Irish Soda Bread Muffins (Printable)
Tender muffins with raisins and caraway seeds inspired by traditional Irish soda bread.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon salt
06 - 1 teaspoon caraway seeds
→ Wet Ingredients
07 - 1 cup buttermilk
08 - 1/4 cup unsalted butter, melted and cooled
09 - 1 large egg
→ Add-ins
10 - 3/4 cup raisins or currants
# How to Make It:
01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with butter.
02 - In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and caraway seeds until evenly distributed.
03 - In a separate medium bowl, whisk together the buttermilk, melted butter, and egg until thoroughly combined.
04 - Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined, being careful not to overmix.
05 - Fold in the raisins or currants until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Suggestions:
01 -
- They come together in under 15 minutes with zero yeast or proofing time
- The texture impossibly light while keeping that signature caraway and raisin flavor you love
- Perfect for freezing, so you can bake once and have breakfast sorted for weeks
02 -
- Overmixing is the enemy. Stop stirring as soon as the flour disappears for tender muffins every time
- Room temperature ingredients blend more smoothly, so pull everything out about 20 minutes before starting
03 -
- Spray your muffin liners lightly with cooking spray for effortless removal
- If using frozen raisins, toss them in a little flour first to prevent sinking