Ingredients:

  • 1 3/4 cups whole-wheat flour (210 g)
  • 1/4 cup all-purpose flour (30 g) — optional; lightens texture (use 2 cups whole-wheat if you prefer 100% whole-wheat)
  • 1 teaspoon baking soda (5 g)
  • 1/2 teaspoon baking powder (optional, 2 g)
  • 1 teaspoon fine sea salt (6 g)
  • 2 tablespoons packed light brown sugar (25 g) — optional
  • 1 teaspoon caraway seeds (optional, 2 g) or 1/2 teaspoon ground cinnamon (for sweet variation)
  • 1 large egg, beaten (50 g)
  • 3 tablespoons unsalted butter, melted (42 g) — or neutral oil
  • 1 cup buttermilk (240 ml) — or 1 cup milk + 1 tablespoon lemon juice/vinegar (let sit 5 minutes)
  • 1/3 cup currants or raisins (50 g) — optional
  • Coarse sugar or extra oats for sprinkling (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin and set aside.
  2. In a medium mixing bowl whisk together whole-wheat flour, all-purpose flour, baking soda and baking powder (if using), salt, and brown sugar. Stir in caraway seeds and currants/raisins if using.
  3. In a separate bowl or jug whisk the beaten egg, melted butter (or oil), and buttermilk until blended.
  4. Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a rubber spatula until just combined; small lumps are fine. Do not overmix. If batter seems very stiff, add 1 to 2 tablespoons additional buttermilk.
  5. Using a 1/4-cup or 3-tablespoon scoop, divide batter evenly among the muffin cups (about 3/4 full). Smooth tops and, for a traditional look, score a shallow cross on top of each muffin with a butter knife. Sprinkle coarse sugar or oats if desired.
  6. Bake in the preheated oven for 18 to 22 minutes, until tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs and tops spring back lightly to the touch.
  7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool further. Serve warm or at room temperature.