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Ginger-Orange Irish Soda Bread Muffins

  • Yield: 12 muffins 1x


  • 1¾ cups all-purpose flour
  • ½ cup whole-wheat pastry flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup plus 2 tablespoons granulated sugar
  • 1 teaspoon ground ginger
  • 1½ cups currants or raisins
  • Zest of 1 orange
  • 1 large egg
  • 1 cup buttermilk
  • 6 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • Turbinado sugar, for topping


  1. Preheat the oven to 400°F. Lightly grease a standard muffin pan or line with papers.
  2. Whisk together the flours, baking powder, baking soda, salt, sugar, ginger, and currants/raisins.
  3. In another bowl, whisk together the zest, egg, buttermilk, melted butter, and vanilla until combined.
  4. Combine the dry and wet ingredients until just incorporated. Do not overmix! It will be a thick batter!
  5. Fill the muffin cups ¾ full with the batter and then sprinkle each with the turbinado sugar. Bake for 20-25 minutes. Cool in the pan for a few minutes and then transfer to a wire rack to completely cool. Serve warmed or at room temperature with softened butter and/or jam.