Irish soda bread muffins (Printable)

Lightly sweet muffins inspired by Irish soda bread, filled with currants and ideal for any morning.

# What You Need:

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 1/2 teaspoons baking powder

06 - 3/4 teaspoon salt

07 - 1 1/4 cups buttermilk

08 - 1 large egg

09 - 1/4 cup unsalted butter, melted and cooled

10 - 3/4 cup dried currants

11 - 1 teaspoon caraway seeds (optional)

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.

02 - In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt until evenly distributed.

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

04 - Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined; do not overmix.

05 - Fold in currants and caraway seeds if using.

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

07 - Bake for 16-18 minutes until muffins are golden and a toothpick inserted into the center comes out clean.

08 - Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

01 -

The muffins come together faster than you can brew a pot of tea, and they bake up tender with just enough sweetness
That nostalgic caraway flavor is entirely optional, but the currants stay plump and little throughout

02 -

Stop mixing as soon as the flour disappears into the batter, even if it looks uneven
Room temperature buttermilk blends more easily than cold straight from the refrigerator

03 -

Brush the tops with melted butter immediately after baking for an extra tender crust
Let the batter rest for 10 minutes before baking if you have time, it improves the texture