Mini Irish Soda Muffins (Printable)

Golden mini muffins with currants and caraway seeds, ideal for breakfast or a quick snack.

# What You'll 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 (optional)

→ Wet Ingredients

09 - 4 tablespoons unsalted butter, melted and cooled
10 - 1 cup buttermilk
11 - 1 large egg

# How-To Steps:

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 -
  • They bake in under 20 minutes and disappear even faster
  • The combination of buttermilk tang and sweet currants creates that perfect Irish soda bread balance you crave
  • Mini muffins mean you can eat three without feeling like you overdid it
02 -
  • Overmixing is the enemy of tender muffins, so stop folding the moment the flour disappears
  • Room temperature ingredients blend more easily and create a more uniform texture
  • These freeze beautifully if you want to double the batch and save some for busy mornings
03 -
  • Brush the tops with melted butter right after baking for an extra golden, flavorful crust
  • Let the batter rest for 10 minutes before baking for even better texture and rise

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