Irish Soda Bread Muffins (quick and easy!)
Here is an easy St. Patrick’s Day recipe that is ready in less than 30 minutes! Irish soda bread muffins feature traditional ingredients, caraway seeds and dried currants, to make a delicious breakfast snack.
I’m a huge fan of the grab-and-go breakfast or snack and muffins were basically made for that purpose. So when St. Patrick’s Day was coming up, my mind instantly jumped to Irish soda bread muffins. It’s the best festive snack for the holiday!
Why you will love this recipe
This is an authentic recipe that uses the traditional ingredients caraway seeds and dried currants. You don’t need an electric mixer and the muffins are ready in less than 30 minutes! Serving them with some Irish butter or jam in the morning is the perfect way to start your St. Patrick’s Day. They also go well alongside a hearty meal for dinner.
Ingredient notes
- All purpose flour: I prefer all purpose flour for this recipe, but you can also use whole wheat. Keep in mind the texture won’t be as soft. I do not recommend bread flour because it will results in a dry, tough texture.
- Sour cream: A little sour cream or plain yogurt helps make the muffins moist and tender. Use full-fat for best results.
- Dried currants: These are traditionally used in soda bread, but if you can’t find them raisins are a good substitute.
- Caraway seeds: Another traditional ingredient for soda bread, caraway seeds are easy to find in grocery store and add a unique flavor.
- Baking soda and baking powder: This is where soda bread got its name! I use a combination of baking soda and baking powder to help the muffins rise in the oven. Make sure they aren’t expired.
Recipe variations
If you can’t find dried currants, raisins are the perfect swap in this recipe! As for caraway seeds, fennel seeds are the best substitution for a similar flavor.
For a sweeter muffin, use dried cranberries and 1/2 cup walnuts in the recipe (omit the caraway seeds). For a more savory taste, add 1/2 cup shredded cheddar cheese.
To make mini muffins, bake at 400° F for 8 to 10 minutes. For a small batch, split the recipe in half and use only an egg yolk. You can also put the batter in a 9×5 loaf pan to make bread. Bake at 350° F and check to see if it’s done around 40 minutes.
This recipe can be made dairy-free by using dairy-free sour cream or yogurt and dairy-free butter. You can also use 1:1 gluten-free baking flour (do not use nut flour such as almond flour or coconut flour).
How to make Irish soda bread muffins
- Whisk together the dry ingredients: flour, baking powder, baking soda, salt, sugar, dried currants and caraway seeds. Set aside.
- Mix the wet ingredients in a separate bowl (egg, sour cream and melted butter).
- Pour wet ingredients over dry ingredients.
- Mix just until combined. Do not over mix.
- Transfer batter to prepared muffin tin. Fill each cup about three-quarters full. Sprinkle sugar on top if desired.
- Bake at 400° F for 18 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean or with little crumbs. Serve them plain, or with butter and/or jam.
Expert tips
Measure your ingredients properly. Use a kitchen scale for the most accuracy. Alternatively, spoon your flour into the measuring cup and level with a knife (don’t pack it down).
Avoid overmixing when combining the dry ingredients with the wet ingredients. This is especially important for Irish soda bread muffins, which have more of a scone or biscuit texture.
Do not over bake. Make sure your oven temperature is accurate. The muffins are done when a toothpick inserted in one comes out with just a few crumbs. After they are done, turn them on their sides so the bottoms don’t get soggy.
Frequently Asked Questions
Irish soda bread has more of a scone texture, but if the muffins are too dry, it it possible there was too much flour in the batter or they were over-baked.
I prefer a little Irish butter with jam or marmalade. However, they are meant to be served along side hearty meals like stew.
Place in an airtight container and store at room temperature for 3 days or in the refrigerator for a week.
Yes. Individually wrap the muffins and place in a freezer bag or airtight container. Freeze for up to 3 months.
Related recipes
Are you baking for St. Patrick’s Day? There are few more recipes you should try.
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Get the Recipe: Irish Soda Bread Muffins
Ingredients
- 2 ¼ cups (280 g) unbleached all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup (67 g) granulated sugar, plus more for sprinkling on top
- 1 ½ cups (225 g) dried currants, (or raisins)
- ½ to 2 teaspoons caraway seeds¹, to taste
- 1 large egg, room temperature
- 1 cup (226 g) full-fat sour cream², room temperature
- 6 tablespoons (85 g) unsalted butter, melted
Instructions
- Preheat the oven to 400° F. Line a standard muffin pan with paper liners.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, raisins, and caraway seeds. Set aside.
- In a separate small bowl, whisk together the egg, sour cream and melted butter.
- Gently pour wet egg mixture over the dry flour mixture. Using a large wooden spoon stir a few times until everything is evenly moistened. Batter will be thick. Avoid over mixing as this will result in tough muffins.
- Spoon the batter into the prepared pan (I like using an ice cream scoop). Fill the cups about 3/4 full (it will probably look like a mound in the cups). Top with extra granulated sugar if desired.
- Bake at 400° F for 18 to 20 minutes, until a toothpick inserted into the center of a muffin comes out with few crumbs. Remove them from the oven and turn them on their sides in the pan so the bottoms don't get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.
Notes
Recipe adapted from King Arthur Flour.
