Mini Irish Soda Muffins (Printable Version)

Golden mini muffins with a tender crumb and classic Irish tang, perfect for breakfast or a snack.

# What You'll 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

# Method:

01 - Preheat 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 currants or raisins and caraway seeds if using, tossing to coat evenly with flour mixture.
04 - In a separate bowl, whisk together melted butter, buttermilk, and egg until fully combined and smooth.
05 - Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined—batter should remain slightly lumpy. Avoid overmixing.
06 - Divide batter evenly among mini muffin cups, filling each about 3/4 full.
07 - Bake for 16 to 18 minutes until tops are golden brown and a toothpick inserted into the center comes out clean.
08 - Let muffins cool in pan for 5 minutes, then transfer to wire rack to cool completely. Serve warm or at room temperature.

# Chef's Tips:

01 -
  • The buttermilk creates the most tender crumb while keeping these muffins incredibly moist
  • They come together in under 35 minutes from start to finish, perfect for weekday breakfasts
  • The currants and caraway seeds give them that authentic Irish soda bread flavor everyone loves
02 -
  • Overmixing is the enemy of tender muffins, so stop as soon as the flour disappears
  • The batter thickens as it sits, so work quickly once you combine wet and dry ingredients
  • These freeze beautifully and can be reheated in the oven for a fresh-baked taste
03 -
  • Room temperature ingredients mix more evenly and create better texture
  • Letting the batter rest for 5 minutes before baking can improve the crumb structure

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