Hearty Irish soda bread muffins packed with the flavor of caraway seeds. So easy to make for breakfast, snacks, or a festive side to go with your St. Patrick's Day feast.
Ingredients
1 and 1/2cups(180 grams) all-purpose flour
3/4cup(85 grams) white whole wheat flourcan substitute additional all-purpose
1/3cup(67 grams) granulated sugarplus extra for topping
2teaspoonsbaking powder
1teaspooncaraway seeds
1/2teaspoonsalt
1/4teaspoonbaking soda
1large egg
1cup(240 ml) buttermilk
6tablespoons(85 grams) buttermelted
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Instructions
Preheat oven to 400 degrees F (200 C). Lightly grease a standard muffin pan, and set aside.
In a medium bowl, whisk together the flours, sugar, baking powder, caraway seeds, salt, and baking soda.
In a separate large bowl, whisk together the egg, buttermilk, and melted butter.
Pour the wet ingredients into the dry, and stir gently to combine. Do not overmix; stop as soon as the batter is evenly moistened.
Divide batter evenly among the prepared muffin wells, filling each about 3/4 full. The batter will be stiff and form small mounds in the wells. Sprinkle a small amount of additional white sugar on top of each muffin, if desired.
Bake for 20-24 minutes, until a toothpick or cake tester inserted into the center of a muffin comes out clean. Remove pan from the oven, and gently tip the muffins in the pan; this prevents the bottoms from getting soggy. After 5-10 minutes, remove muffins to cool directly on a wire rack. Serve slightly warm, with butter.
Notes
Storage: These taste best the day they are made, but can be kept at room temperature in an airtight container for up to three days.
No buttermilk? It's OK to substitute Greek yogurt or sour cream in this recipe.
Low on butter? Substitute 1/3 cup of canola or another neutral cooking oil.