Irish Soda Bread Muffins (Printable)
Tender muffins inspired by Irish soda bread, with golden raisins for a sweet, hearty breakfast treat.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 cup whole wheat flour
03 - 1/3 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1 teaspoon baking powder
06 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
07 - 1 1/4 cups buttermilk, well shaken
08 - 1/4 cup unsalted butter, melted and slightly cooled
09 - 1 large egg
→ Add-Ins
10 - 1 cup golden raisins
11 - 1 tablespoon orange zest (optional)
→ Topping
12 - 1 tablespoon demerara or turbinado sugar (optional)
# How to Make It:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease each cup thoroughly.
02 - Whisk together all-purpose flour, whole wheat flour, granulated sugar, baking soda, baking powder, and salt in a large bowl until thoroughly blended.
03 - In a separate bowl, whisk together buttermilk, melted butter, and egg until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined, being careful not to overmix.
05 - Fold in golden raisins and orange zest if using, distributing evenly throughout the batter.
06 - Divide batter evenly among the 12 prepared muffin cups. Sprinkle tops with demerara or turbinado sugar if desired.
07 - Bake for 16 to 18 minutes until a toothpick inserted into the center comes out clean and tops are lightly golden.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling.
# Expert Tips:
01 -
- The muffins come together in less than 30 minutes from start to finish, perfect for unexpected guests or sudden cravings
- Golden raisins become plump and little jewels throughout each tender bite, offering sweetness that never feels cloying
02 -
- Overmixing the batter will make your muffins tough, so stop as soon as the flour streaks disappear
- Room temperature ingredients mix more evenly and create a better texture
03 -
- Use room temperature buttermilk to prevent the melted butter from solidifying when you mix them
- Let the muffins cool completely before storing to prevent condensation from making them soggy