Mini Irish Soda Muffins (Print version)

Tender golden mini muffins with the tang and crumb of Irish soda bread, perfect for any time.

# What you'll need:

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

07 - 1/2 cup currants or raisins

08 - 1 tablespoon caraway seeds

09 - 4 tablespoons unsalted butter, melted and cooled

10 - 1 cup buttermilk

11 - 1 large egg

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 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.

06 - Divide the batter evenly among the mini muffin cups, filling each about three-quarters 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.

01 -

These come together in under 40 minutes from start to finish, perfect for last minute cravings
The tender crumb and subtle tang from buttermilk make them impossible to stop eating

02 -

Overmixing will make these tough so stop as soon as the flour disappears
Room temperature ingredients blend better so set everything out about 20 minutes before starting

03 -

Let the muffins cool completely before storing or they will get soggy
Freeze extras in a ziplock bag for up to 3 months and reheat at 350°F for 5 minutes