Irish Soda Bread Muffins (Printable version)

Tender muffins with golden crust and soft center, inspired by traditional Irish soda bread. Ready in 35 minutes.

# Ingredient list:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup whole wheat flour
03 - 1/2 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon salt
07 - 1/2 cup raisins or currants (optional)
08 - 1 teaspoon caraway seeds (optional)

→ Wet Ingredients

09 - 1 1/4 cups buttermilk
10 - 1/4 cup unsalted butter, melted and slightly cooled
11 - 1 large egg

# Directions:

01 - Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease with butter.
02 - In a large bowl, whisk together the flours, sugar, baking soda, baking powder, salt, raisins or currants, and caraway seeds if using.
03 - In a separate bowl, whisk the buttermilk, melted butter, and egg until well combined.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—do not overmix.
05 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
06 - Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
07 - Let the muffins 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 -
  • The buttermilk creates the most incredible tender crumb while still giving you that signature crispy crust traditional soda bread is famous for
  • These come together in under 15 minutes with ingredients you probably already have in your pantry
  • The muffin form means everyone gets their own perfect portion with maximum crispy edges to soft center ratio
02 -
  • Overmixing will make these tough and dense, so stop as soon as the flour disappears even if the batter looks uneven
  • Room temperature ingredients help everything incorporate better, so take the egg and buttermilk out about 20 minutes before starting
  • The muffins are done when they're golden brown and spring back when gently pressed in the center
03 -
  • If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar and let it sit for 10 minutes
  • Brush the tops with melted butter immediately after baking for extra shine and an even crispier crust
  • Let the batter rest for 10 minutes before baking if you have time, it improves the texture

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