Irish Soda Bread Muffins (Printable Version)

Tender muffins inspired by Irish soda bread, featuring juicy raisins, perfect for breakfast or tea.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1 cup buttermilk
07 - 1/4 cup unsalted butter, melted and cooled
08 - 1 large egg

→ Add-ins

09 - 3/4 cup raisins
10 - 1 teaspoon caraway seeds (optional)

# How to Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - Whisk together flour, sugar, baking soda, baking powder, and salt in a large bowl until evenly blended.
03 - Whisk buttermilk, melted butter, and egg in a separate bowl until fully combined.
04 - Pour wet ingredients into dry ingredients and stir gently until just moistened. Do not overmix.
05 - Fold in raisins and caraway seeds if using until evenly distributed throughout batter.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full.
07 - Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
08 - Let muffins cool in tin for 5 minutes, then transfer to a wire rack to finish cooling.

# Expert Advice:

01 -
  • They come together in under 40 minutes from start to finish, perfect for unexpected breakfast guests or a quiet weekend treat
  • The texture is incredibly tender, with just enough sweetness from the raisins to feel indulgent without being dessert
  • They freeze beautifully and reheat in seconds, making them ideal for busy weekday mornings
02 -
  • Overmixing is the enemy of tender muffins, so stop stirring as soon as the flour disappears
  • The batter should be slightly thick and lumpy, not smooth like cake batter
  • Room temperature ingredients help everything combine more evenly
03 -
  • Use a light touch when measuring flour, fluffing it first then spooning gently into your measuring cup
  • Room temperature eggs incorporate better into the buttermilk mixture
  • Rotate the muffin tin halfway through baking if your oven has hot spots

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