Mini Irish Soda Muffins (Printable Format)
Tender golden mini muffins with classic Irish soda bread tang and crumb, perfect for morning or snack time.
# 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 (optional)
→ Wet Ingredients
09 - 4 tablespoons unsalted butter, melted and cooled
10 - 1 cup buttermilk
11 - 1 large egg
# How-To Steps:
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, if using, to coat them evenly with the flour mixture.
04 - In a separate bowl, whisk together the melted butter, buttermilk, and egg until well combined and smooth.
05 - Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined—do not overmix to ensure tender muffins.
06 - Divide the batter evenly among the mini muffin cups, filling each about 3/4 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 - 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 Suggestions:
01 -
- They come together in under 20 minutes with zero yeast or proofing time
- The texture impossibly bridges tender muffin and authentic soda bread crumb
02 -
- Overmixing will make these tough and rubbery instead of tender
- The batter should look slightly lumpy and undermixed when you stop
03 -
- Room temperature ingredients incorporate more evenly
- Let the melted butter cool slightly so it doesnt scramble the egg