Irish soda bread muffins (Printable)
Tender Irish-inspired muffins with raisins and caraway seeds, ideal for breakfast or tea.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 1 teaspoon caraway seeds
→ Wet Ingredients
07 - 1 cup buttermilk
08 - 1/4 cup unsalted butter, melted and cooled
09 - 1 large egg
→ Add-ins
10 - 3/4 cup raisins or currants
# Steps:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and caraway seeds until well blended.
03 - In a separate medium bowl, whisk buttermilk, melted butter, and egg until fully combined.
04 - Pour wet mixture into dry ingredients. Stir gently until just barely combined—small lumps should remain. Do not overmix.
05 - Fold in raisins or currants until evenly distributed throughout the batter.
06 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean.
08 - Let muffins cool in pan for 5 minutes, then transfer to wire rack to cool completely. Serve warm with butter or jam.
# Expert Advice:
01 -
- The batter comes together in under ten minutes with no kneading or waiting required
- These freeze beautifully so you can always have homemade breakfast ready
02 -
- Overmixing is the enemy of tender muffins, so stop as soon as the flour disappears
- Room temperature ingredients blend more easily and create a better texture
03 -
- Scoop batter using an ice cream scoop for evenly sized muffins that bake at the same rate
- Rotate the pan halfway through baking if your oven has hot spots