Irish Soda Bread Muffins in Your Pressure Cooker
These Irish soda bread muffins are perfect for a quick and tender bake, packed with currants and the subtle tang of buttermilk.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 180 g King Arthur Unbleached All-Purpose Flour
- 85 g King Arthur Golden Wheat Flour or Irish-Style Flour
- 2 teaspoons baking powder for rise
- ¼ teaspoon baking soda to add that soda bread lift
- ½ teaspoon table salt balances the sweetness
- 74 g granulated sugar
- 177 g currants or raisins if you gotta
- ½ to 2 teaspoons caraway seeds for that classic flavor kick
- 1 large egg beaten up ready to bind
- 227 g buttermilk yogurt, or sour cream for moisture and tang
- 85 g melted butter or 67g vegetable oil if you like
- Coarse sparkling sugar for that final sweet crunch on top
Instructions
Instructions
- Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners or grease it well so the muffins won’t stick.
- In a big bowl, whisk together your flours, baking powder, baking soda, and salt. Making sure it’s all evenly mixed feels kinda important here.
- In another bowl, toss together the sugar, currants or raisins, and caraway seeds so those flavors mingle before going in the batter.
- Now beat the egg in a smaller bowl, add the buttermilk or yogurt, and stir it all smooth. Wet stuff ready!
- Pour the wet ingredients into the big dry bowl and fold gently till just combined. Don’t go crazy mixing or your muffins might turn tough.
- Spoon that batter into your prepared muffin cups, filling them about two thirds full. Sprinkle a pinch of coarse sugar on top, makes it sparkle.
- Place the muffin tin on a trivet inside your pressure cooker pot with about one inch of broth depth below. Close the lid and set to cook on high pressure for 25 minutes.
- When done, give it a slow release to keep the muffins soft.
Notes
If you don’t have currants, raisins or dried cranberries work just fine too, you ain’t stuck. Swap caraway seeds for anise seeds or leave them out if you ain’t into that flavor punch. Use plain yogurt instead of buttermilk, it’s gonna work real good and add a subtle tang. Swap melted butter with vegetable oil for a quicker mix and a moist crumb every time.