Mini Irish Soda Bread Muffins (Printable)

Golden mini soda bread muffins with currants and caraway seeds, perfect for breakfast or snacks.

# What You Need:

→ 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

# How to Make It:

01 - Preheat 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 evenly blended.
03 - Stir in currants or raisins and caraway seeds, if using, to coat evenly with flour mixture.
04 - In a separate bowl, whisk melted butter, buttermilk, and egg until fully combined.
05 - Pour wet ingredients into dry ingredients. Fold gently with spatula until just moistened—do not overmix.
06 - Divide batter evenly among mini muffin cups, filling each about three-quarters full.
07 - Bake 16 to 18 minutes until tops are golden brown and a toothpick inserted in center comes out clean.
08 - Cool in pan 5 minutes, then transfer to wire rack to cool completely. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The tender crumb and slight tang make these impossibly addictive
  • They come together in under 35 minutes from start to finish
  • Mini size means you can grab one (or three) without hesitation
02 -
  • Overmixing will make these tough so stop as soon as you no longer see dry flour
  • The muffins are best served warm but freeze beautifully for up to a month
  • If you do not have buttermilk add 1 tablespoon vinegar to regular milk and let it sit 5 minutes
03 -
  • Room temperature ingredients blend more evenly for consistent results
  • Scoop batter with a cookie scoop for uniform muffin sizes

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