Step 1

Preheat the oven to 400° F. Line a standard muffin pan with paper liners.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, raisins, and caraway seeds. Set aside.

Step 3

In a separate small bowl, whisk together the egg, sour cream and melted butter.

Step 4

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.

Step 5

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.

Step 6

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.