Irish Soda Bread Muffins (Printable)
Tender muffins inspired by traditional Irish soda bread, featuring buttermilk and currants. Easy to make, perfect for breakfast or teatime.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 cup whole wheat flour
03 - 1/4 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1 teaspoon baking powder
06 - 1/2 teaspoon salt
07 - 1 teaspoon caraway seeds, optional
→ Wet Ingredients
08 - 1 1/4 cups buttermilk
09 - 1 large egg
10 - 1/4 cup unsalted butter, melted and cooled
→ Add-ins
11 - 3/4 cup currants or raisins
# How to Make It:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, granulated sugar, baking soda, baking powder, salt, and caraway seeds if using.
03 - In a separate bowl, whisk together buttermilk, egg, and melted butter until smooth and well combined.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix; lumps in the batter are acceptable.
05 - Gently fold currants or raisins into the batter using a spatula until evenly distributed.
06 - Divide batter evenly among the 12 prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- These muffins give you all the comfort of traditional Irish soda bread but in individual portions that bake in half the time.
- The buttermilk creates a tenderness that balances perfectly with the sweet bursts of currants, making these impossible to eat just one.
02 -
- Overmixing the batter will develop gluten and make your muffins tough and peaked instead of tender and rounded.
- If you dont have buttermilk, regular milk with a tablespoon of lemon juice or white vinegar stirred in works beautifully after sitting for 5 minutes.
03 -
- Soak your currants in hot water for five minutes and drain before adding them to prevent them from drawing moisture from your batter during baking.
- For the tallest rise, make sure your baking soda and powder are fresh, and get those muffins into the oven immediately after mixing.