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Gluten-Free Irish Soda Bread Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Gluten-Free Irish Soda Bread Muffins Recipe

This gluten-free version of an American-Irish classic is baked into muffins, rather than bread — the better to share on St. Patrick's Day!

View step-by-step
directions on our blog

At a glance

12 muffins


Choose your measure:

  • 2 1/4 cups King Arthur Gluten-Free 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 1/2 to 2 teaspoons caraway seeds, to taste
  • 2 large eggs
  • 1 cup yogurt or sour cream*
  • 6 tablespoons melted butter or 1/3 cup vegetable oil
  • coarse sparkling sugar, for topping; optional but good
  • *For best results, use full-fat yogurt or sour cream. Nonfat will yield an unpleasantly tough muffin; lower-fat will make an acceptable but less-tender muffin.


  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 flour, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
  3. In a separate bowl, whisk together the eggs, yogurt or sour cream, and melted butter or oil.
  4. Stir together the dry and wet ingredients. As soon as everything is evenly moistened, stop stirring; this batter doesn't need beating.
  5. Spoon the batter into the prepared pan; a muffin scoop works well here. The stiff batter will be mounded in the cups. Top with sparkling white sugar, if desired.
  6. Bake the muffins for 18 to 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.
  7. Yield: 12 muffins.