Irish Soda Bread Muffins (Printable Version)
Lightly sweetened muffins inspired by Irish soda bread, enriched with currants and a touch of caraway.
# 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 1/2 teaspoons baking powder
06 - 3/4 teaspoon 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 - 3/4 cup dried currants
11 - 1 teaspoon caraway seeds
# How To Make It:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt until evenly distributed.
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 just until combined; stop mixing as soon as no dry streaks remain.
05 - Fold in dried currants and caraway seeds until evenly distributed throughout the batter.
06 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
07 - Bake for 16 to 18 minutes until golden brown and a toothpick inserted into the center comes out clean.
08 - Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- Everything comes together in one bowl without any fancy equipment or waiting time
- The tender crumb and subtle sweetness work for breakfast, tea time, or even a midnight snack
02 -
- Overmixing will make these tough and dense, so stop as soon as the flour disappears
- The baking soda needs that acidic buttermilk to work properly, so dont substitute regular milk
03 -
- Room temperature ingredients mix more easily and create a more tender final product
- Use a kitchen scale if you have one, as flour measurements can vary dramatically by how you scoop