Irish Soda Muffins with Currants (Printable)

Tender, lightly sweet muffins with plump currants and a subtle touch of caraway seeds.

# 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 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 teaspoon caraway seeds

→ 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 dried currants
12 - 1 tablespoon all-purpose flour for coating

# How to Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with butter.
02 - In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, and caraway seeds until evenly blended.
03 - In a separate bowl, whisk buttermilk, egg, and melted butter until completely smooth and well incorporated.
04 - Toss dried currants with 1 tablespoon flour in a small bowl to coat evenly, preventing them from sinking during baking.
05 - Pour wet ingredients into dry ingredients. Fold gently with a spatula just until combined—stop as soon as flour disappears. Do not overmix.
06 - Fold floured currants into batter until evenly distributed throughout.
07 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
08 - Bake for 16 to 18 minutes until golden brown and a toothpick inserted into the center comes out clean.
09 - Let muffins cool in pan for 5 minutes, then transfer to wire rack to cool completely.

# Expert Tips:

01 -
  • The whole process takes less than 45 minutes from start to finish, perfect for those mornings when you want fresh baked goods but don't want to wake up at dawn
  • These muffins strike that magical balance between bread and pastry, substantial enough for breakfast but sweet enough to feel like a treat
  • The currants plump up beautifully during baking, creating little pockets of fruity sweetness throughout each tender bite
02 -
  • Overmixing is the enemy here, so stop folding as soon as you no longer see dry flour, even if the batter looks a bit uneven
  • Room temperature ingredients combine more easily, so try to remember to take your buttermilk and egg out about 20 minutes before you start
  • These muffins are best enjoyed the day they're made, though they do reheat beautifully with a 20-second zap in the microwave
03 -
  • Room temperature buttermilk incorporates more easily, so plan ahead and take it out of the fridge before you start mixing
  • Trust your nose, if you're not sure about the caraway seeds, start with half and see how the batter smells before adding more

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