Ingredients:

  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon caraway seeds
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup raisins
  • 1 cup full-fat buttermilk
  • 1 large egg
  • 1 tablespoon turbinado sugar

Instructions:

  1. Thermal Preparation: Preheat your oven to 400°F (200°C). Thoroughly grease a 12 cup standard muffin tin with butter or line with parchment paper liners. Note: Starting with a hot oven is non negotiable for that crust.
  2. Whisk the Base: In a large mixing bowl, whisk together the all purpose flour, granulated sugar, baking soda, baking powder, salt, and caraway seeds.
  3. Cut the Fat: Add the cold, cubed butter to the dry mixture. Use a pastry cutter or two forks to cut the butter into the flour.
  4. Check the Texture: Continue until the mixture resembles shaggy, coarse crumbs with pea sized pieces of fat. Note: Don't over work it; those visible bits of butter are what create the flaky pockets.
  5. Mix the Liquids: In a separate bowl, whisk the egg into the buttermilk.
  6. Hydrate the Dough: Fold the wet ingredients and the raisins into the dry mixture using a gentle folding technique until just moistened.
  7. Portion and Bake: Using a mechanical ice cream scoop, portion the batter evenly into the prepared muffin tin. Sprinkle the tops with turbinado sugar for added crunch.
  8. Final Bake: Bake for 18 minutes until the muffins have a mahogany colored crust and a toothpick inserted into the center comes out clean.