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Irish Soda Bread Muffins Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/irish-soda-bread-muffins-recipe/