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!
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) 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. 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.
Notes
Caraway seeds: For authentic taste, use 2 teaspoons of caraway seeds. If you don't like the taste of caraway seeds, use as little as 1/2 a teaspoon or omit them completely.
Sour cream substitute: Buttermilk or yogurt may be substituted for sour cream (same quantity).
Store Irish soda bread muffins in an airtight container at room temperature for 3 days or in the refrigerator for a week.
Freeze Irish soda bread muffins in a freezer bag or airtight container for a month. Individually wrap the muffins for best taste.
Recommended tools: Kitchen scale, mixing bowl and muffin tin.
Serving: 1muffin, Calories: 251kcal, Carbohydrates: 38g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 39mg, Sodium: 144mg, Potassium: 288mg, Fiber: 2g, Sugar: 18g, Vitamin A: 328IU, Vitamin C: 1mg, Calcium: 73mg, Iron: 2mg