Irish Soda Bread Muffins Golden Delights (Print Version)
Tender muffins with golden crust and soft crumbly center. Perfect for breakfast, tea, or snacks.
# What You'll 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
08 - 1 teaspoon caraway seeds
→ Wet Ingredients
09 - 1 1/4 cups buttermilk
10 - 1/4 cup unsalted butter, melted
11 - 1 large egg
# How-To Steps:
01 - Preheat oven to 400°F. Line 12-cup muffin tin with paper liners or grease with butter.
02 - In large bowl, whisk together flours, sugar, baking soda, baking powder, salt, raisins or currants, and caraway seeds.
03 - In separate bowl, whisk buttermilk, melted butter, and egg until thoroughly combined.
04 - Pour wet ingredients into dry ingredients. Fold gently with spatula until just combined. Do not overmix.
05 - Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
06 - Bake for 18-22 minutes until tops are golden brown and toothpick inserted in center comes out clean.
07 - Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.
# Expert Tips:
01 -
- No yeast means no waiting—these come together in under 40 minutes from start to finish
- The golden crust gives way to the most tender, crumbly center that practically melts in your mouth
- They're endlessly adaptable—add whatever dried fruit or seeds speak to you
02 -
- Overmixing is the enemy here—stir until just combined and walk away, even if it looks imperfect
- The baking soda needs acidity from buttermilk to work properly, so don't substitute regular milk
- These stale quickly, so eat them within a day or two for the best texture
03 -
- Room temperature ingredients mix more evenly, so take everything out of the fridge before you start
- Measure your flour by fluffing it and spooning it into the cup—scooping directly packs it down and leads to dry muffins