Irish soda bread muffins (Printable)

Lightly sweet Irish-style muffins with plump raisins, ideal for breakfast or a cozy snack.

# What You’ll Need:

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

07 - 1 1/4 cups buttermilk

08 - 1 large egg

09 - 1/4 cup unsalted butter, melted and cooled

10 - 1 cup raisins

11 - 1 teaspoon caraway seeds (optional)

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

02 - In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, and salt until evenly blended.

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

04 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix.

05 - Gently fold in the raisins and caraway seeds if using, until evenly distributed throughout the batter.

06 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

07 - Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.

08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

01 -

The muffins bake in just 18 minutes, meaning fresh bread is possible on even the busiest weekday mornings
Buttermilk keeps them tender for days, so they are perfect for meal prep breakfasts throughout the week

02 -

Overmixing is the enemy of tender muffins, so stop folding as soon as the flour is incorporated
Room temperature ingredients blend more easily and create a more uniform texture

03 -

If you do not have buttermilk, mix one cup of milk with one tablespoon of white vinegar and let it sit for 10 minutes
Brushing the tops with melted butter right after baking creates an extra tender crust