Irish Soda Bread Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
02 -
3/4 cup (85g) King Arthur Golden Wheat Flour or King Arthur Irish-Style Flour
03 -
2 teaspoons baking powder
04 -
1/4 teaspoon baking soda
05 -
1/2 teaspoon table salt
06 -
1/3 cup (74g) granulated sugar
07 -
1 1/4 cups (177g) currants or 1 1/4 cups (186g) raisins, currants preferred
08 -
1/2 to 2 teaspoons caraway seeds, to taste
→ Wet Ingredients
09 -
1 large egg
10 -
1 cup (227g) buttermilk, yogurt, or sour cream
11 -
6 tablespoons (85g) butter, melted; or 1/3 cup (67g) vegetable oil
→ Topping
12 -
Coarse sparkling sugar, for topping
# Instructions:
01 -
Preheat the oven to 400°F. Lightly grease a standard muffin pan or line with papers and grease the papers.
02 -
In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
03 -
In a separate bowl, whisk together the egg, buttermilk (or equivalent), and melted butter (or equivalent).
04 -
Quickly and gently combine the dry and wet ingredients. Stir until evenly moistened but do not overmix to avoid tough muffins.
05 -
Spoon the batter into the prepared pan, filling the cups about 3/4 full. The stiff batter will look mounded. Top with sparkling white sugar.
06 -
Bake the muffins for 20 minutes or until a cake tester inserted in the center comes out clean. Remove from the oven and tip the muffins in the pan to prevent soggy bottoms.
07 -
Wait 5 minutes, then transfer the muffins to a rack to cool. Serve plain or with butter and/or jam.
# Notes:
01 -
Avoid overmixing the batter to keep the muffins tender.
02 -
Tip the muffins out of the pan after baking to prevent sogginess.