Irish Soda Muffins Raisins (Printable Version)

Lightly sweet muffins inspired by Irish soda bread, bursting with juicy raisins for a breakfast delight.

# What You 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 It:

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 smooth and fully combined.
04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined, being careful not to 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 with butter and honey.

# Expert Advice:

01 -
  • The craggy, tender interior mimics traditional soda bread but bakes in half the time
  • They freeze beautifully so you can always have fresh baked breakfast on hand
02 -
  • Overmixing develops gluten and makes these tender muffins tough, so stop as soon as ingredients combine
  • Room temperature buttermilk blends more smoothly and creates a finer crumb than cold
03 -
  • If you don't have buttermilk, mix 1 cup milk with 1 tablespoon vinegar and let sit for 10 minutes
  • Brush warm muffins with melted butter for a softer, bakery style crust

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