Irish soda bread muffins are made with caraway seeds and raisins. This “Americanized” recipe is perfect to try for Saint Patrick’s Day breakfast!
It’s been quite some time since I ate Irish soda bread (let alone baked Irish soda bread). So with St. Patrick’s Day within sight I opted for an Americanized version of Ireland’s famous bread recipe and instead made Irish soda bread muffins.
I’m a huge fan of the grab-and-go breakfast or snack and muffins were basically made for that purpose. So when I thought of making Irish soda bread, my mind instantly jumped to muffins because I want my Irish soda bread on the go.
I honestly think these Irish soda bread muffins went more quickly than the classic bread version would have because of it’s grab-and-go appeal. The single serving size works for breakfast or a snack.
However, if you do have the time to sit down to a full breakfast with a group of friends or family, a basket of Irish soda bread muffins fresh from the oven is perfect for passing around the table.
The muffins don’t take long to make either. Wet ingredients in one bowl, dry ingredients in another, then mix the two together. Word to the wise: Do not over mix. It’s a general rule of thumb for muffins as it makes them tough. This rule especially applies for Irish soda bread muffins as they already have that “bready” texture.
These muffins are similar to scones as they have a slightly tougher texture, but they are still soft enough to be considered muffins 🙂
As I mentioned before, I consider this recipe to be the “Americanized” version of Irish soda bread for a couple reasons. One being that, well, they are muffins, another being that there are raisins instead of currants. That is just personal preference. Currants would work just as well in this recipe!
I also used less caraway seeds than typical Irish soda bread would call for. Again, personal preference. You can use up to two teaspoons in this recipe if you desire.
I guess that is the beauty of these muffins. They adapt easily to little changes along the way. If you want to go full blown Irish for St. Patrick’s Day, use currants and an extra teaspoon of caraway seeds. If you’re feeling more Irish American, feel free to dumb it down like I did. Nothing wrong with a sprinkle of caraway seeds and raisins!
No matter how you eat your Irish soda bread, a nice spread of butter is necessary. Especially if the muffins are right out of the oven and you plan on spiking your coffee with Irish cream that morning!
Irish Soda Bread Muffins
- 2 1/4 cups (280 g) unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (67 g) granulated sugar
- 1 1/2 cups (225 g) raisins (or currants)
- 1/2 to 2 teaspoons caraway seeds¹ to taste
- 1 large egg
- 1 cup (226 g) sour cream²
- 6 tablespoons (85 g) butter³ melted
- Granulated sugar for topping
- 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. Avoid over mixing as this will result in tough muffins.
- Spoon the batter into the prepared muffin tin (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 20 minutes, until a toothpick inserted into the center of a muffin comes out clean or with little crumbs. Remove them from the oven. Turn the muffins 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. Store in an airtight container at room temperature for up to three days, although they taste best day of.
² Buttermilk or yogurt may be substituted for sour cream.
³ Vegetable oil (1/3 cup) may be substituted for butter.
Recipe adapted from King Arthur Flour.