Irish soda bread muffins (Print Version)

Tender, lightly sweet muffins inspired by traditional Irish soda bread, with juicy currants and a golden crust.

# What You'll 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

# How to Make It:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt until thoroughly blended.
03 - In a separate bowl, whisk together buttermilk, egg, and melted butter until fully incorporated and smooth.
04 - Pour the wet ingredients into the dry ingredients. Add currants and orange zest. Gently fold together until just combined; do not overmix as this will result in tough muffins.
05 - Divide the batter evenly among the muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 20 minutes, or until 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 to cool completely. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The whole wheat flour gives these muffins a nutty depth that balances the sweetness of currants perfectly.
  • They come together in under 15 minutes, which means you can have fresh, warm bread without the usual fuss.
  • The texture is somewhere between a tender muffin and a hearty slice of soda bread, making them impossibly versatile.
02 -
  • Overmixing is the enemy here, as soon as you see no more dry flour, stop folding to keep the texture tender.
  • If you do not have buttermilk, regular milk works, though the crumb will be slightly denser and less complex.
  • These muffins lose their magical texture after day two, so plan to share or freeze any leftovers immediately.
03 -
  • Sprinkle coarse sugar on top before baking for a bakery style crunch that makes them feel extra special.
  • If your buttermilk has been sitting in the fridge for weeks, give it a sniff, as acidic dairy that has gone too far can affect the rise.

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