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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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/irish-soda-bread-muffins-recipe/