Step 1

Preheat the oven to 350 degrees F. Spray three standard 6-cup muffin tins with nonstick cooking spray.

Step 2

Fill a bowl with hot tap water. Place the raisins in the bowl to soak and plump.

Step 3

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.

Step 4

Meanwhile, in a separate bowl mix the flour, baking powder, baking soda, and salt.

Step 5

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.

Step 6

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.

Step 7

Use a 3 tablespoon scoop to portion the batter into 18 muffin cups. Sprinkle the top of each muffin with Turbinado sugar.

Step 8

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.