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close up, muffin sliced in half with butter spread

Irish Soda Bread Muffins

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  • Author: Kara Lydon
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x


Ready in less than 30 minutes, these Irish soda bread muffins combine the flavor of Irish soda bread with the fluffy texture of a muffin. This recipe is perfect to have around for breakfast or for a St. Patrick’s Day celebration!


  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 tablespoon caraway seeds
  • 1 1/4 cups buttermilk
  • 1 egg
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup currants or raisins


  1. Preheat oven to 375 degrees F. Add liners to muffin pan or generously spray with baking spray.
  2. In a large bowl mix together flour, sugar, baking powder, baking soda, salt, and caraway seeds until combined.
  3. In a medium bowl, whisk buttermilk, egg, and butter until combined.
  4. Add wet ingredients to dry and gently mix until just moistened (do not over mix). Gently fold in raisins.
  5. Spoon batter (a scant 1/3 cup) into each well. Bake at 375 degrees F until golden-brown and toothpick inserted into center comes out clean, about 20 minutes.
  6. Let cool for 5 minutes in pan before transferring onto wire rack to cool further.
  7. Serve room temperature or warm with butter and/or jam.


  1. To store muffins, place in an airtight container and store at room temperature for 3 days or in the refrigerator for a week.
  2. To freeze muffins, place in airtight freezer bag or container and freeze for up to three months.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Muffins
  • Method: Baking
  • Cuisine: Irish

Keywords: irish soda bread muffins, soda bread muffins, St. Patrick's Day muffins