Mini Irish Soda Bread Muffins Recipe
Quick and easy Mini Irish Soda Bread Muffins with simple ingredients like flour, butter, and buttermilk. Cozy, soft, and full of Irish flavor!
Equipment
- Muffin tin (12-cup)
- Mixing bowls (one large, one medium)
- Measuring cups and spoons.
- Whisk or fork
- Wooden spoon or silicone spatula
- Cooling rack
- Optional: pastry brush for butter
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup unsalted butter cold and cubed
- 3/4 cup buttermilk or milk with 1 tablespoon vinegar
- 1 large egg
- Optional add-ins: 1/2 cup raisins 1 teaspoon caraway seeds, or 1 teaspoon orange zest
Instructions
- Preheat your oven to 375°F (190°C) and grease your 12-cup muffin tin or line with paper liners.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, salt, and sugar.
- Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
- Combine wet ingredients: In a medium bowl, whisk together the buttermilk and egg until smooth.
- Mix wet and dry: Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Don’t overmix; the dough should be a little sticky.
- Add optional extras: Fold in raisins, caraway seeds, or orange zest if you’re using them.
- Scoop into muffin tin: Divide the dough evenly among the 12 muffin cups.
- Bake: Place in the oven and bake for 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
- Serve: Enjoy warm with a pat of butter, a drizzle of honey, or just as they are!