Irish Soda Bread Muffins
These muffins are a delightful twist on the classic Irish soda bread, perfect for breakfast or as a snack, combining rich flavors with a fluffy texture.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 0.33 cup granulated sugar (optional) Adjust according to taste
- 1 tbsp caraway seeds (optional)
Wet Ingredients
- 1.25 cups buttermilk You can substitute with homemade buttermilk using vinegar or lemon juice.
- 1 large egg
- 0.5 cup unsalted butter, cold and cubed Use very cold butter for better texture.
- 1 cup raisins or currants Feel free to replace with other dried fruits.
- melted tbsp butter and coarse sugar for topping (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease or line a 12-cup muffin tin.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar if using.
- Cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Stir in the raisins and caraway seeds if using.
- In a separate bowl, whisk together the egg and buttermilk. Pour this mixture into the dry ingredients and stir gently until just combined; be careful not to overmix.
Baking
- Scoop the batter into the muffin cups, filling them nearly to the top. Brush the tops with melted butter or buttermilk if desired.
- Bake for 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool for 5 minutes before transferring to a wire rack.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage. Cool completely before freezing. For serving, these muffins are best enjoyed warm from the oven with butter or honey.