Irish Soda Bread Muffins (Print Version)
Tender, lightly sweet muffins with juicy raisins inspired by Irish soda bread, ideal for breakfast or tea.
# What You'll 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)
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - Whisk together the flour, sugar, baking soda, baking powder, and salt in a large bowl until evenly blended.
03 - In a separate bowl, whisk together the buttermilk, melted butter, and egg until fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix.
05 - Fold in the raisins and caraway seeds if using, distributing evenly throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The magic happens in minutes thanks to buttermilks tang meeting baking soda
- No yeast means no waiting, just tender muffins ready for tea time
02 -
- Overmixing will make these tough and rubbery, stop as soon as flour disappears
- Room temperature ingredients blend better and create more even muffins
03 -
- Spray your muffin liners with cooking spray for easy removal
- Melted butter should be warm, not hot, or it might cook the eggs