Irish Soda Bread Muffins

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quick-n-easy
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Hands-on time:
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Total time:
Yield: 12 muffins

Recipe photo

So who says Irish soda bread HAS to be made in a round or loaf pan? These coffee-break-sized muffins, bursting with tiny sweet currants and a hint (or a hit, your choice) of caraway, are the perfect offering for St. Patrick's Day -- particularly if you're looking to celebrate with something other than corned beef and cabbage!

This is not at all a traditional Irish soda bread, which would be simply made with whole-wheat flour, baking soda, salt and buttermilk. Thoroughly Americanized, these muffins have traveled a long, long way from their Irish origin -- as have most of us Irish-Americans.

Irish Soda Bread Muffins

star rating (68) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 01/01/2010

Ingredients

Directions

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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

1 234567  All  
  • star rating 03/26/2015
  • Erika Brown from Hawaii
  • Easy and delicious. I want to make a lemon blueberry flavored muffin. How much lemon extract should I use or do you recommend I use lemon zest only? I want a strong lemon taste.

    You can use a teaspoon of lemon extract if you'd like, but fresh lemon zest (one lemon's worth) really adds something special. You can use both if you'd like- it will complement the blueberries beautifully. Happy baking! Laurie@KAF

  • star rating 03/23/2015
  • Dave from Rochester, NY
  • My daughter has celiac and we used the king arthur gluten free flour and used blueberries instead of the raisins. Everybody in the house enjoyed it! Great recipe.
  • star rating 03/18/2015
  • Erika from Hawaii
  • These muffins are moist inside and crunchy on the outside. So delicious. They are easy to prepare.I did have a few problems though. Some of the raisins had some white dry flour particles on them. Probably because I added them to the dry ingredients. There was only a few but maybe next time I'll add the raisins to the liquid ingredients or add them after I add the liquid. What are your thoughts on it? The other problem I had was,the mixture seemed a bit too dry. I had to mix it more then I thought I should. I used an 8 cup bowl. I'll use a bowl with a wider bottom next time, that might help.
    Try adding the raisins after your batter has come together, and just gently stir them in. Be sure to add a little more liquid if your batter seems too thick, especially during the winter months. ~ MJ
  • star rating 03/17/2015
  • Elyse from Stony Brook NY
  • Recipe is user friendly, extremely tasty, moist. Recipe delivered as stated. For all who have never made soda bread...I used yogurt this time and found as good a flavor.
  • star rating 03/16/2015
  • Sandy from Florida
  • Made in mini muffin pan, baked for 10 minutes. Came out perfect and are wonderful!
  • star rating 03/16/2015
  • Erin from New Jersey
  • Absolutely, hands down, the best muffin I have ever had. I love Irish Soda Bread but this, this takes the cake. ;) The only thing I did differently was used all-purpose flour for the whole recipe as the store did not have small bags of the whole wheat. I also went the sour cream route as the store was also (apparently) out of buttermilk. Delicious. I feel like the recipe was so easy and quick and out of this world that I'll be making it at least once a week. ;) I also halved the recipe and added caraway seeds to only one half as I'm the only one who likes them, but to me, what's Irish Soda Bread without them? :)
  • star rating 03/15/2015
  • TheCookingB from KAF Community
  • The flavors were there not sure about texture as Irish soda bread is usually coarser. Also made mini versions and they were all on the brown side at 400 for 15. Minutes. Can anyone tell me when doing mini muffins at what temperature and for how long do I need to set up my oven? Also convection or regular. Thanks! Beatriz

    For mini-muffins that measure 2 tablespoons per cup, bake at the same temperature as your recipe for 10 - 15 minutes. If your oven runs hots, reduce the temperature by 25 degrees. Convection ovens can tilt the tops of muffins, so be forewarned. Happy Mini Baking! Laurie@KAF

  • star rating 03/15/2015
  • Elaine from Middletown, CT
  • Excellent recipe for a moist Irish Soda Bread alternative. This batter might even make a delicious scone ... we shall see!
  • star rating 03/15/2015
  • lriowa from KAF Community
  • Love the flavor! I did replace the currants with dried apricots, diced. These muffins are addictive.
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