Mini Irish Soda Muffins (Printable)

Golden mini muffins with classic Irish soda bread texture and a hint of currants and caraway seeds.

# Ingredient List:

→ 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 fine sea salt

→ Mix-Ins

07 - 1/2 cup currants or raisins
08 - 1 tablespoon caraway seeds

→ Wet Ingredients

09 - 4 tablespoons unsalted butter, melted and cooled
10 - 1 cup buttermilk
11 - 1 large egg

# Steps:

01 - Preheat oven to 375°F. Grease 24-cup mini muffin pan or line with paper liners.
02 - In large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt.
03 - Stir in currants or raisins and caraway seeds, if using, to coat with flour mixture.
04 - In separate bowl, whisk melted butter, buttermilk, and egg until well combined.
05 - Pour wet ingredients into dry ingredients. Gently fold with spatula until just combined—do not overmix.
06 - Divide batter evenly among mini muffin cups, filling each about 3/4 full.
07 - Bake 16–18 minutes until tops are golden and toothpick inserted in center comes out clean.
08 - Cool in pan 5 minutes, then transfer to wire rack to cool completely. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The tender crumb and subtle tang from buttermilk make these impossible to stop eating
  • They come together in under 35 minutes with no yeast or waiting time
  • The mini size means you can sample more without guilt, and they bake up golden every single time
02 -
  • Overmixing is the enemy of tender soda bread, so stop as soon as the flour disappears into the batter
  • These bake quickly thanks to their small size, so set your timer and check at 16 minutes to avoid drying them out
  • The muffins are best the day they're made, but they warm up beautifully in a 300°F oven for 5 minutes
03 -
  • If you don't have buttermilk, measure 1 cup regular milk and add 1 tablespoon vinegar, let sit 5 minutes
  • Room temperature ingredients blend more easily, so set your egg and buttermilk out about 20 minutes before baking

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