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.
Yield: 12muffins
Ingredients
1 1/4cupall-purpose flour
3/4cupwhole wheat flouror substitute more all-purpose flour
2teaspoonsbaking powder
1/4teaspoonbaking soda
1/2teaspoonsalt
1/3cupgranulated sugar
1cupcurrants or raisinsI used half regular raisins and half golden raisins
1teaspooncaraway seeds
1large egg
1cupGreek yogurtplain or vanilla yogurt is fine too
1/2cupvegetable oil
2teaspoonsorange zest
Demerara or other coarse sugar for topping
Instructions
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.