Mini Irish Soda Muffins (Printable Version)
Golden mini Irish soda muffins with currants and a hint of caraway, ideal 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
# 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 until well blended.
03 - Stir in the currants or raisins and caraway seeds, if using, to coat evenly with flour mixture.
04 - In a separate bowl, whisk together the melted butter, buttermilk, and egg until fully combined and smooth.
05 - Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined—do not overmix to maintain tender texture.
06 - Divide the batter evenly among the mini muffin cups, filling each about three-quarters full.
07 - Bake for 16–18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
08 - Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature with Irish butter and jam.
# Expert Advice:
01 -
- The batter comes together in under 15 minutes, meaning warm muffins can be yours even on busy weekday mornings
- That classic soda bread tang gets concentrated into tender little bites that are impossible to stop eating
02 -
- Overmixing is the enemy here—once you don't see dry streaks, stop mixing or your muffins will be tough instead of tender
- The chemical reaction between buttermilk and baking soda starts immediately, so get these into the oven as soon as the batter is mixed
03 -
- If you don't have buttermilk, mix 1 cup regular milk with 1 tablespoon white vinegar and let it sit for 10 minutes
- Room temperature ingredients blend more easily, so take the egg and buttermilk out of the fridge about 20 minutes before starting