These Irish Soda Bread Muffins are a delightful twist on a classic, bringing the hearty flavors of traditional soda bread into an easy, individual-sized bake! With a tender crumb, bursts of sweet raisins (or currants), and a subtle tang from buttermilk, these muffins strike the perfect balance between rustic charm and modern convenience. Quick to make and wonderfully versatile, they’re perfect for breakfast, a cozy snack, or served warm with butter alongside your favorite meal. A fuss-free recipe the whole family will love!
Original recipe from King Arthur Baking Company
For all other recipes I’ve shared, check out the blog tab.
Ingredients:
- 1 1/2 cups All Purpose Flour
- 3/4 cup 3/4 Wheat Flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/3 cup granulated sugar
- 1 1/4 cups currants or 1 1/4 cups raisins, currants preferred
- 1/2 to 2 teaspoons caraway seeds, to taste
- 1 large egg
- 1 cup buttermilk, yogurt, or sour cream
- 6 tablespoons butter, melted; or 1/3 cup vegetable oil
- coarse sparkling sugar, for topping
Instructions:
- Preheat the oven to 400°F. Grease a standard muffin pan or line it with paper and grease the paper.
- 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).
- Gently combine the wet and dry ingredients. Stir just enough to moisten everything. Overmixing can make the muffins tough.
- 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.
- Next, bake the muffins for 20 minutes.
- After baking, let the muffins cool in the pan for 5 minutes.
- Once baked, transfer the muffins to a rack to cool completely. After they’ve cooled, serve the muffins plain or with butter and jam.
Notes:
- Prep Time: 10 mins
- Cook Time: 30 mins