IRISH SODA BREAD MUFFINS

Irish Soda Bread Muffins image

Provided by @MakeItYours

Number Of Ingredients 11

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6 tablespoons (85 g) butter, melted
2 1/4 cups (270 g) all-purpose flour
2 teaspoons (8 g) baking powder
1/4 teaspoons (1.5 g) baking soda
1/2 teaspoon (3 g) fine sea salt
1/3 cup (66 g) granulated sugar
3/4 cups (107 g) currants (or raisins, or dried fruit of choice)
1/2 to 2 teaspoons (2-7 g) caraway seeds (to taste)
1 large egg
1 cup (227 ml) buttermilk (or yogurt)
extra sugar for sprinkling

Steps:

Melt the butter and set aside to cool slightly.
Preheat oven to 400° F (200° C). Using baking liners, line a 12 well muffin tin.
Add the flour, baking powder, baking soda, salt, sugar, currants, and caraway seeds if using into a larger bowl and blend lightly.
In the butter bowl, add the egg and buttermilk, whisking to break up larger butter clumps.
Pour the wet mix into the dry mix and using a large non-stick spatula or implement of choice, very gently fold everything together until the dry is barely moist. Over mixing will result in heavy, tough muffins so avoid the urge.
Split the thick batter between the 12 muffin cups and sprinkle the tops with sugar if desired.
Bake for 20 minutes or until a tester comes out clean (a few crumbs are ok) from a center muffin.
Remove the tin from the oven and set on a rack. Carefully tip the muffins on an angle so the bottoms are up, keeping them from turning soggy. Let cool for five minutes then remove the muffins to a cooling rack to cool and serve.