Caraway Muffins

Caraway Muffins
Servings: 12 Yield: 12 muffins Prep 15 mins Bake 375°F 25 mins


  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons unsalted butter, cut into pieces and chilled
  • 3 tablespoons unsweetened applesauce
  • 1 tablespoon grated orange rind
  • 1 tablespoon caraway seeds
  • 1 cup buttermilk
  • 3/4 teaspoon orange extract

Make It

1. Heat oven to 375 degrees F. Coat 12 standard-size muffin-pan cups with nonstick cooking spray, coating muffin-pan top around cups as well.

2. Mix flour, sugar, baking powder, salt and baking soda in large bowl. With pastry blender or 2 knives used scissors fashion, cut in butter until the mixture resembles fine crumbs. Stir in applesauce, then rind and 2 teaspoons caraway seeds. Gently stir in buttermilk and orange extract just until blended; do not overmix. Spoon batter into muffin cups, dividing equally. Sprinkle with remaining teaspoon caraway seeds. With small knife, mark a cross, about 1/4-inch deep, in top of each muffin.

3. Bake in 375 degrees F oven for 25 minutes or until wooden pick inserted in centers comes out clean. Remove muffins from pan to wire rack. Serve warm.