Mini Irish Soda Muffins (Printable)

Tender, golden mini Irish soda muffins with a classic tang and crumb, perfect for any time.

# What You'll Need:

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

07 - 1/2 cup currants or raisins

08 - 1 tablespoon caraway seeds (optional)

09 - 4 tablespoons unsalted butter, melted and cooled

10 - 1 cup buttermilk

11 - 1 large egg

01 - Preheat the 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.

03 - Stir in the currants or raisins and caraway seeds, if using, to coat with flour.

04 - In a separate bowl, whisk together the melted butter, buttermilk, and egg until well combined.

05 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—do not overmix.

06 - Divide the batter evenly among the mini muffin cups, filling each about 3/4 full.

07 - Bake for 16–18 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

08 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

01 -

The tender crumb and golden crust develop in under twenty minutes without any yeast or waiting game
These freeze beautifully so you can always have homemade bread ready for unexpected guests or midnight cravings

02 -

Overmixing is the enemy of tender soda bread, stop as soon as you no longer see dry flour
The baking soda needs the acidic buttermilk to work properly, so regular milk won't give the same results

03 -

Room temperature ingredients help everything incorporate more evenly, so set out your butter and buttermilk about 30 minutes before baking
For extra height, let the batter rest in the muffin tin for 10 minutes before baking while your oven finishes preheating