Caraway Irish Soda Bread Muffins
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.
- 1 1/2 cups (180 grams) all-purpose flour
- 3/4 cup (85 grams) white whole wheat flour (can substitute additional all-purpose)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (67 grams) granulated sugar plus extra for topping
- 1 teaspoon caraway seeds
- 1 large egg
- 1 cup (240 ml) buttermilk
- 6 tablespoons (85 grams) butter melted
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, baking powder, baking soda, salt, sugar, and caraway seeds.
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 well, 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.
- Extras can be stored at room temperature in an airtight container for up to three days, but these taste best the day they are made!
- Greek yogurt or sour cream can be substituted for buttermilk.
- 1/3 cup vegetable oil can be substituted for the melted butter.
- Adapted, slightly, from King Arthur Flour.
Calories: 172kcal, Carbohydrates: 24g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 30mg, Sodium: 196mg, Potassium: 124mg, Fiber: 1g, Sugar: 6g, Vitamin A: 230IU, Calcium: 64mg, Iron: 1mg
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