Irish soda bread muffins (Printer-Friendly)
Tender muffins with currants and caraway seeds, perfect for breakfast or a quick snack.
# The Ingredients You'll Need:
→ Dry Ingredients
01 -
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
02 -
3/4 cup (85g) King Arthur Golden Wheat Flour or Irish-Style Flour
03 -
2 teaspoons baking powder
04 -
1/4 teaspoon baking soda
05 -
1/2 teaspoon table salt
06 -
1/3 cup (74g) granulated sugar
07 -
1 1/4 cups (177g) currants or 1 1/4 cups (186g) raisins, currants preferred
08 -
1/2 to 2 teaspoons caraway seeds, to taste
→ Wet Ingredients
09 -
1 large egg
10 -
1 cup (227g) buttermilk, yogurt, or sour cream
11 -
6 tablespoons (85g) butter, melted; or 1/3 cup (67g) vegetable oil
→ Topping
12 -
Coarse sparkling sugar, for topping
# Step-by-Step Instructions:
01 -
Preheat the oven to 400°F (204°C). Lightly grease a standard muffin pan or line with paper liners and grease to prevent sticking.
02 -
In a medium bowl, whisk together the all-purpose flour, golden wheat or Irish-style flour, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds until uniformly mixed.
03 -
In a separate bowl, whisk the egg, buttermilk (or yogurt or sour cream), and melted butter (or vegetable oil) until smooth and well combined.
04 -
Gently fold the wet mixture into the dry ingredients using a bowl scraper or large spoon, stirring just until moistened to avoid overmixing and maintain a tender texture.
05 -
Spoon the dense batter into the prepared muffin cups, filling each about three-quarters full. Sprinkle the tops evenly with coarse sparkling sugar for a crunchy finish.
06 -
Bake for 20 minutes or until a toothpick inserted into the center comes out clean, ensuring thorough cooking.
07 -
Remove pan from oven and invert it to let muffins rest upside down for 5 minutes to prevent soggy bottoms. Transfer to a wire rack to cool completely before serving.
08 -
Enjoy warm or at room temperature, optionally with butter and jam for a flavorful breakfast or snack.
# Extra Tips:
01 -
Using currants instead of raisins adds traditional tartness. For dairy-free preparation, substitute vegetable oil for butter and use non-dairy yogurt or sour cream. Avoid overmixing to maintain a light crumb. Coarse sugar topping is optional and adds crunch. Store in an airtight container for up to 2 days or freeze for longer shelf life.