Irish Soda Bread Muffins are definitely perfect for breakfast, and easy to throw in the freezer to have on a moment’s notice.
I’m so excited to share this recipe with you today because it has been a very popular website favorite since 2008! These muffins are a totally delicious Irish soda bread that has been made into muffins instead. That’s great because they are already portioned out for you. They stay moist and tender. You will love them!
Here are a couple of items you can buy on Amazon to help you make these muffins:
- Pastry cutter: You don’t have to have one, but it’s certainly easier to make this recipe and other bread and scone recipes if you have one.
- My favorite muffin pan: I love this one. The muffins never stick, and they slide out easily.
- Dried currants: In case you can’t find them at your local market.
- Caraway seeds: If using them, easy to order them here.
How to make Irish Soda Bread Muffins:
Irish Soda Bread Muffins are made in three easy steps.
- The dry ingredients are cut with butter.
- Eggs and buttermilk are added in to create the batter.
And THREE: Currants and caraway seeds are added last. We sometimes leave out the caraway seeds, depending on our mood.
You’ll divide the batter equally between 12 muffin cups.
They rise up nicely, and they’re definitely most delicious directly out of the oven!
Here are a few comments from readers about these muffins:
- These are fantastic! I’ve made them twice so far and will never go back to making a large loaf. The leftovers freeze beautifully, which is important now that there are just the two of us to cook for. No more dried out, crumbly frozen leftovers!
- I tried these for a St. Patrick’s Day dinner and they were a big hit. I will definitely make them again and not just for St. Patrick’s Day.
- These are the most absolute, wonderful soda bread I have ever eaten. I love to take them in my lunches for coffee time as I am not in to eating breakfast at 5:00 a.m. Very glad I found and tried this recipe.
- OMG! Just made these and they are great! VERY easy, I baked mine in St. Patricks decorated cupcake liners and drizzled some powder sugar icing on tops, and I only used raisins. My 5 yr old just approved them for her school party ? Thank you!
Enjoy them for breakfast, or serve them with soup or your favorite Irish-themed dinner!
Here are a few more muffin recipes you might like to try:
- Brown Sugar Banana Muffins
- Low Fat Strawberry Cinnamon Muffins
- Lemon Blueberry Muffins
- Sweet Cherry Muffins
- Great Grains Muffins
- Whole Grain Blackberry Spice Muffins
- Apple Spice Muffins
- Quick and Easy Banana Oat Muffins
Irish Soda Bread Muffins
- 2 cups all purpose flour
- 3 tablespoons granulated white sugar
- 1½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) salted butter
- 1 cup low fat buttermilk
- 1 large egg, beaten
- 3/4 cup dried currants
- 1/2 teaspoon caraway seeds (optional)
- Preheat the oven to 375°F. Spray a muffin tin with nonstick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. With a pastry cutter or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. (You can also do this part in a food processor and let the blades mix the flour and butter together). In a small bowl, stir together the buttermilk and egg until blended. Add the buttermilk mixture to the dry ingredients and stir to combine. Stir in the currants and caraway seeds (if using).
- Spoon the batter into the prepared muffin cups. Bake 20 to 25 minutes, or until a cake tester inserted into the center of one muffin comes out clean.
- Remove the muffin tin to a wire rack. Cool 5 minutes before removing the muffins from the muffin cups; finish cooling on a rack. Serve warm or cool completely and store muffins in an airtight container at room temperature.
- *These muffins freeze well.
- *Reader tip: Try using 1 cup of white flour and 1 cup of wheat flour- yum!
- *Reader tip: Try subbing raspberries and blueberries for the currants (with no caraway seeds).