Irish Soda Bread Muffins
Ingredients
- 6 tablespoons butter (I use salted)
- 1 cup buttermilk
- 1 large egg
- 2 ¼ cups all-purpose flour You can also use 1½ cups of all-purpose flour combined with ¾ cup of whole wheat or white whole wheat flour.
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt (I use Morton)
- 1 ⅓ cups currants
- coarse sugar (Demerara, turbinado or cane) for topping
Instructions
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Preheat the oven to 400°F. Generously grease a standard muffin pan with nonstick cooking spray. You can also line the cups with cupcake papers.
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In a microwave-safe bowl or pyrex measuring cup melt the butter on high power for 1-1½ minutes. Add the buttermilk and stir well then add the egg and whisk everything together.
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In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar and currants (or raisins).
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Make a well in the center of the dry ingredients and pour in the buttermilk mixture. It will seem like too much flour, at first. Keep mixing, scraping the bottom and sides of the bowl just until all of the flour is incorporated. Don’t over-mix!
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Scoop the dough into the prepared muffin cups. Sprinkle each with a scan ½ teaspoon of course sugar. Bake for 20-22 minutes until the muffins are nicely domed and light golden brown. Remove from the oven and allow to coop for 2 minutes then remove from the pan to a cooling rack.
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Serve warm or at room temperature. Serve them plain, or with butter and/or jam.
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Recipe adapted from King Arthur Baking