Currants, caraway seeds, and orange zest dot these these Irish soda bread inspired muffins. A dusting of coarse sugar along the top gives them an irresistibly sweet crunch.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees Fahrenheit. Line a 12-cup, standard-size muffin tin with paper liners.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, sugar, currants/raisins, and caraway seeds.
- In a separate medium bowl, whisk together the egg, yogurt, vegetable oil, and orange zest.
- Pour the wet ingredients over the dry and gently combine with a large spoon, mixing just until the batter comes together. The batter will be very thick.
- Spoon the batter into the prepared muffin cups, dividing evenly between the 12 cups. I used an ice cream scoop which made quick work of it.
- Sprinkle coarse sugar over the top of each muffin.
- Bake for 18 - 20 minutes, until a toothpick inserted into the center comes out clean.
- Remove from the oven and tip each muffin in their pan to help the steam escape and avoid soggy bottoms. Let cool for 5 minutes, then move the muffins to a rack to finish cooling enough to serve.
- Serve with butter and/or jam.
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