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) sour cream², room temperature
6tablespoons (85 g) unsalted butter,, melted
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. Avoid over mixing as this will result in tough muffins.
Spoon the batter into the prepared muffin tin (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 20 minutes, until a toothpick inserted into the center of a muffin comes out clean or with little crumbs. Remove them from the oven. Turn the muffins 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.
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 1/2 a teaspoon or omit them completely.Sour cream substitute: Buttermilk or yogurt may be substituted for sour cream (same quantity).Store Irish soda bread muffins in an airtight container at room temperature for 3 days or in the refrigerator for a week.Freeze Irish soda bread muffins in a freezer bag or airtight container for a month. Individually wrap the muffins for best taste.Recommended tools: Kitchen scale, mixing bowl and muffin tin.