Happy St. Patrick’s Day! Soda bread is an essential start of the celebration in our house. 🙂
This recipe was adapted from King Arthur Flour. I loved the muffin adaptation- and the coarse sugar topping. I weighed the dry ingredients, reduced the baking time, and used turbinado sugar for the topping. Yummy.
- 6 1/4 oz (177 g, 1 1/2 cups) unbleached all-purpose flour
- 3 oz (85 g, , 3/4 cup) white whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1/3 cup (2 5/8 oz) granulated sugar
- 1 1/2 cups currants (first choice) or raisins
- 1/2 to 2 teaspoons caraway seeds, to taste
- 1 large egg
- 1 cup (8 oz, 227 g) buttermilk, yogurt, or sour cream
- 6 tablespoons (3 oz, 85 g) butter, melted; or 1/3 cup vegetable oil
- turbinado sugar, for topping
- butter and/or jam, for serving
- Preheat the oven to 400°F, preferably on convection. Lightly grease a standard muffin pan with cooking oil spray; or line with papers, and grease the papers.
- In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
- In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).
- 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.
- Using a cookie scoop, distribute the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups.
- Top with turbinado sugar, if desired.
- Bake the muffins for 14-15 minutes on convection, or up to 20 minutes in a standard oven, 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.
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