Mini Irish Soda Muffins (Printable)

Tender golden muffins with classic Irish soda bread crumb and tang, enhanced by currants and caraway seeds.

# What You’ll 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 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 evenly blended.
03 - Stir in the currants or raisins and caraway seeds until coated with flour mixture.
04 - In a separate bowl, whisk together the melted butter, buttermilk, and egg until thoroughly combined.
05 - Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined—do not overmix.
06 - Divide the batter evenly among the mini muffin cups, filling each about 3/4 full.
07 - Bake for 16 to 18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
08 - 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 -
  • These muffins come together in under 35 minutes from start to finish, perfect for unexpected guests or sudden cravings
  • The tender crumb and subtle tang from buttermilk make them endlessly snackable, not just for breakfast
  • Mini portions mean you can sample one while still warm and save the rest for later, if you have the willpower
02 -
  • Overmixing is the enemy of tender soda bread muffins, so stop stirring as soon as the flour disappears into the batter
  • Room temperature ingredients combine more smoothly, so let your buttermilk and egg sit out for about 15 minutes before starting
  • These muffins are best enjoyed the day they're made, though they'll keep for two days in an airtight container if somehow they last that long
03 -
  • Spray your measuring cup with cooking oil before adding the buttermilk to help it slide out completely and get an accurate measurement
  • For extra tall muffin tops, preheat your empty muffin pan in the oven while you prepare the batter, then carefully fill the hot pan

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