Irish Soda Bread Muffins
These Irish Soda Bread Muffins deliver the classic tangy flavor and tender crumb of traditional soda bread in a convenient, grab-and-go form. With golden crusty tops and a soft interior, they bake in under 25 minutes and are perfect for brunch spreads, holiday tables, or cozy soups and stews.
Equipment
- 12-cup muffin tin
- Large mixing bowl
- Pastry Cutter or Fork For cutting in butter
- Whisk
Ingredients
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 0.33 cup granulated sugar (optional)
- 0.5 cup unsalted butter, cold and cubed
- 1 cup raisins or currants
- 1 tbsp caraway seeds (optional)
- 1.25 cups buttermilk
- 1 large egg
- melted butter and coarse sugar for topping (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- Whisk together flour, baking powder, baking soda, salt, and sugar (if using). Cut in cold butter until mixture resembles coarse crumbs.
- Stir in raisins and caraway seeds.
- Whisk egg and buttermilk together. Pour into dry mixture and stir gently until just combined. Do not overmix.
- Scoop batter into muffin cups, filling nearly to the top. Brush with melted butter or buttermilk.
- Bake for 18–22 minutes until golden brown and a toothpick inserted comes out clean. Cool for 5 minutes before transferring to a wire rack.
Notes
Do not overmix the batter to keep the muffins tender. Cold butter is essential for creating a light texture. For a more traditional flavor, include caraway seeds and skip the sugar.