Mini Irish Soda Muffins (Printable)

Tender golden mini Irish soda muffins with a classic tang and crumb, perfect for breakfast or snacking.

# 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

→ Wet Ingredients

09 - 4 tablespoons unsalted butter, melted and cooled
10 - 1 cup buttermilk
11 - 1 large egg

# Steps:

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 the currants or raisins and caraway seeds until evenly coated with flour mixture.
04 - In a separate bowl, whisk together melted butter, buttermilk, and egg until fully incorporated.
05 - Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined—do not overmix.
06 - Divide batter evenly among mini muffin cups, filling each about three-quarters full.
07 - Bake for 16 to 18 minutes until tops are golden brown and a toothpick inserted in the center comes out clean.
08 - Let cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They bake in under 20 minutes, which means fresh bread is possible even on weekdays
  • The currants and caraway combination creates that distinctive Irish flavor profile you cant find in regular muffins
  • These freeze beautifully, so you can keep a stash for emergency breakfast moments
02 -
  • Overmixing is the enemy of tender muffins, stop as soon as the flour disappears
  • Room temperature buttermilk and egg combine more smoothly with the melted butter
  • These freeze incredibly well wrapped in plastic and placed in a freezer bag
03 -
  • Melt the butter slowly to prevent it from separating, which can affect the texture
  • If using paper liners, spray them lightly anyway, the high sugar content can cause sticking
  • These muffins are best within 24 hours but freeze beautifully for up to a month

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