Irish Soda Bread Muffins (Printable version)
Tender muffins with a lightly sweet flavor and juicy raisins inspired by Irish soda bread.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 cup whole wheat flour
03 - 1/3 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1 teaspoon baking powder
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 cooled
→ Add-ins
10 - 1 cup raisins
11 - 1 teaspoon caraway seeds (optional)
# Directions:
01 - Preheat the oven to 375°F. Line a standard 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt until well blended.
03 - In a separate bowl, whisk together buttermilk, egg, and melted butter until fully incorporated and smooth.
04 - Pour the wet ingredients into the dry ingredients. Fold gently with a spatula or wooden spoon until just combined. Do not overmix as this will result in dense muffins.
05 - Fold in the raisins and caraway seeds if using, distributing evenly throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each approximately 3/4 full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
# Expert advice:
01 -
- They come together in under 20 minutes with almost zero effort
- The tender crumb and sweet raisins make them disappear faster than you can bake them
02 -
- Overmixing will make these tough so stop as soon as the flour disappears
- Room temperature buttermilk blends better than cold straight from the fridge
03 -
- Scoop batter with an ice cream scoop for evenly sized muffins
- Rotate the pan halfway through baking if your oven has hot spots