Irish Soda Bread Muffins (Print Version)

Lightly sweet muffins with raisins and a tender crumb, inspired by traditional Irish soda bread.

# What You'll 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)

# Directions:

01 - Preheat the oven to 375°F. Line a standard 12-cup muffin tin with paper liners or lightly grease each cup with butter or cooking spray.
02 - In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, granulated sugar, baking soda, baking powder, and fine sea salt until evenly distributed.
03 - In a separate medium bowl, whisk together buttermilk, egg, and melted unsalted butter until the mixture is smooth and well combined.
04 - Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, stir gently until just combined. The batter should remain slightly lumpy—avoid overmixing to prevent tough muffins.
05 - Gently fold in the raisins and caraway seeds if using, distributing them evenly throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. An ice cream scoop works well for consistent portioning.
07 - Bake at 375°F for 16 to 18 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
08 - Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm with butter and honey, or allow to cool completely before storing in an airtight container.

# Expert Tips:

01 -
  • The buttermilk creates the most tender crumb youve ever experienced in a quick bread
  • These come together in about fifteen minutes of hands on time
  • The raisins plump up beautifully during baking creating little pockets of sweetness throughout
02 -
  • Overmixing will make these tough, so stop as soon as you no longer see dry flour
  • Room temperature ingredients blend more easily and create a more tender muffin
03 -
  • Measure flour by spooning it into your measuring cup and leveling off, never scoop directly
  • If your buttermilk has been sitting in the fridge for weeks, give it a sniff test first

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