Irish Soda Bread Muffins (Printable)

Tender, lightly sweet muffins studded with currants and finished with a golden crust.

# What You'll Need:

→ 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 - 1/2 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)

# Directions:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt until well blended.
03 - In a separate bowl, whisk buttermilk, egg, and melted butter until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix as this will toughen the muffins.
05 - Fold in the currants and caraway seeds, if using, until evenly distributed throughout the batter.
06 - Divide the batter evenly among the muffin cups, filling each about 3/4 full.
07 - Bake for 16 to 18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The crust bakes up irresistibly crunchy while inside stays tender as a hug
  • They come together faster than you can brew a proper pot of tea
  • That subtle caraway scent will make everyone think you spent hours baking
02 -
  • Overmixing will make these tough, so stop as soon as you no longer see dry flour
  • The muffin tin needs to be completely ready before you mix wet and dry ingredients
  • Room temperature buttermilk mixes more evenly than cold straight from the fridge
03 -
  • Melted butter in the batter means brushing extra on tops right after baking creates the most incredible crust
  • Measure flour by fluffing and spooning, not scooping directly, to avoid dense muffins

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