Mini Irish Soda Muffins (Printable Version)

Golden mini Irish soda muffins featuring currants and a tender crumb; perfect for quick bites.

# 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 until well blended.
03 - Stir in the currants or raisins and caraway seeds, if using, to coat evenly with flour mixture.
04 - In a separate bowl, whisk together the melted butter, buttermilk, and egg until thoroughly combined.
05 - Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined—do not overmix.
06 - Divide the batter evenly among the mini muffin cups, filling each about three-quarters full.
07 - Bake for 16 to 18 minutes, until the tops are golden brown 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 Advice:

01 -
  • The batter comes together in under ten minutes, making them perfect for unexpected guests or sudden carb cravings
  • Mini portions mean you can pop several warm from the oven without committing to a full slice of bread
  • The combination of currants and caraway seeds delivers that authentic Irish pub flavor in bite sized form
02 -
  • Overmixing will make these muffins tough instead of tender. Stop folding as soon as the flour disappears into the batter.
  • The baking time is short, so set your timer and check at 16 minutes. Overbaked mini muffins become dry quickly.
  • Room temperature ingredients blend more easily and create a more uniform texture throughout the final muffins.
03 -
  • Use a kitchen scale to measure flour by weight for the most consistent results every time you bake
  • Let the batter rest for 10 minutes before scooping if you have time, this hydrates the flour and improves texture

Go Back