Irish Soda Bread Muffins

5 from 3 votes

These muffins are twist on traditional Irish Soda Bread. They're simple to make and a treat for any occasion.

Prep Time10

Cook Time18

Total Time28

Course: Bread, Dessert, Side Dish

Cuisine: Irish-American

Keyword: bread, Irish American, muffins, st. patrick's day

Servings: muffins

Calories: 238kcal

Author: Katia

1.25 cups unbleached all-purpose flour
1 cup white whole wheat flour
1/2 cup granulated white sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp caraway seeds
1 large egg
1 1/4 cup whole buttermilk
6 Tbsp butter melted, cooled so not hot
3/4 cup dried currants may substitute with raisins if need be
1 Tbsp course white sugar for topping muffins I like to use Turbino Sugar in the Raw

Preheat oven to 400 degrees. Grease a standard sized muffin pan or use muffin liners, greased.
In a large mixing bowl add flours, baking powder, baking soda, salt, granulated sugar and caraway seeds.
In a separate smaller mixing bowl or large measuring cup whisk egg with buttermilk and melted butter.
Add wet ingredients to dry ingredients and gently stir with a spatula until there are no more dry clumps. Fold in Fold in currents. Do not overstir or your muffins will be tough.
Carefully spoon batter into prepared muffin pan about 3/4 full and once all batter dispersed, sprinkle tops with the coarse white sugar granules.
Bake the muffins for 15-18 minutes or until a toothpick comes out clean in largest muffin. (Check at 14 minutes since all ovens vary)
Let muffin pan rest on a cooling rack for 5 minutes before trying to remove them from the pan.
Transfer muffins to a cooling rack and enjoy when cool enough to eat.
Serve with your meal or enjoy on its own.

These muffins may be made ahead of time. May keep at room temperature for 2 days in enclosed container or refrigerated for up to a week.