Mini Irish Soda Muffins (Printable Version)
Golden mini muffins with a classic tang and crumb, ideal for breakfast or a quick 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
# How to Make It:
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 well blended.
03 - Stir in currants or raisins and caraway seeds, if using, to coat evenly with flour mixture.
04 - In a separate bowl, whisk together melted butter, buttermilk, and egg until fully combined.
05 - Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined—do not overmix.
06 - Divide batter evenly among mini muffin cups, filling each about 3/4 full.
07 - Bake for 16–18 minutes until tops are golden brown and a toothpick inserted in the center comes out clean.
08 - Cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
# Expert Tips:
01 -
- The muffins come together in under 20 minutes with almost zero effort
- They bake into golden bite sized treats with that signature Irish soda bread tang
02 -
- Overmixing will make these tough and dense instead of tender
- The muffins are best eaten warm but keep well for two days
03 -
- Room temperature ingredients mix more evenly
- Use fresh baking soda for the best rise