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Irish Soda Bread Muffins

Irish Soda Bread Muffins: Quick, Easy, and Irresistibly Soft

Enjoy comforting Irish Soda Bread Muffins that are quick, easy, and irresistibly soft for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Irish
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 4 cups all-purpose flour select unbleached flour for a more natural taste
  • 1 tablespoon baking powder ensure freshness for optimal results
  • 1 teaspoon baking soda freshness is key to avoid flat muffins
  • 1 teaspoon salt a crucial element for taste
  • 1 tablespoon granulated sugar optional for sweetness
  • ½ cup unsalted butter cold and cubed
  • 1 cup raisins or currants optional, can substitute with chopped dried fruit or omit
  • 1 teaspoon caraway seeds optional for a traditional flavor
  • 1½ cups buttermilk can use milk mixed with vinegar as substitute
  • 1 large egg at room temperature for better mixing
For the Topping
  • 2 tablespoons melted butter optional for flavor
  • 1 tablespoon coarse sugar optional for a sweet crust

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by greasing it or lining with paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar if using until light and airy.
  3. Cut in the cold, cubed butter until the mixture resembles coarse crumbs, about the size of peas.
  4. Stir in raisins and caraway seeds if desired, folding them into the dry ingredients gently.
  5. In a separate bowl, whisk the egg and buttermilk together, then pour into the dry mixture. Stir gently until just combined.
  6. Fill each muffin cup nearly to the top with batter and optionally brush with melted butter or buttermilk.
  7. Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
  8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 5IUCalcium: 4mgIron: 10mg

Notes

Avoid overmixing the batter and ensure using cold butter for best texture. Check baking powder and soda freshness before use. Store muffins in an airtight container for up to 2 days, or refrigerate for up to 1 week. Freeze for extended storage.

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