Mini Irish Soda Bread Muffins (Printable)

Golden mini muffins with a classic Irish tang and tender crumb, perfect for morning or snack time.

# What goes in:

→ 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 (optional)

→ 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.
03 - Stir in the currants or raisins and caraway seeds, if using, to coat with flour.
04 - In a separate bowl, whisk together the melted butter, buttermilk, and egg until well combined.
05 - Pour the wet ingredients into the dry ingredients. Stir 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 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 Advice:

01 -
  • They bake in under 20 minutes but taste like they took all morning
  • The texture is somehow both tender and hearty, perfect with coffee or tea
  • Twenty four minis means you can share some and still keep plenty for yourself
02 -
  • Overmixing will make these tough and dense, so stop as soon as the flour disappears
  • Room temperature ingredients combine more easily and help prevent uneven texture
  • The muffins are done when they pull away slightly from the pan edges
03 -
  • Room temperature buttermilk incorporates more evenly than cold
  • Measure flour by spooning it into the cup and leveling off, not scooping directly

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