Irish Soda Bread Muffins (Printable Version)
Tender muffins with golden crust and soft center, inspired by traditional Irish soda bread. Perfect for breakfast or tea.
# What You Need:
→ Dry Ingredients
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→ Wet Ingredients
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# How-To:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease lightly with butter.
02 - In a large bowl, whisk together both flours, sugar, baking soda, baking powder, salt, raisins or currants, and caraway seeds until evenly distributed.
03 - In a separate bowl, whisk the buttermilk, melted butter, and egg until thoroughly combined and smooth.
04 - Pour the wet mixture into the dry ingredients. Fold gently with a spatula just until no dry streaks remain—do not overmix.
05 - Divide batter evenly among the prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18–22 minutes until tops are golden brown and a toothpick inserted into the center comes out clean.
07 - Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature with butter, jam, or clotted cream.
# Expert Tips:
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- The buttermilk creates an incredibly tender crumb that practically melts in your mouth
- You get all the nostalgic flavors of traditional Irish soda bread without the lengthy rising time
- They emerge from the oven with bakery-worthy golden tops using just pantry staples
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- Overmixing is the enemy here, creating tough muffins instead of tender ones
- The batter should look slightly lumpy before baking, which is perfectly normal and desirable
- Room temperature ingredients help everything incorporate more smoothly
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- Spray your muffin liners lightly with cooking spray to prevent sticking
- Use an ice cream scoop for evenly sized muffins that bake uniformly