- 2 cups sifted flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/2 cup buttermilk
- 1 cup craisins
- 1 cup boiling water
- Melted butter and sugar, about 2 tablespoons of each, for serving
Start by placing craisins in a bowl with the boiling water (the water should cover them by 1”). Let them stand and plump with moisture while you prepare the batter.
In a large mixing bowl, whisk flour, sugar, baking powder, and salt. Beat in the softened butter until the mixture resembles moist crumbs. Whisk egg and buttermilk in a small bowl and pour into the batter. Beat until well combined, being careful not to overmix the batter.
Drain the raisins and stir them into the batter.
Divide the dough evenly among greased muffin cups. Bake for 18-20 minutes or until a toothpick inserted into the center of one comes out clean.
While the muffins cool, brush the tops evenly with melted butter and sprinkle with additional sugar. Let the muffins cool for 10 minutes in the pan, before removing to a wire rack to cool completely.
Myrtle's Note: I changed the recipe from raisins to craisins, because ... well ... who wouldn't?? The recipe said it would make 15 muffins, but I simply divided the batter into 12 muffin tin cups. The muffins were nicely rounded and large that way.