Mini Irish Soda Bread (Printable)

Golden mini Irish soda bread featuring currants and a tender crumb, ideal for any time of day.

# What You'll Need:

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

07 - 1/2 cup currants or raisins

08 - 1 tablespoon caraway seeds (optional)

09 - 4 tablespoons unsalted butter, melted and cooled

10 - 1 cup buttermilk

11 - 1 large egg

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 evenly 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 16–18 minutes, or 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.

01 -

The muffins come together in under 20 minutes with ingredients you probably have in your pantry right now
They bake into tender, golden bites that are perfect for grabbing on busy mornings or serving with afternoon tea

02 -

Overmixing is the enemy here, stir until just combined or your muffins will be tough instead of tender
Room temperature ingredients blend more easily and create a more uniform batter

03 -

Room temperature buttermilk blends better and prevents the melted butter from seizing
For extra tender muffins, let the batter rest for 10 minutes before baking