Irish Soda Bread Muffins
Easy soda bread muffins, made with melted butter. No mixer needed! I stirred in raisins but you can add currants or caraway seeds.
Servings: 12 muffins
Calories: 223kcal
Ingredients
- 2 ¼ cups (270 g) all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (75 g) granulated sugar
- 1 ⅓ cups (200 g) raisins
- 1 large egg
- 1 cup (227g) buttermilk
- 6 tablespoons (85g) melted butter (or oil)
- Sparkling sugar to sprinkle on the tops of the muffins before baking
Instructions
- Preheat the oven to 400°F (200°C). Line a standard 12-cup muffin pan with paper liners. If you don’t have paper liners, generously grease the wells and tops of the pan with non-stick spray or butter.
- In a large mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, and raisins. 2 ¼ cups (270 g) all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/3 cup (75 g) granulated sugar 1 ⅓ cups (200 g) raisins
- In a small bowl or measuring cup, whisk together the egg, buttermilk, and melted butter. 1 large egg 1 cup (227g) buttermilk 6 tablespoons (85g) melted butter (or oil)
- Pour the egg mixture into the flour mixture. With a wooden spoon or spatula, stir the mixture together just until the last of the flour has been incorporated. Do not continue stir or this will result in tough muffins. Batter will be stiff.
- Divide the batter evenly into the prepared pan, filling the cups about 3/4 full. Batter will be mounded at the top. Sprinkle on sparkling sugar.
- Bake the muffins for 18- 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven. Tip the muffins in the pan, so their bottoms don't get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool.
Notes
- Freezing: You can baked cooled muffins for about 3 months. I like to wrap in individual portions in plastic wrap then place them into a large freezer bag. That way I can simply take one at a time when I am in the mood! You can unwrap and defrost at room temperature (they will defrost quickly). I also like to warm mine back up before enjoying in the microwave for just a few seconds.
- Storage: I store in an airtight container for up to 5 days at room temperature. Any longer and I recommend freezing them.
- Raisins: You can also use dried cranberries or currants. Or omit the raisins, and add caraway seeds (1-2 teaspoons depending on taste preference). You can also add both raisins and caraway seeds!
- Buttermilk: Can swap and use yogurt or sour cream (batter may be a bit stiffer to work with). Or make your own buttermilk.
- Skip the muffin liners - If you don't have any paper cups, simply grease the muffin pan very well with nonstick cooking spray or butter. Be sure to grease not just the wells but also the top of the muffin tray.
- Make gluten free irish soda muffins - You can use a gluten-free baking flour instead. Make sure it's a 1:1 gluten free baking flour like this one or this one.
- Use whole-wheat flour - I like to swap half of the white flour with a whole wheat flour instead to make these a bit more nutritious.
- Make into mini muffins- You can also use a mini muffin pan instead of the standard muffin tin. You will bake these for about 13-15 minutes.
- Add orange zest - I also love adding a little orange zest to these muffins for an extra hint of sweetness and flavor!
Nutrition
Calories: 223kcal | Carbohydrates: 37g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 197mg | Potassium: 259mg | Fiber: 2g | Sugar: 7g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg