Irish Soda Bread Muffins (Printable version)

Tender muffins with golden crust and soft center, ready in 35 minutes

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup whole wheat flour
03 - 1/2 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon salt
07 - 1/2 cup raisins or currants
08 - 1 teaspoon caraway seeds

→ Wet Ingredients

09 - 1 1/4 cups buttermilk
10 - 1/4 cup unsalted butter, melted and cooled
11 - 1 large egg

# Directions:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease with butter.
02 - Whisk together flours, sugar, baking soda, baking powder, salt, raisins or currants, and caraway seeds in a large bowl.
03 - Whisk buttermilk, melted butter, and egg in a separate bowl until fully incorporated.
04 - Pour wet mixture into dry ingredients. Fold gently with spatula just until combined—avoid overmixing.
05 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
06 - Bake 18–22 minutes until tops are golden brown and toothpick inserted in center comes out clean.
07 - Cool in pan 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

# Expert advice:

01 -
  • They come together in under 15 minutes with ingredients you likely have in your pantry right now
  • The muffin form gives you more crispy edges than a traditional loaf, and everyone knows thats the best part
  • Theyre forgiving enough for beginner bakers but impressive enough to serve to company
02 -
  • Overmixing is the enemy of tender muffins, so stop as soon as the flour is incorporated
  • Room temperature ingredients help everything combine more smoothly and evenly
  • The muffins are done when theyre deeply golden, not just lightly browned—that color equals flavor
03 -
  • Use real buttermilk, not milk with vinegar added—the flavor difference is remarkable
  • Brush the tops with melted butter right after baking for an extra glossy, golden crust

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