Irish Soda Bread Muffins (Print Version)
Tender muffins with golden crust and soft center, inspired by traditional Irish soda bread. Perfect for breakfast or tea.
# 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
# Steps:
01 - Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease with butter.
02 - In a large bowl, whisk together the flours, sugar, baking soda, baking powder, salt, raisins or currants, and caraway seeds until evenly distributed.
03 - In a separate bowl, whisk the buttermilk, melted butter, and egg until well combined and smooth.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—do not overmix.
05 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
06 - Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
07 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
# Expert Tips:
01 -
- The golden crust gives way to the most tender crumb you've ever experienced, and the whole wheat adds just enough nutty depth without making them heavy
- They come together in under 40 minutes from start to finish, meaning fresh baked goodness is always within reach even on chaotic mornings
02 -
- Overmixing is the enemy here, so stop as soon as you no longer see streaks of dry flour even if the batter looks uneven
- The muffins are done when they're golden brown and sound hollow when you tap the tops, which is more reliable than a timer alone
03 -
- Room temperature ingredients mix more easily and create a more uniform texture, so set everything out about 20 minutes before you start
- If you don't have buttermilk, mix 1 1/4 cups regular milk with 1 tablespoon vinegar and let it sit for 5 minutes