Crispy Golden Irish Soda Bread Muffins (Print Version)
Tender muffins with golden crust and soft center, inspired by traditional Irish soda bread.
# What You 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
# How To Make:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease lightly with butter.
02 - In a large bowl, whisk together both 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 fully incorporated and smooth.
04 - Pour the wet ingredients into the dry ingredients. Fold gently with a spatula just until combined—do not overmix or the muffins will become tough.
05 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 22 minutes until tops are golden brown and a toothpick inserted into the center comes out clean.
07 - Let 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 -
- They bake in just 20 minutes and still give you that perfect crispy crust that makes traditional soda bread so irresistible
- The muffin form means you get more golden edges per bite and absolutely no slicing required
02 -
- Do not substitute regular milk for buttermilk or the chemical reaction will not work properly
- The muffin tops will crack while baking which is exactly what you want for that authentic soda bread appearance
03 -
- Room temperature buttermilk creates a more tender crumb than cold buttermilk
- Letting the batter rest for 10 minutes before baking helps the whole wheat flour hydrate fully