Mini Irish Soda Bread Muffins (Printable)

Tender golden mini muffins with classic Irish soda bread tang, great for breakfast or snacking.

# 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 oven to 375°F. Grease 24-cup mini muffin pan or line with paper liners.
02 - Whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt in a large bowl.
03 - Stir in currants or raisins and caraway seeds if using, coating evenly with flour mixture.
04 - Whisk melted butter, buttermilk, and egg in separate bowl until fully incorporated.
05 - Pour wet ingredients into dry ingredients. Fold gently with spatula until just combined—avoid overmixing.
06 - Divide batter evenly among mini muffin cups, filling each approximately 3/4 full.
07 - Bake for 16-18 minutes until tops are golden brown and toothpick inserted in center comes out clean.
08 - Let cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The muffins come together in under 20 minutes with ingredients you probably have right now
  • They freeze beautifully so you can bake once and enjoy homemade bread for weeks
02 -
  • Overmixing will make these tough, so stop as soon as the flour disappears into the batter
  • The chemical reaction between buttermilk and baking soda starts immediately so get them into the oven quickly
03 -
  • Room temperature ingredients blend more easily and create a more uniform texture
  • If you do not have buttermilk, mix one cup of milk with one tablespoon vinegar and let it sit for five minutes

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