Irish Soda Bread Muffins (Print View)

Tender, lightly sweet muffins studded with raisins, inspired by traditional Irish soda bread.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 cup whole wheat flour
03 - 1/3 cup granulated sugar
04 - 1 teaspoon baking soda
05 - 1 teaspoon baking powder
06 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

07 - 1 1/4 cups buttermilk
08 - 1 large egg
09 - 1/4 cup unsalted butter, melted and cooled

→ Add-ins

10 - 1 cup raisins
11 - 1 teaspoon caraway seeds (optional)

# How to Make:

01 - Preheat the oven to 375°F. Line a standard 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt until well blended.
03 - In a separate bowl, whisk together buttermilk, egg, and melted butter until fully combined and smooth.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix.
05 - Gently fold in the raisins and caraway seeds, if using, until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

# Expert Suggestions:

01 -
  • The muffin form means you get more of that golden crusty edge in every bite, which is honestly the best part of any quick bread.
  • They come together in about fifteen minutes flat, making them perfect for those mornings when you want something homemade but barely have time to brew coffee.
02 -
  • Overmixing is the enemy here, stir until just combined and trust that a few lumps will bake out perfectly.
  • Room temperature ingredients mix more evenly, so let your buttermilk and egg sit out while the oven preheats.
03 -
  • Scoop the batter with a large cookie scoop for evenly sized muffins that bake at the same rate.
  • Check for doneness at the 16 minute mark, overbaked muffins dry out quickly and lose that tender quality.

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