the batter into the prepared pan (I like using an ice cream scoop). Fill the cups about 3/4 full (it will probably look like a mound in the cups). Top with extra granulated sugar if desired.
Bake at 400° F for 18 to 20 minutes, until a toothpick inserted into the center of a muffin comes out with few crumbs. Remove them from the oven and turn them on their sides in the pan so the bottoms don't get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.
Notes
Caraway seeds: For authentic taste, use 2 teaspoons of caraway seeds. If you don't like the taste of caraway seeds, use as little as half a teaspoon or omit them completely. Sour cream substitute: Buttermilk or plain yogurt may be substituted for sour cream (same quantity).Store in an airtight container at room temperature for 3 days or in the refrigerator for a week.Freeze muffins in a freezer bag or airtight container for up to 3 months. Individually wrap the muffins in plastic for best results.