Irish Soda Bread Muffins (Printable)

Tender muffins featuring raisins and caraway seeds inspired by classic Irish soda bread.

# What You'll Need:

01 - 2 cups all-purpose flour

02 - 1/2 cup granulated sugar

03 - 1 teaspoon baking soda

04 - 1 teaspoon baking powder

05 - 1/2 teaspoon salt

06 - 1 teaspoon caraway seeds

07 - 1 cup buttermilk

08 - 1/4 cup unsalted butter, melted and cooled

09 - 1 large egg

10 - 3/4 cup raisins or currants

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

02 - In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and caraway seeds until evenly distributed.

03 - In a separate medium bowl, whisk together the buttermilk, melted butter, and egg until fully combined and smooth.

04 - Pour the wet ingredients into the dry ingredients. Gently stir with a spatula until just combined—small lumps are fine. Do not overmix.

05 - Gently fold in the raisins or currants until evenly distributed throughout the batter.

06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.

08 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm with butter or jam if desired.

01 -

They come together in about 15 minutes with no yeast or rising time needed
The texture is incredibly tender while still having that satisfying soda bread crumb
Perfect for busy mornings when you want something homemade without the fuss

02 -

Overmixing will make these muffins tough, so stop as soon as the flour disappears
The muffins are done when they're golden on top and spring back when gently pressed

03 -

Room temperature ingredients blend more easily and create a more uniform texture
Use a light hand when folding in the raisins to prevent crushing them or toughening the batter