Irish Soda Bread Muffins Recipe

Introduction

Irish Soda Bread Muffins are a delightful twist on the classic Irish bread, offering the perfect balance of tender crumb and a slightly sweet, fruity bite. These muffins come together quickly and make a fantastic breakfast or snack.

Ingredients

• 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
• 3/4 cup (85g) King Arthur Golden Wheat Flour or 3/4 cup King Arthur Irish-Style Flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 1/3 cup (74g) granulated sugar
• 1 1/4 cups (177g) currants or 1 1/4 cups (186g) raisins, currants preferred
• 1/2 to 2 teaspoons caraway seeds, to taste
• 1 large egg
• 1 cup (227g) buttermilk, yogurt, or sour cream
• 6 tablespoons (85g) butter, melted; or 1/3 cup (67g) vegetable oil
• Coarse sparkling sugar, for topping

Instructions

1. Step 1: Preheat the oven to 400°F. Lightly grease a standard muffin pan or line with paper muffin cups, then grease the papers.
2. Step 2: In a medium bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
3. Step 3: In a separate bowl, whisk the egg, buttermilk (or yogurt/sour cream), and melted butter (or oil) until combined.
4. Step 4: Quickly and gently stir the wet ingredients into the dry ingredients until just combined. Stop stirring as soon as the batter is evenly moistened to avoid tough muffins.
5. Step 5: Spoon the batter into the prepared muffin cups, filling each about 3/4 full. The batter will be stiff and mound slightly. Sprinkle with coarse sparkling sugar on top.
6. Step 6: Bake for 20 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Remove from oven and tip the pan to prevent soggy bottoms. Let cool for 5 minutes, then transfer muffins to a rack to cool completely. Serve plain or with butter and jam.

Tips & Variations

• For a dairy-free option, use a plant-based yogurt and oil instead of butter.
• Add chopped nuts like walnuts or pecans for extra texture.
• Adjust the caraway seeds to your taste, or omit them if you’re not a fan.
• Use currants for a more traditional flavor, or swap in raisins or dried cranberries.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped tightly for up to 2 months. Reheat in a toaster oven or microwave until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of Irish-Style or Golden Wheat Flour?

Yes, using all-purpose flour alone is fine, though the texture and flavor may be slightly less hearty than with a blend that includes wheat or Irish-style flour.

What can I use if I don’t have buttermilk?

You can substitute buttermilk with plain yogurt or sour cream. Alternatively, add 1 tablespoon lemon juice or vinegar to 1 cup milk and let it sit for 5 minutes before using.

Irish Soda Bread Muffins Recipe

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5 from 139 reviews

These Irish Soda Bread Muffins are a quick and easy twist on the traditional Irish soda bread, perfect for breakfast or a snack. Made with a combination of all-purpose and Irish-style flours, studded with currants and caraway seeds for a classic flavor, and topped with sparkling sugar for a delightful crunch. Moist and tender inside with a slightly crisp exterior, they bake up fluffy and lightly sweetened, ideal to serve warm with butter or jam.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
• 3/4 cup (85g) King Arthur Golden Wheat Flour or 3/4 cup King Arthur Irish-Style Flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 1/3 cup (74g) granulated sugar
• 1 1/4 cups (177g) currants or 1 1/4 cups (186g) raisins, currants preferred
• 1/2 to 2 teaspoons caraway seeds, to taste

Wet Ingredients

• 1 large egg
• 1 cup (227g) buttermilk, yogurt, or sour cream
• 6 tablespoons (85g) butter, melted; or 1/3 cup (67g) vegetable oil

Topping

• Coarse sparkling sugar, for topping

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C). Lightly grease a standard muffin pan or line it with muffin papers and grease the papers to prevent sticking.
2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, golden wheat or Irish-style flour, baking powder, baking soda, salt, granulated sugar, currants or raisins, and caraway seeds until well combined.
3. Mix Wet Ingredients: In a separate bowl, whisk the egg, buttermilk (or yogurt or sour cream), and melted butter (or oil) until smooth and incorporated.
4. Combine Wet and Dry Ingredients: Quickly and gently stir the wet ingredients into the dry ingredients using a bowl scraper or large spoon. Mix just until the batter is evenly moistened and combined to avoid tough muffins; this should only take a few stirs.
5. Fill Muffin Cups and Top: Spoon the batter into the prepared muffin pan cups, filling each about 3/4 full. The batter will be thick and mound slightly in the cups. Sprinkle the tops generously with coarse sparkling sugar for a sweet crunchy topping.
6. Bake: Place the muffin pan in the preheated oven and bake for 20 minutes, or until a cake tester inserted into the center of a muffin comes out clean.
7. Cool: Remove the muffins from the oven and tip the pan so the bottoms don’t get soggy. Let the muffins rest for 5 minutes, then transfer them to a wire rack to cool completely.
8. Serve: Serve the Irish soda bread muffins plain or with butter and/or jam for a delicious treat.

Notes

• Use currants for the traditional flavor, but raisins work well as a substitute.
• Caraway seeds add a distinctive Irish soda bread taste; adjust quantity to preference.
• Do not overmix the batter to avoid tough, dense muffins.
• Buttermilk can be replaced with plain yogurt or sour cream for moisture and tang.
• After baking, tipping the pan helps prevent soggy muffin bottoms.
• Best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.

Keywords: Irish soda bread, muffins, Irish baking, quick bread muffins, breakfast muffins, currant muffins, caraway seed muffins