Irish Soda Bread Muffins

Irish Soda Bread Muffins

from kingarthurbaking.com
30 min
12 muffins

Ingredients

  • 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
  • 3/4 cup (85g) King Arthur White Whole Wheat Flour or 3/4 cup King Arthur Irish-Style Flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/3 cup (74g) granulated sugar
  • 1 1/4 cups (177g) currants or 1 1/4 cups (186g) raisins, currants preferred
  • 1/2 to 2 teaspoons caraway seeds, to taste
  • 1 large egg
  • 1 cup (227g) buttermilk, yogurt, or sour cream
  • 6 tablespoons (85g) butter, melted; or 1/3 cup (67g) vegetable oil
  • coarse sparkling sugar, for topping

Directions

  1. 1

    Preheat the oven to 400°F. Lightly grease a standard muffin pan; or line with papers, and grease the papers.

  2. 2

    In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.

  3. 3

    In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).

  4. 4

    Quickly and gently combine the dry and wet ingredients; honestly, this won't take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough. Perfect your technique Blog Irish bread, American-style By PJ Hamel

  5. 5

    Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Top with sparkling white sugar.

  6. 6

    Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven. Tip the muffins in the pan, so their bottoms don't get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.