Irish Soda Bread Muffins
Irish Soda Bread Muffins
(41)
|
rate this recipe » |
| quick-n-easy | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | |
| Yield: | 12 muffins |
Ingredients
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 3/4 cup King Arthur 100% White Whole Wheat Flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1 1/2 cups currants (first choice) or raisins
- 1/2 to 2 teaspoons caraway seeds, to taste
- 1 large egg
- 1 cup buttermilk, yogurt, or sour cream
- 6 tablespoons butter, melted; or 1/3 cup vegetable oil
- sparkling white sugar, for topping
Directions
1) Preheat the oven to 400°F. Lightly grease a standard muffin pan; or line with papers, and grease the papers.
2) In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
3) In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).
4) Quickly and gently combine the dry and wet ingredients; honestly, this won't take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.
5) Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Top with sparkling white sugar, if desired.
6) Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven. Tip the muffins in the pan, so their bottoms don't get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.
Reviews
- 03/18/2012
- Very good...not to sweet. Hubby liked them enough for me to make them again...that is the test. He doesn't like adventures in tastes so I only put 3/4 teaspoon of caraway seeds. I could not find the currants, so, I used golden raisins which are lighter flavored and I rough chopped them so they would be smaller bits in the batter. I also retitled the recipe..."Irish 'Little Bits O'Gold' Soda Bread Muffins."
- 03/17/2012
- i just made this recipe to bring to work for our st.paddy's event. i made one addition, a crumble topping instead of sanding sugar. After dishing the batter into the tins i used the same bowl to make a crumble with 1/4 cup each of sugar, butter and AP flour. used a heaping TBLS for each muffin. they turned out great. thanks again KA!
- 03/17/2012
- I first reviewed this recipe in 2010, with a couple thoughts for modification. Today I baked them to go with breakfast. I used kamut flour in place of the A-P, and Irish Wholemeal in place of the WWW. I also replaced regular sugar with healthier Xylitol, and used a combination of Greek yoghurt and sour cream (because I had a 5.3 oz. container of the yogurt). The dough was quite stiff but baked nicely. I decorated with a combo of sparkling sugar and tiny green sugar shamrocks. I got 22 small muffins. My husband and I enjoyed them. The currants and caraway are lovely together. Erin go braugh!
- 03/16/2012
- So good....I used KA 100% organic WW instead of the white WW and I did not use caraway. I also used the buttermilk and oil.. Nice and moist.. really great and a nice change from making this in a loaf.
- 02/07/2012
- Absolutely perfect! The best lunch ever with a cup of tea and a slice of cheese. Thanks!
03/23/2011- This is the first KAF recipe I have to say I didn't like and I make a lot of KAF recipes! Thought they were dry and didn't like the caraway seeds.
- 03/16/2011
- I was on a mission tonight to make something since last night's biscuits were a bust.
I made these and they are sooo tender and delicious! I made buttermilk (milk and vinegar) and didn't have enough raisins. I also plumped the raisins by letting them steeping in boiling water and a pinch of baking soda.
Great recipe!
Woo hoo! We salute your muffin success. If you'd like to trouble shoot with us about those biscuits, call our baker's hotline direct at 802-649-3717 and we'll be glad to guide you through the process to light, flaky biscuits! Irene @ KAF
- 03/13/2011
- What wonderful, dry, scone-like, perfect little muffins! I made them in a mini-muffin pan and the only problem is that I am popping them all in my mouth! I used sour cream and oil and they are perfect! Thanks KAF!
- 01/21/2011
- This recipe is amazing! I love the taste of Soda Breads and these muffins are so easy to make and a good substitute for the real thing. I used Greek Yogurt instead of buttermilk.
- 03/20/2010
- I've made this Irish soda bread many times, using ALL organic ingredients and aluminum-free baking powder. I substituted the granulated sugar with organic dried cane juice, replaced the AP flour with organic Kamut flour, which has a natural buttery flavor, and used organic Greek yogurt in place of the buttermilk or sour cream. Topped them with organic demerara sugar. It comes out tasting moist, rich, and buttery, but is more wholesome and less calories. It's a huge hit with everyone.
