Irish Soda Bread Muffins
A Kitchen Muse: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
A light muffin bursting with currents and a hint of caraway.
  • 1½ cups unbleached flour
  • ¾ cup whole wheat flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup granulated sugar
  • 1½ cups currants or raisins
  • ½ to 2 teaspoons caraway seeds, to taste
  • 1 large egg
  • 1 cup buttermilk, yogurt, or sour cream
  • 6 tablespoons butter, melted; or ⅓ cup vegetable oil
  • sparkling white sugar, for topping
  1. Preheat the oven to 400°F.
  2. Lightly grease a standard muffin pan; or line with papers, and grease the papers.
  3. In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
  4. In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).
  5. Quickly and gently combine the dry and wet ingredients; this won't take more than a few stirs with a bowl scraper or large spoon.
  6. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.
  7. Spoon the batter into the pre
  8. Top with sparkling white sugar, if desired.
  9. Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean.
  10. Remove them from the oven.
Recipe by A Muse in My Kitchen at