Irish Soda Bread Muffins Recipe

Introduction

These Irish Soda Bread Muffins offer a delightful twist on the classic soda bread, perfectly sized for breakfast or snacks. With a tender crumb, sweet currants, and a hint of caraway seeds, they’re quick to make and absolutely delicious.

Ingredients

• 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
• 3/4 cup (85g) King Arthur Golden Wheat Flour or 3/4 cup King Arthur Irish-Style Flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 1/3 cup (74g) granulated sugar
• 1 1/4 cups (177g) currants or 1 1/4 cups (186g) raisins, currants preferred
• 1/2 to 2 teaspoons caraway seeds, to taste
• 1 large egg
• 1 cup (227g) buttermilk, yogurt, or sour cream
• 6 tablespoons (85g) butter, melted; or 1/3 cup (67g) vegetable oil
• Coarse sparkling sugar, for topping

Instructions

1. Step 1: Preheat the oven to 400°F. Lightly grease a standard muffin pan or line with papers and grease the papers.
2. Step 2: In a medium bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
3. Step 3: In a separate bowl, whisk the egg, buttermilk (or yogurt/sour cream), and melted butter (or oil) until combined.
4. Step 4: Quickly and gently mix the dry and wet ingredients just until evenly moistened. Avoid overmixing to keep the muffins tender.
5. Step 5: Spoon the batter into the prepared muffin cups, filling them about 3/4 full. The batter will be stiff and mound slightly. Sprinkle the tops with sparkling sugar.
6. Step 6: Bake for 20 minutes, or until a cake tester inserted into the center comes out clean. Remove from oven, tip the pan to prevent soggy bottoms, wait 5 minutes, then transfer muffins to a rack to cool.

Tips & Variations

• For a richer flavor, try using Irish-Style Flour if available.
• If you prefer less sweetness, reduce the sugar to 1/4 cup.
• Swap currants for chopped dried apricots or cherries for a different fruit twist.
• Add a teaspoon of orange zest for a bright citrus note.
• Use yogurt or sour cream instead of buttermilk for a slightly tangier taste.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins wrapped individually for up to 1 month. Reheat gently in a toaster oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of Irish-Style or Golden Wheat flour?

Yes, all-purpose flour works fine if you don’t have specialty flours. The texture may be slightly different but still delicious.

Can I make these muffins dairy-free?

Absolutely. Use a non-dairy yogurt or milk alternative in place of buttermilk and substitute melted dairy-free butter or oil to keep the recipe dairy-free.

Irish Soda Bread Muffins Recipe

Print Recipe

★★★★★

4.9 from 72 reviews

These Irish Soda Bread Muffins offer a delightful twist on traditional Irish soda bread, baked into convenient, tender muffins bursting with currants and a hint of caraway. Perfect for breakfast or an afternoon snack, they are simple to prepare and feature a lightly sweetened, buttery flavor topped with sparkling sugar for a crisp finish.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: Irish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
• 3/4 cup (85g) King Arthur Golden Wheat Flour or King Arthur Irish-Style Flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 1/3 cup (74g) granulated sugar
• 1 1/4 cups (177g) currants or 1 1/4 cups (186g) raisins, currants preferred
• 1/2 to 2 teaspoons caraway seeds, to taste

Wet Ingredients

• 1 large egg
• 1 cup (227g) buttermilk, yogurt, or sour cream
• 6 tablespoons (85g) butter, melted; or 1/3 cup (67g) vegetable oil

Topping

• Coarse sparkling sugar, for topping

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly grease a standard muffin pan or line the pan with paper liners and grease the liners to ensure easy muffin removal.
2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, golden wheat or Irish-style flour, baking powder, baking soda, salt, granulated sugar, currants or raisins, and caraway seeds until well combined.
3. Mix Wet Ingredients: In a separate bowl, whisk the egg, buttermilk (or yogurt or sour cream), and melted butter (or vegetable oil) together until the mixture is smooth and combined.
4. Combine Wet and Dry Ingredients: Quickly pour the wet ingredients into the dry mixture and gently stir with a bowl scraper or large spoon. Stir just until the ingredients are evenly moistened—this should only take a few strokes to avoid tough muffins.
5. Fill Muffin Cups: Spoon the thick batter into the prepared muffin pan, filling each cup about three-quarters full. The batter will mound in the cups. Sprinkle the tops of the muffins with coarse sparkling sugar for a crispy, sweet finish.
6. Bake Muffins: Place the muffin pan in the oven and bake for 20 minutes, or until a cake tester or toothpick inserted in the center of a muffin comes out clean.
7. Cool and Serve: Remove the muffins from the oven. To prevent soggy bottoms, tip the muffins in the pan to release them. Let them sit for 5 minutes, then transfer to a wire rack to cool completely. Enjoy plain or spread with butter and jam.

Notes

• Use currants for a more traditional Irish flavor; raisins work as a tasty substitute.
• Adjust the amount of caraway seeds according to taste preference or omit if undesired.
• Be careful not to overmix the batter to keep the muffins tender.
• Buttermilk provides the best rise and flavor, but yogurt or sour cream is an acceptable substitute.
• For a vegan version, substitute the egg with a flax egg and use a plant-based yogurt and oil instead of butter.
• Coarse sparkling sugar can be found in baking sections or omitted if unavailable.

Keywords: Irish soda bread muffins, Irish muffins, soda bread, quick bread muffins, breakfast muffins, currant muffins, baking, Irish recipes