I’ll be honest from the get go… While I enjoyed the flavor of these muffins, the texture was a HUGE NOPE for me.
I can’t help it, I have food texture issues and this set them off big time. If you have issues, maybe grinding up the caraway seeds would help?
Other than that, this was a super easy recipe. Like, REALLY easy. Muffins generally are!
Without further explaining, here is the recipe!
The video can be found HERE and the section on the KA website HERE.
Details
12 Muffins
10 Minutes
20 Minutes
We don't count those here.
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Ingredients
1 1/2 cups (180g) all purpose flour
3/4 cup (85g) whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1/3 cup (74g) granulated sugar
1 1/4 cups (177g) currants or 1 1/4 cups (186g) raisins, currants preferred
1/2 to 2 teaspoons caraway seeds, to taste
1 large egg
1 cup (227g) buttermilk, yogurt, or sour cream
6 tablespoons (85g) butter, melted; or 1/3 cup (67g) vegetable oil
coarse sparkling sugar, for topping
Directions
- Preheat the oven to 400°F. Lightly grease a standard muffin pan; or line with papers, and grease the papers.
- In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
- In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).
- Quickly and gently combine the dry and wet ingredients; honestly, this won’t take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.
- Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Top with sparkling white sugar.
- Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven. Tip the muffins in the pan, so their 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.
I really REALLY wanted to love these. It was almost heartbreaking that the texture ruined it for me. IF I decide to try them again, I may either grind the caraway or skip it entirely. I did like the raisins, which was a bit of a surprise. They plumped up while baking and were sweet and juicy!
Look, I really enjoy muffins. Most of the time I use a store bought mix and there is nothing wrong with that. After realizing how simple it is to whip some up from scratch, I think I may play around with making my own muffins. Who knows, maybe I could end up figuring out a fantastic recipe and can pre-make my own mixes… How cool would that be?!?!?!