Irish Soda Bread Muffins (Printable version)
Tender, lightly sweetened soda bread muffins with currants and caraway seeds.
# What you'll 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 - 3/4 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)
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - Whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt in a large bowl until well blended.
03 - In a separate bowl, whisk buttermilk, egg, and melted butter until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Fold gently with a spatula just until combined; avoid overmixing to prevent tough muffins.
05 - Fold in dried currants and caraway seeds if using until evenly distributed throughout the batter.
06 - Divide batter evenly among prepared muffin cups, filling each approximately 3/4 full.
07 - Bake for 16 to 18 minutes until golden brown and a toothpick inserted into the center comes out clean.
08 - Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The buttermilk creates the most tender crumb while keeping that signature soda bread tang
- Mixing takes literally five minutes but these taste like they came from a bakery
- Freezer friendly breakfast that actually feels special
02 -
- Overmixing will make these tough and dense, so stop as soon as the flour disappears
- Room temperature ingredients blend more easily and create a more tender crumb
03 -
- If you do not have buttermilk, mix 1 and 1/4 cups milk with 1 tablespoon vinegar and let stand for 10 minutes
- Use a light touch when folding in the currants to prevent them from breaking apart