Mini Irish Soda Muffins (Printable Version)
Tender golden mini muffins with the classic tang and crumb of Irish soda bread, perfect for any time.
# Ingredient List:
→ Dry Ingredients
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
→ Mix-Ins
07 - 1/2 cup currants or raisins
08 - 1 tablespoon caraway seeds
→ Wet Ingredients
09 - 4 tablespoons unsalted butter, melted and cooled
10 - 1 cup buttermilk
11 - 1 large egg
# Directions:
01 - Preheat the 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 well blended.
03 - Stir in the currants or raisins and caraway seeds, if using, to coat evenly with flour mixture.
04 - In a separate bowl, whisk together the melted butter, buttermilk, and egg until fully combined and smooth.
05 - Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined—do not overmix.
06 - Divide the batter evenly among the mini muffin cups, filling each about 3/4 full.
07 - Bake for 16–18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
08 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
# Expert Tips:
01 -
- Ready in 30 minutes with ingredients you probably have
- The tender crumb and subtle tang taste like an Irish bakery
02 -
- Overmixing makes tough muffins so stop as soon as flour disappears
- Room temperature buttermilk blends better than cold
03 -
- Brush warm muffins with melted butter for extra richness
- Use a cookie scoop for even portions