Irish Soda Bread Muffins (Printable)
Tender, lightly sweet muffins with golden raisins inspired by classic Irish soda bread.
# 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 teaspoon 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 golden raisins
11 - 1 tablespoon caraway seeds (optional)
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, granulated sugar, baking soda, baking powder, and salt until thoroughly blended.
03 - In a separate bowl, whisk buttermilk, egg, and melted butter until smooth and well combined.
04 - Pour wet ingredients into dry ingredients. Gently fold together using a spatula just until combined; do not overmix as this will toughen the muffins.
05 - Fold in golden raisins and caraway seeds if using, distributing evenly throughout the batter.
06 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 22 minutes until tops are golden brown and a toothpick inserted into the center comes out clean.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm with butter, jam, or honey.
# Expert Advice:
01 -
- The texture is incredibly tender, almost like a crossed somewhere between a scone and a traditional soda bread
- Golden raisins plump up beautifully during baking creating little pockets of sweetness throughout
02 -
- Overmixing will make these tough so stop as soon as the flour disappears
- Room temperature ingredients blend better so take the egg and buttermilk out early
03 -
- Soak the golden raisins in warm water or a splash of whiskey for 10 minutes then drain well
- Brush the tops with melted butter right after baking for an extra tender crust