Mini Irish Soda Muffins (Print View)
Golden mini muffins combining buttermilk, currants, and caraway for a soft crumb and tangy flavor.
# 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
→ 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 well blended.
03 - Stir in the currants or raisins and caraway seeds 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 spatula just until combined—do not overmix.
06 - Divide batter evenly among mini muffin cups, filling each about three-quarters full.
07 - Bake for 16 to 18 minutes until tops are golden brown and toothpick inserted in center comes out clean.
08 - Let cool in pan for 5 minutes, then transfer to wire rack to cool completely. Serve warm or at room temperature.
# Expert Tips:
01 -
- They bake in under 20 minutes and disappear even faster
- The buttermilk creates the most incredible tender texture
- You can make the batter in one bowl with minimal cleanup
02 -
- Overmixing will make these tough, so stop as soon as the flour disappears
- The muffins are done when they are golden brown and spring back when touched
03 -
- If you do not have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice and let it sit for 5 minutes
- Room temperature ingredients help the batter come together more evenly