Irish Soda Bread Muffins

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Irish Soda Bread Muffins are definitely perfect for breakfast, and easy to throw in the freezer to have on a moment’s notice.

Irish Soda Bread Muffins

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.

Making Irish Soda Bread Muffins

How to make Irish Soda Bread Muffins:

Irish Soda Bread Muffins are made in three easy steps.

  1. The dry ingredients are cut with butter.
  2. Eggs and buttermilk are added in to create the batter. 

adding currants to Irish Soda Bread Muffins batter

And THREE: Currants and caraway seeds are added last.  We sometimes leave out the caraway seeds, depending on our mood. 

Making Irish Soda Bread Muffins

You’ll divide the batter equally between 12 muffin cups. 

Irish Soda Bread Muffins

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!

Irish Soda Bread Muffins

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:

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5 from 1 vote

Irish Soda Bread Muffins

Perfect little portions of Irish soda bread!
Prep Time 25 minutes
Cook Time 20 minutes
Servings 12 muffins
Calories 162kcal
Course Bread
Cuisine Irish
Keyword irish, muffins, soda bread

Ingredients

  • 2 cups all purpose flour
  • 3 tablespoons granulated white sugar
  • 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)

Instructions

  • 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.

Video

Notes

  • *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).

Nutrition

Serving: 1muffin | Calories: 162kcal | Carbohydrates: 27g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 206mg | Potassium: 190mg | Fiber: 1g | Sugar: 10g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

Irish Soda Bread Muffins

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Comments

  • Vivian wrote:

    Delicious muffins, with a different technique in terms of cutting in the butter. I have done this for biscuits and pie crust, but never for muffins . Served with leek and potato soup for St. Patrick’s ay dinner. Thanks for a great recipe!

  • Bethanne Cassidy wrote:

    Made these muffins last night night to take in to work today, the Friday before St. Patrick’s Day. I doubled the recipe to make 24 muffins. They came out great! Very moist and yummy! Thank you for a great recipe!

  • Jane from NY wrote:

    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!

  • Maria wrote:

    Just made these….delicious!

  • Margaret S wrote:

    These are so good! Used a dried fruit mix with pumpkin seeds I buy at Costco because that’s what I had on hand. My hubbie loves them for his coffee break!

  • Beth Clark wrote:

    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!

  • Sandra wrote:

    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.

  • Will wrote:

    How full do you fill the muffin tins? Do they rise much?

    • Lori Lange wrote:

      Yes, there is a nice rise on them. Just divide the batter evenly between 12 muffin tins.

  • Nicole wrote:

    Love your blog! Was looking to make muffins for my sons st pats party at school. Do you find these “sweet” and moist enough to the liking of 8 year olds? (wanted to skip cupcakes since its an early am party)

    • Lori Lange wrote:

      Hmm, I’m not certain. Soda bread in general is not so sweet. They may like them with a little jam on them perhaps?

  • Naomi wrote:

    YUM! I made some honey cinnamon butter to put on mine. Delicious!!!

  • Erica wrote:

    This recipe was so easy and so delicious. I bought everything to make the perfect St Patty’s Day dinner for my husband and I forgot his favorite Irish soda bread. He loved it, I will never buy it again. A big thank you to you!!

  • Nicole wrote:

    Just made these with my 2 year old for St. Patrick’s Day and they turned out great! We used chopped dried apricots instead of currants and omitted the caraway seeds. A great recipe- easy/fast/tasty.
    Thanks!

  • Nancy Offermann wrote:

    I have never made Irish Soda bread and have decided to try this year! My daughter is gluten free, so I will try gluten free biscuits for her and your delicious sounding muffins in addition. Thay way no one is having the traditional bread! Good feelings all around!
    ~Nancy

  • Norma wrote:

    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.

  • casey mccabe wrote:

    i did it with dried cranberries and served with a drizzle of honey. amazing!

  • Jane from Oregon wrote:

    Fantastic! I used half white and half whole wheat flour, plus substituted olive oil for some of the butter, and used raisins instead of currants, since I had raisins on hand. These are great, and even my fiance, a dyed-in-the-wool white bread afficionado, started eating them as soon as they came out of the oven. Thanks!

  • The American Homemaker wrote:

    Those look great! I just make plain boring Irish Soda bread 🙂

  • Susan from Food Blogga wrote:

    I love the idea of muffins instead of bread. What a fun twist!