Irish Soda Bread Muffins (Printable)

Soft muffins inspired by Irish soda bread, with currants and a subtle sweetness.

# Ingredient List:

→ 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 1/2 teaspoons baking powder
06 - 3/4 teaspoon salt

→ Wet Ingredients

07 - 1 1/4 cups buttermilk
08 - 1 large egg
09 - 1/4 cup unsalted butter, melted and cooled

→ Add-Ins

10 - 3/4 cup dried currants
11 - 1 teaspoon caraway seeds (optional)

# Steps:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with cooking spray.
02 - In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk buttermilk, egg, and melted butter until fully combined and smooth.
04 - Pour the wet ingredients into the dry ingredients. Gently fold with a spatula just until combined; the batter should remain slightly lumpy. Avoid overmixing to prevent tough muffins.
05 - Fold in the dried currants and caraway seeds if using, distributing evenly throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 16 to 18 minutes until the muffins are golden brown and a toothpick inserted into the center comes out clean.
08 - Let the muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The muffin form means no tricky shaping or scoring, just spoon and bake
  • These come together in under 20 minutes with ingredients you probably have
  • The tender crumb and slight sweetness bridge breakfast and afternoon tea perfectly
02 -
  • Overmixing is the enemy here, a few streaks of flour are better than tough muffins
  • Room temperature ingredients blend more smoothly and create better texture
  • The muffins are done when they spring back lightly when touched in the center
03 -
  • Use real buttermilk if possible, it makes a noticeable difference in tenderness
  • If your baking soda is old, test it by dropping some in vinegar first

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