Irish Soda Bread Muffins
Irish soda bread muffins are made with caraway seeds and dried currants. This recipe is perfect for Saint Patrick’s Day breakfast!
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.
Why you should make this recipe: These muffins are authentically made with caraway seeds and dried currants (or raisins if you prefer). They are easy to make ahead of time and serve alongside your morning cup of coffee or with a hearty meal.
Overview: How to make Irish soda bread muffins
Irish soda bread muffins can be made in just a few simple steps. Preheat oven to 400 F. Line a muffin tin with paper liners. Whisk together the dry ingredients and raisins/currants in one bowl. Mix together the wet ingredients in a separate bowl. Pour wet ingredients into the dry ingredients and stir just until combined. Divide batter evenly among prepared muffin tin, sprinkle sugar on top and bake for 20 minutes.
Pro tip: Mix the ingredients just until combined. This is especially important for Irish soda bread muffins, which have more of a scone or biscuit texture.
Frequently Asked Questions
Can you make Irish soda bread with this recipe? I have not tried making a bread with this recipe, but it should work in a 9×5 loaf pan. Check bread after 40 minutes.
Why are my muffins crumbly? This is a typical texture for Irish soda bread. It’s more of a scone texture and is meant to be served along side hearty meals like stew.
How do you store Irish soda bread muffins? Place in an airtight container and store at room temperature for 3 days or in the refrigerator for a week.
Can you freeze Irish soda bread muffins? Yes. Individually wrap the muffins and place in a freezer bag or airtight container. Freeze for up to a month.
More recipes for St. Patricks’ Day
Are you baking for St. Patrick’s Day? There are few recipes you should try. To start, try a whole Irish soda bread fit to serve a clan. It goes great with stews and soups! If you’re more of a breakfast person, you can’t go wrong with Irish cream coffee cake or Guinness chocolate donuts.
Irish soda bread muffins are a versatile treat for St. Patrick’s Day. You can serve them at breakfast or as snack or even with dinner! What will you serve these muffins with? Let me know in the comments and please leave a review if you enjoyed the recipe!
Irish Soda Bread Muffins
- 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) sour cream², room temperature
- 6 tablespoons (85 g) unsalted butter,, melted
- 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.
Recipe adapted from King Arthur Flour.