Step 1

Preheat the oven to 400°F and set an oven rack in the middle position. Grease a standard muffin pan with nonstick cooking spray.

Step 2

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, granulated sugar, and caraway seeds.

Step 3

In a separate large bowl, whisk together the egg, buttermilk and melted butter.

Step 4

Add the dry ingredients and the currants to the liquid mixture. Use a rubber spatula to mix until just combined; the batter will be very thick. Do not overmix.

Step 5

Spoon the batter into the prepared muffin pan, filling the cups about ¾ full. Sprinkle the turbinado (or sparkling white) sugar evenly over the muffins.

Step 6

Bake the muffins for 18 to 20 minutes, or until golden and set and a cake tester inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool until ready to serve. Serve warm, preferably with salted butter.

Step 7

Note: If you’d like to make your own buttermilk, check out the easy method here.

Step 8

Make-Ahead Instructions: These muffins are best served fresh out of the oven but leftovers will keep for a few days in a sealed container at room temperature.

Step 9

Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.