(3 votes, average: 4.33 out of 5)
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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!
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375 degrees F. Add liners to muffin pan or generously spray with baking spray.
- In a large bowl mix together flour, sugar, baking powder, baking soda, salt, and caraway seeds until combined.
- In a medium bowl, whisk buttermilk, egg, and butter until combined.
- Add wet ingredients to dry and gently mix until just moistened (do not over mix). Gently fold in raisins.
- 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.
- Let cool for 5 minutes in pan before transferring onto wire rack to cool further.
- Serve room temperature or warm with butter and/or jam.
Notes
- To store muffins, place in an airtight container and store at room temperature for 3 days or in the refrigerator for a week.
- 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
