Irish Soda Bread Muffins (Printable)

Golden-crusted muffins with tender crumb, featuring raisins, caraway seeds, and buttermilk for authentic Irish flavor.

# What You Need:

→ 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

# How to Make It:

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 to 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 Suggestions:

01 -
  • The craggy golden tops give way to the most tender crumb you've ever tasted
  • They come together in one bowl without any fancy equipment or waiting time
02 -
  • Overmixing is the enemy here, a few streaks of flour are better than tough muffins
  • The tops should feel firm and spring back when you give them a gentle press
03 -
  • Room temperature ingredients mix together more evenly and give you better height
  • Let the muffins rest in the pan for those five minutes or they might break apart

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