Can I replace the whole wheat flour with additional all-purpose flour in the Irish soda bread muffins?

Technically, yes, but, I promise, the whole wheat flour makes a big difference giving the muffins a more complex flavor! If you're hesitant to buy a whole bag of whole wheat flour for just one recipe, I have several other recipes to help you use it up like morning glory muffins , apple muffins and Ovenly's famous whole wheat banana bread .

Can I omit the caraway seeds?

You can omit the caraway seeds from your muffins, but including them adds a unique and distinctive flavor characteristic of traditional Irish soda bread. While commonly associated with savory dishes, caraway seeds can also complement sweeter baked goods like Irish-American soda bread , gingerbread, or shortbread cookies with their subtly sweet, anise-like flavor.

Can Irish soda bread muffins be made ahead?

These muffins are best served warm out of the oven, but leftovers will keep for a few days in an airtight container at room temperature.

Can Irish soda bread muffins be frozen?

Sure! The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Irish Soda Bread Muffins - Once Upon a Chef

Irish Soda Bread Muffins

By Jenn Segal

Modestly adapted from the King Arthur Flour website

Jam-packed with tiny sweet currants, flecked with caraway seeds, and sprinkled with coarse sugar, these Irish soda bread muffins are a delicious cross between muffins and scones.

Servings: 12 muffins

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Total Time: 35 Minutes

Ingredients

1¾ cups all-purpose flour, spooned into measuring cup and leveled off
½ cup whole wheat flour, spooned into measuring cup and leveled off
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
⅓ cup granulated sugar
2 teaspoons caraway seeds
1 large egg
1 cup buttermilk (see note)
6 tablespoons unsalted butter, melted and slightly cooled
1⅓ cups currants
1½ tablespoons turbinado or sparkling white sugar, for topping

Instructions

Preheat the oven to 400°F and set an oven rack in the middle position. Grease a standard muffin pan with nonstick cooking spray.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, granulated sugar, and caraway seeds.
In a separate large bowl, whisk together the egg, buttermilk and melted butter.
Add the dry ingredients and the currants to the liquid mixture. Use a rubber spatula to mix until just combined; the batter will be very thick. Do not overmix.
Spoon the batter into the prepared muffin pan, filling the cups about ¾ full. Sprinkle the turbinado (or sparkling white) sugar evenly over the muffins.
Bake the muffins for 18 to 20 minutes, or until golden and set and a cake tester inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool until ready to serve. Serve warm, preferably with salted butter.
Note: If you’d like to make your own buttermilk, check out the easy method here.
Make-Ahead Instructions:These muffins are best served fresh out of the oven but leftovers will keep for a few days in a sealed container at room temperature.
Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Nutrition Information

Per serving (12 servings)
Serving size: 1 muffin
Calories: 224
Fat: 7 g
Saturated fat: 4 g
Carbohydrates: 38 g
Sugar: 19 g
Fiber: 2 g
Protein: 5 g
Sodium: 184 mg
Cholesterol: 32 mg