Mini Irish Soda Muffins (Printable version)
Golden mini muffins with a tender crumb and classic Irish flavors, ideal for breakfast or snacks.
# What you'll need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 cup whole wheat flour
03 - 1/4 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1 teaspoon baking powder
06 - 1/2 teaspoon fine sea salt
→ Mix-Ins
07 - 1/2 cup currants or raisins
08 - 1 tablespoon caraway seeds
→ Wet Ingredients
09 - 4 tablespoons unsalted butter, melted and cooled
10 - 1 cup buttermilk
11 - 1 large egg
# Directions:
01 - Preheat the oven to 375°F. Grease a 24-cup mini muffin pan or line with paper liners.
02 - In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt until evenly distributed.
03 - Stir in the currants or raisins and caraway seeds, if using, to coat them evenly with flour.
04 - In a separate bowl, whisk together the melted butter, buttermilk, and egg until well combined and smooth.
05 - Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined—do not overmix or the muffins will become tough.
06 - Divide the batter evenly among the mini muffin cups, filling each about three-quarters full.
07 - Bake for 16 to 18 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean.
08 - Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature with Irish butter and jam.
# Expert Advice:
01 -
- These muffins come together in under 20 minutes with ingredients you probably already have
- The mini size means they bake faster and develop a beautifully tender crumb that full sized loaves cant match
02 -
- Overmixing is the enemy here, stir until just combined and youll see a few dry streaks still
- Room temperature buttermilk mixes more evenly and helps prevent lumps in the batter
03 -
- Melted butter coats the flour strands more evenly than softened butter, creating a more tender crumb
- If you don't have buttermilk, measure 1 cup regular milk and add 1 tablespoon vinegar, let sit 5 minutes