Irish Soda Bread Muffin Recipe

I am a big admirer of equally Irish Soda Bread and all kinds of fast breads and muffins, so this recipe for Irish Soda Bread muffins has long been on my checklist to try considering that I first came across it very last summer months.

I eventually gave them a test, While I necessary to non stick muffin pan make quite a few changes to accommodate the ingredients that were readily available here in Florida at my Mother & Father’s household.

I utilised all all-objective flour as an alternative to The mixture of white and wheat, a mix of chopped dried fruit bits instead of all currents or raisins, and skipped the caraway seeds and glowing white sugar on major.

These muffins ended up a giant strike with both equally my mom, who prefers not-far too-sweet muffins and her longtime Buddy, Mary. They’re undoubtedly likely into my “make again” file. Following time I will you’ll want to use white wheat flour, currants and a bit of orange zest.

Irish Soda Bread Muffins Recipe

Prep Time: 10-15 minutes

Baking Time: 20 minutes

Yield: 12 muffins


one one/two cups all-intent flour

3/four cup full wheat pastry flour

2 teaspoons baking powder

one/4 teaspoon baking soda

1/2 teaspoon salt

one/three cup sugar

1 one/two cups currants, raisins or other chopped dried fruit

1/2 to 2 teaspoons caraway seeds, to taste (optional)

1 big egg

one cup buttermilk, yogurt, or bitter product

6 tablespoons butter, melted or one/3 cup vegetable oil


one Preheat the oven to 400┬░File. Frivolously grease the cups of a normal 12-cup muffin pan or line the cups with paper cupcake liners, and afterwards grease the paper liners.

2 Inside a medium-sized mixing bowl, whisk alongside one another the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds (if working with) right up until nicely blended.

3 In a very different bowl, whisk jointly the egg, buttermilk and melted butter. Speedily and gently stir alongside one another the dry and wet components, just till the combination is combined. (Stirring extra will result in the muffins being tough.)

four Spoon the batter to the prepared muffin pan, filling the cups about 3/four full. The rigid batter will look mounded within the cups.

5 Bake the muffins until a toothpick inserted into the center of a muffin arrives out cleanse, about 20 minutes. Take away them through the oven. Idea the muffins in the pan, so their bottoms Never get soggy. Wait five minutes, then transfer the muffins to the rack to cool. Provide these muffins simple or with butter and/or your favorite jam.