Mini Irish Soda Muffins (Printable)
Golden mini muffins with a classic crumb and tang, featuring currants and buttermilk.
# 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
# How To Make It:
01 - Preheat the 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 evenly distributed.
03 - Stir in the currants or raisins and caraway seeds, if using, to coat with flour mixture.
04 - In a separate bowl, whisk together the melted butter, buttermilk, and egg until well combined and smooth.
05 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—do not overmix.
06 - Divide the batter evenly among the mini muffin cups, filling each about 3/4 full.
07 - Bake for 16-18 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
08 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- The batter comes together in under ten minutes, no kneading or proofing required
- These freeze beautifully, so you can bake once and enjoy Irish soda bread whenever the craving strikes
02 -
- Stop mixing as soon as the flour disappears into the batter—visible lumps are totally fine and will bake out
- Room temperature buttermilk blends more easily, but if you forgot to set it out, microwave it for 15 seconds
- These are best warm from the oven but still excellent at room temperature for up to two days
03 -
- Measure flour by spooning it into the measuring cup and leveling off—scooping directly compacts the flour and makes dense muffins
- Rotate the pan halfway through baking if your oven has hot spots for even browning