Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by greasing or lining it.

In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar until combined.

Cut in cold butter until the mixture resembles coarse crumbs.

Stir in raisins or currants and caraway seeds until evenly distributed.

In a separate bowl, whisk egg and buttermilk together until smooth.

Pour wet ingredients into dry and mix gently until just combined.

Fill muffin cups nearly to the top and brush with melted butter.

Bake for 18 to 22 minutes until golden brown and a toothpick comes out clean.

Cool in the pan for 5 minutes then transfer to a wire rack.