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Export 8 ingredients for grocery delivery
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.
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