Description
These Irish Soda Bread Muffins are a quick and easy twist on the classic Irish soda bread! With a tender crumb, a hint of sweetness, and bursts of raisins or currants, these muffins are perfect for St. Patrick’s Day, breakfast, or an afternoon snack. No yeast required—just simple ingredients for a delicious homemade treat!
Ingredients
Units
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- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp caraway seeds (optional, for a traditional touch)
- 1/2 cup (120g) unsalted butter, melted
- 3/4 cup (180ml) buttermilk
- 1 large egg
- 1/2 tsp vanilla extract
- 3/4 cup (110g) raisins or currants
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and caraway seeds.
- In a separate bowl, whisk melted butter, buttermilk, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined (do not overmix).
- Fold in the raisins or currants.
- Divide the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra moisture, soak the raisins in warm water for 10 minutes before adding to the batter.
- If you don’t have buttermilk, substitute with ¾ cup milk + 1 tbsp vinegar or lemon juice (let sit for 5 minutes).
- These muffins pair well with butter, honey, or jam for a delicious breakfast treat!
- Store in an airtight container at room temperature for 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 190 kcal
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg