Mini Irish Soda Muffins (Printable Version)

Golden mini muffins with a classic tang and crumb, ideal for breakfast or an easy snack.

# What You'll Need:

01 - 2 cups all-purpose flour

02 - 1/2 cup whole wheat flour

03 - 1/4 cup granulated sugar

04 - 1 teaspoon baking soda

05 - 1 teaspoon baking powder

06 - 1/2 teaspoon fine sea salt

07 - 1/2 cup currants or raisins

08 - 1 tablespoon caraway seeds (optional)

09 - 4 tablespoons unsalted butter, melted and cooled

10 - 1 cup buttermilk

11 - 1 large egg

01 - Preheat oven to 375°F. Grease a 24-cup mini muffin pan or line with paper liners.

02 - In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt until evenly distributed.

03 - Stir in the currants or raisins and caraway seeds, if using, to coat them with flour mixture.

04 - In a separate bowl, whisk together melted butter, buttermilk, and egg until well combined.

05 - Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined—do not overmix.

06 - Divide batter evenly among mini muffin cups, filling each about three-quarters full.

07 - Bake for 16-18 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.

08 - Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

01 -

They come together in under 35 minutes from start to finish, perfect for unexpected guests or weekday breakfasts
The combination of whole wheat and all-purpose flour gives you that rustic soda bread texture without being too dense or heavy

02 -

Overmixing is your enemy here, stir just until combined for tender muffins instead of tough ones
Room temperature ingredients blend more easily and create a more uniform crumb texture

03 -

If you don't have buttermilk, mix 1 cup milk with 1 tablespoon vinegar and let it sit for 5 minutes
Room temperature butter and milk blend more easily and create a more tender crumb