Irish Soda Bread Muffins (Printable)

Tender soda bread muffins with juicy raisins, ideal for breakfast or a snack anytime.

# Ingredient List:

→ Dry Ingredients

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 teaspoon baking powder
06 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

07 - 1 1/4 cups buttermilk
08 - 1 large egg
09 - 1/4 cup unsalted butter, melted and cooled

→ Add-ins

10 - 1 cup raisins
11 - 1 teaspoon caraway seeds (optional)

# Steps:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease each cup lightly.
02 - Whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt in a large bowl until thoroughly blended.
03 - In a separate bowl, whisk buttermilk, egg, and melted butter until smooth and well incorporated.
04 - Pour wet mixture into dry ingredients. Fold gently with spatula or wooden spoon just until combined—avoid overmixing to prevent tough texture.
05 - Gently fold raisins and caraway seeds (if using) into batter until evenly distributed.
06 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 16 to 18 minutes until toothpick inserted into center emerges clean and tops are golden brown.
08 - Let muffins rest in tin for 5 minutes. Transfer to wire rack to finish cooling or serve warm with butter and honey.

# Expert Tips:

01 -
  • The muffin form means you get more of that crispy golden exterior in every bite
  • They come together in under 20 minutes with almost zero effort
  • The texture is impossibly tender while still having that beloved soda bread heartiness
02 -
  • Overmixing is the enemy of tender muffins, so stop as soon as the flour disappears
  • Room temperature ingredients combine more evenly than cold ones
  • The muffins are at their absolute best warm from the oven with melting butter
03 -
  • Grating frozen butter into the flour instead of melting it creates an even more tender texture
  • Sprinkle coarse sugar on top before baking for a lovely crunch

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