Irish Soda Bread Muffins (Print)

Tender muffins inspired by traditional Irish soda bread with a crispy golden exterior and soft, crumbly center.

# What You Need:

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 (optional)

08 - 1 teaspoon caraway seeds (optional)

09 - 1 1/4 cups buttermilk

10 - 1/4 cup unsalted butter, melted and slightly cooled

11 - 1 large egg

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 if using.

03 - In a separate bowl, whisk the buttermilk, melted butter, and egg until well combined.

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 to 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.

01 -

The muffins come together in under 15 minutes with ingredients you probably have in your pantry right now
That irresistible combination of a crunchy golden crust and tender crumbly center makes them impossible to stop at just one

02 -

Overmixing will make these muffins tough so stop stirring the moment the flour disappears into the batter
The combination of baking soda and buttermilk needs to work quickly so get your muffins into the oven promptly after mixing

03 -

Room temperature ingredients mix more easily and create a more uniform texture
If you do not have buttermilk mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for 5 minutes