Irish Soda Bread Muffins (Printable version)
Tender Irish-inspired muffins with currants, ideal for a light breakfast or afternoon snack.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup whole wheat flour
03 - 1/4 cup granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
07 - 1 1/4 cups buttermilk
08 - 1 large egg
09 - 1/4 cup unsalted butter, melted and slightly cooled
→ Add-ins
10 - 3/4 cup dried currants
11 - 1 teaspoon orange zest
# Directions:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease with butter or cooking spray.
02 - In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and fine sea salt until well blended.
03 - In a separate bowl, whisk together buttermilk, egg, and melted butter until fully combined and smooth.
04 - Pour the wet ingredients into the dry ingredients. Add dried currants and orange zest if using. Gently fold together with a spatula until just combined. Do not overmix—some small lumps are acceptable.
05 - Divide batter evenly among the prepared muffin cups, filling each about 3/4 full.
06 - Bake for 18 to 20 minutes until golden brown and a toothpick inserted into the center comes out clean.
07 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack. Cool completely or serve warm. Enjoy with Irish butter and jam.
# Expert advice:
01 -
- They come together in under 15 minutes with ingredients you probably already have
- The combination of whole wheat and all-purpose flour creates the perfect texture, hearty but never heavy
- These muffins freeze beautifully, so you can bake once and enjoy them all week long
02 -
- Overmixing will make these muffins tough, so stop folding the moment the flour streaks disappear
- Room temperature ingredients mix more evenly, so let your buttermilk and egg sit out for 15 minutes
- These are best enjoyed the same day but will keep for 2 days in an airtight container
03 -
- Sprinkle coarse sugar on top before baking for a delightful crunch and bakery style finish
- If you do not have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for 5 minutes