Irish Soda Bread Muffins (Printable)
Lightly sweet Irish-inspired soda bread muffins filled with dried currants and a hint of orange zest.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup whole wheat flour
03 - 1/4 cup granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
07 - 1 1/4 cups buttermilk
08 - 1 large egg
09 - 1/4 cup unsalted butter, melted and slightly cooled
→ Add-ins
10 - 3/4 cup dried currants
11 - 1 teaspoon orange zest (optional)
# Directions:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease with butter.
02 - In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, whisk together buttermilk, egg, and melted butter until smooth and fully combined.
04 - Pour wet ingredients into dry ingredients. Add currants and orange zest if using. Gently fold together until just moistened; do not overmix.
05 - Divide batter evenly among muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 20 minutes until tops are golden brown and a toothpick inserted into the center comes out clean.
07 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- The entire process comes together in under 40 minutes, most of which is hands-off baking time
- That magical combination of crusty outside and tender, slightly sweet inside makes them disappear faster than you can bake
02 -
- Overmixing is the enemy here, a few streaks of flour are better than tough muffins
- Room temperature ingredients combine more evenly, so pull everything out about 20 minutes before you start
03 -
- Use room temperature buttermilk for better absorption and smoother texture
- Coarse sugar on top before baking creates a bakery style crunch