Mini Irish Soda Muffins (Printable Version)
Golden mini muffins with classic Irish tang and crumb, perfect for breakfast or snacking.
# 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 Make It:
01 - Preheat the oven to 375°F. Grease a 24-cup mini muffin pan thoroughly or line with paper liners.
02 - In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt until uniformly 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 the melted butter, buttermilk, and egg until completely smooth and well combined.
05 - Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just barely combined—stop as soon as no dry flour remains visible.
06 - Divide the batter evenly among the mini muffin cups, filling each approximately three-quarters full.
07 - Bake for 16 to 18 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
08 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
# Expert Advice:
01 -
- The buttermilk creates the most tender crumb while keeping them sturdy enough for slathering butter
- Everything comes together in one bowl with minimal cleanup, perfect for lazy mornings
02 -
- Overmixing will make these tough instead of tender, so stop as soon as the flour streaks disappear
- The baking soda needs the acidity of buttermilk to work, so regular milk will not give the same results
03 -
- Room temperature ingredients blend more easily and create a smoother batter
- If you do not have buttermilk, add a tablespoon of vinegar to a cup of milk and let it sit for 5 minutes