Tender Mini Irish Soda Muffins (Printable Version)
Golden mini muffins with a tender crumb and classic tang, ideal for breakfast or snacking.
# 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.
03 - Stir in the currants or raisins and caraway seeds, if using, to coat with flour.
04 - In a separate bowl, whisk together the melted butter, buttermilk, and egg until well combined.
05 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—do not overmix.
06 - Divide the batter evenly among the mini muffin cups, filling each about 3/4 full.
07 - Bake for 16–18 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
08 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
# Expert Tips:
01 -
- These come together in under 20 minutes with ingredients you probably have
- The portable size means you can grab one for breakfast or pack them for snacks
- That tangy buttermilk crumb stays tender for days if stored properly
02 -
- Overmixing makes these tough and chewy instead of tender
- Room temperature ingredients blend more smoothly than cold ones
03 -
- Scoop batter quickly once wet and dry meet since the baking soda starts working immediately
- Letting them cool completely before storing prevents condensation and sogginess