Irish Soda Bread Muffins (Print Version)

Lightly sweet, tender muffins with golden raisins, perfect for breakfast or tea.

# What You Need:

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 fine sea salt

07 - 1 1/4 cups buttermilk, well shaken

08 - 1/4 cup unsalted butter, melted and slightly cooled

09 - 1 large egg

10 - 1 cup golden raisins

11 - 1 tablespoon orange zest

12 - 1 tablespoon demerara or turbinado sugar

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.

02 - In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt until well combined.

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

04 - Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix.

05 - Fold in the golden raisins and orange zest until evenly distributed throughout the batter.

06 - Divide the batter evenly among the prepared muffin cups. Sprinkle tops with demerara or turbinado sugar if desired.

07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean and tops are lightly golden.

08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

01 -

They come together in under 20 minutes with ingredients you probably already have in your pantry
The texture is incredible, tender and light with that signature soda bread crumb but in portable muffin form

02 -

Overmixing is the enemy here, a few streaks of flour are better than tough muffins
Room temperature ingredients mix more evenly and give you the best texture

03 -

Let your batter rest in the bowl for 10 minutes before scooping for even taller muffins
Use an ice cream scoop for perfectly portioned muffins that bake evenly