Ready in less than 30 minutes, these Irish soda bread muffins combine the flavor of Irish soda bread with the fluffy texture of a muffin. This recipe is perfect to have around for breakfast or for a St. Patrick’s Day celebration!If you love Irish soda bread but want to try a fun twist that’s perfect for a party, you have to try these soda bread muffins!
These would be perfect for a St. Patrick’s Day feast, pot luck, school celebration, or brunch! You can just pop ’em in a Tupperware or Ziploc and you’re on your way! Plus, they’re easier for your guests to grab n’ go vs. having to slice from a loaf.
Every bite is packed with that tangy, nutty soda bread flavor but it’s not as dry as soda bread – it has the fluffy and pillowy texture of a muffin! The best texture combined with the traditional flavor you love.
Plus, these muffins are super easy to make. 5 minutes prep time. 20 minutes cook time. And volia, 30 minutes and you’ve got yourself a tin full of muffins!
Ingredients You’ll Need
Notes on Ingredients
Currants or raisins: raisins and currants are both sweet dried fruit from different varieties of grapes. True currants (typically labeled black currants) are pretty tart and grow on bushes. But the currants you’re likely to find in the grocery store are Zante Currants, which like raisins grow on vines and are sweet. All of that to say, the only real difference is here is size – raisins are larger than currants – and for that reason I personally like to use currants in these muffins.
All-purpose flour: you can substitute with a 1:1 gluten free baking flour if you want to make the recipe gluten-free.
Caraway seeds: with an earthy mild anise flavor, they help provide that quintessential Irish soda bread flavor! That and the buttermilk (hello tang!).
Equipment You’ll Need (affiliate links – I receive a small commission if you make a purchase)
How to Make Irish Soda Bread Muffins
Step 1: Preheat oven to 375 degrees F. In a large mixing bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, salt and caraway seeds.
Step 2: In a medium bowl, whisk together melted butter, egg and buttermilk. Keep egg and buttermilk at room temperature while gathering ingredients to avoid curdling when mixing with melted butter.
Step 3: Add wet ingredients to dry and mix until just moistened (do not over mix).
Step 4 & 5: Fold in currants.
Step 5: Spoon batter into each well of the muffin tin (about a scant 1/3 cup each).
Step 6: Bake muffins until golden-brown and toothpick inserted into middle comes out clean, about 20 minutes.
Step 7: Let cool in pan for 5 minutes before transferring to wire rack to cool further.
Do not over mix the wet ingredients with the dry! This will create tunnels / air holes in your muffins. This results in a tougher texture and they don’t keep as well. Use light hand strokes with a spoon when combining the liquid and dry ingredients until just moistened. There should be some lumps in the batter.
To avoid curdling when mixing the egg and buttermilk with melted butter, leave egg and buttermilk out while gathering / prepping ingredients to help bring them closer to room temperature. You can also help lessen the temperature difference (which causes curdling) by melting the butter first and letting that sit out as well.
What makes Irish soda bread different than other breads?
The key difference with soda bread versus other quick breads is that it calls for buttermilk to react with the baking soda to create carbon dioxide, which in turn causes the bread to rise.
What is the best way to eat Irish soda bread?
I personally like eating soda bread warm with slabs of butter!
Why do people put raisins in soda bread?
Raisins help make soda bread taste sweeter.
Can you make these muffins gluten-free?
Yes! Just use a 1:1 gluten-free baking flour instead of all-purpose flour.
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 I freeze soda bread muffins?
Yes. Individually wrap the muffins and place in a freezer bag or airtight container. Freeze for up to three months.
Recipes That Pair Well
These muffins are delish alongside corned beef and cabbage and would also pair perfectly with my Vegetarian Irish Stew, Instant Pot Guinness Beef Stew, Vegan Colcannon, or as a breakfast pairing with my Shamrock Shake Smoothie.
For more baked good inspiration, check out my other recipes below!
If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!
Irish Soda Bread Muffins
Yield: 12 muffins 1x
Ready in less than 30 minutes, these Irish soda bread muffins combine the flavor of Irish soda bread with the fluffy texture of a muffin. This recipe is perfect to have around for breakfast or for a St. Patrick’s Day celebration!
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon caraway seeds
1 1/4 cups buttermilk
6 tablespoons unsalted butter, melted
1/2 cup currants or raisins
In a large bowl mix together flour, sugar, baking powder, baking soda, salt, and caraway seeds until combined.
In a medium bowl, whisk buttermilk, egg, and butter until combined.
Add wet ingredients to dry and gently mix until just moistened (do not over mix). Gently fold in raisins.
Spoon batter (a scant 1/3 cup) into each well. Bake at 375 degrees F until golden-brown and toothpick inserted into center comes out clean, about 20 minutes.
Let cool for 5 minutes in pan before transferring onto wire rack to cool further.
Serve room temperature or warm with butter and/or jam.
To freeze muffins, place in airtight freezer bag or container and freeze for up to three months.
Keywords: irish soda bread muffins, soda bread muffins, St. Patrick’s Day muffins