Irish Soda Bread Muffins (Printer-friendly)
Tender muffins with golden crust and soft, crumbly center ready in 35 minutes.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup whole wheat flour
03 - 1/2 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon salt
07 - 1/2 cup raisins or currants
08 - 1 teaspoon caraway seeds
→ Wet Ingredients
09 - 1 1/4 cups buttermilk
10 - 1/4 cup unsalted butter, melted and slightly cooled
11 - 1 large egg
# Directions:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease lightly with butter.
02 - In a large bowl, whisk together both flours, sugar, baking soda, baking powder, salt, raisins or currants, and caraway seeds until evenly distributed.
03 - In a separate bowl, whisk buttermilk, melted butter, and egg until thoroughly combined.
04 - Pour wet ingredients into dry ingredients. Fold gently with a spatula just until combined—avoid overmixing to prevent tough muffins.
05 - Divide batter evenly among prepared muffin cups, filling each approximately 3/4 full.
06 - Bake for 18-22 minutes until tops are golden brown and a toothpick inserted into the center comes out clean.
07 - Let muffins rest in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature with butter, jam, or clotted cream.
# Expert Advice:
01 -
- The magic happens in just 35 minutes from start to finish, making them perfect for busy mornings or sudden cravings.
- That golden crust gives way to the most tender, slightly sweet crumb that somehow tastes like it took hours to achieve.
02 -
- Overmixing is the enemy here, so stop stirring the moment the flour is incorporated.
- The muffins are done when they are golden brown and a toothpick comes out clean.
03 -
- Room temperature ingredients combine more easily and create a more uniform texture.
- For the tallest muffins, make sure your buttermilk and egg are at room temperature before mixing.