Irish Soda Bread Muffins (Print Version)

Light, golden muffins studded with currants and a tender crumb, perfect for any time of day.

# 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 1/2 teaspoons 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 dried currants
11 - 1 teaspoon caraway seeds (optional)

# How To Make:

01 - Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease with butter or cooking spray.
02 - In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt until thoroughly blended.
03 - In a separate bowl, whisk the buttermilk, egg, and melted butter until smooth and well combined.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined; do not overmix as this will result in dense muffins.
05 - Fold in the dried currants and caraway seeds (if using) until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 16 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
08 - Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • The muffin form means you get more of that golden crispy crust in every single bite
  • Ready in about half an hour with ingredients you probably already have in your pantry
  • That tender crumb stays moist for days unlike traditional soda bread that can dry out quickly
02 -
  • Overmixing will make these muffins tough so stop as soon as the flour disappears
  • The muffins are done when they're deeply golden on top not just lightly browned
  • Room temperature buttermilk creates better texture than cold straight from the fridge
03 -
  • Grate frozen butter into the dry ingredients instead of melting it for an even fluffier muffin
  • Let the batter rest for 10 minutes before baking for a taller muffin top
  • Brush the tops with melted butter immediately after they come out of the oven for extra richness

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