Mini Irish Soda Bread (Printable)

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

# What You 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 (optional)

→ Wet Ingredients

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

# Directions:

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 (if using) to coat evenly with flour mixture.
04 - In a separate bowl, whisk together melted butter, buttermilk, and egg until thoroughly combined.
05 - Pour wet ingredients into dry ingredients. Fold gently with a spatula just until combined—do not overmix.
06 - Divide batter evenly among mini muffin cups, filling each about 3/4 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 to cool completely. Serve warm or at room temperature.

# Expert Tips:

01 -
  • They come together in one bowl with zero yeast proofing, making them perfect for nervous bakers or busy weeknight treats
  • The tender crumb and subtle tang from buttermilk hit that perfect spot between dessert and breakfast
02 -
  • Overmixing is the enemy here, stop folding the moment the flour disappears, even if it looks a bit uneven
  • Room temperature buttermilk blends better, but cold works in a pinch, just give it extra whisking time
03 -
  • Measure your flour by fluffing it then spooning it into the measuring cup, never scoop directly, or your muffins will be heavy
  • If you don't have buttermilk, mix 1 cup milk with 1 tablespoon vinegar and let it sit for 5 minutes

Go Back