Irish Soda Bread Muffins (Print Version)
Tender muffins inspired by Irish soda bread, loaded with golden raisins for extra sweetness and texture.
# What You 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)
# How To Make:
01 - Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease with butter.
02 - In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt until thoroughly blended.
03 - In a separate medium bowl, whisk the buttermilk, egg, and melted butter until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Gently fold with a spatula just until combined; do not overmix as this will result in dense muffins.
05 - Fold in the golden raisins and caraway seeds if using, distributing evenly throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
08 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- These come together in under 40 minutes from start to finish, perfect for last minute breakfast needs
- The combination of whole wheat and white flour gives them substance without feeling heavy or dense
02 -
- Overmixing the batter will make these muffins tough and dense, so stop mixing as soon as the flour disappears
- Soaking the raisins in warm water or a splash of Irish whiskey for 10 minutes keeps them plump and juicy during baking
03 -
- Room temperature ingredients mix more evenly and create a more tender crumb
- If you do not have buttermilk, make your own by adding 1 tablespoon of vinegar to 1 cup plus 1 tablespoon of milk and letting it sit for 5 minutes