Irish Soda Bread Muffins

Irish Soda Bread Muffins are a warm hug in muffin form, offering a delightful twist on the traditional Irish soda bread recipe. With a perfect balance of sweetness and a hint of citrus, they come together quickly and make for an easy, comforting treat any time of the day. The golden crust, soft interior, and specks of juicy raisins result in a muffin that’s not only easy to bake but also irresistible.

Irish Soda Bread Muffins

Having made Irish soda bread a few times with my family, it was only natural to think about how we could have the same flavors and textures in a portable version. These muffins do just that, combining the classic flavors of soda bread—think warm butter, tangy buttermilk, and sweet raisins—with the convenience of muffin batter. They are a delightful addition to any meal and perfect for sharing.

Table of Contents
  • Why You’ll Love This Recipe
  • Ingredients You’ll Need
  • How to Make Irish Soda Bread Muffins
  • Storing & Reheating
  • Chef’s Helpful Tips
  • Recipe FAQs
  • Irish Soda Bread Muffins

Why You’ll Love This Recipe

  • Simple & Quick: Whip these muffins up in just 15 minutes! Bake for 30-35 minutes, and you’ll have fresh treats.
  • Irresistible Flavor: The combination of raisins and orange zest adds a sweet, tangy richness.
  • Eye-Catching Appeal: Golden tops and fluffy interiors make these muffins a joy to display on any table.
  • Flexible Serving: Perfect for breakfast, snacks, or with a cup of tea in the afternoon.
  • Diet-Friendly Options: Easily adjustable for those with dietary needs; you can substitute dairy or use gluten-free flour.

Ingredients You’ll Need

  • 2 ¼ cups (11 ¼ oz) all-purpose flour: This is the base for your muffins, providing structure. For a gluten-free version, try a 1:1 gluten-free flour blend.
  • ¼ cup (2 oz) granulated sugar: Sweetens the muffins and balances the tang of the buttermilk.
  • 2 teaspoons baking powder: Gives the muffins their lovely rise and light texture.
  • ¼ teaspoon baking soda: Adds extra leavening and helps the muffins to brown nicely.
  • ½ teaspoon salt: Enhances the everything’s flavor, making the sweetness pop.
  • 1 ⅓ cups (6 ½ oz) raisins: These little gems bring sweetness and chewiness. Feel free to swap in dried cranberries or chopped apricots if you’re looking to mix it up.
  • 2 teaspoons orange zest: Brightens the flavor profile and gives a nod to classic Irish flavors; lemon zest can work as an alternative.
  • 1 large egg, room temperature: Binds the ingredients together. Ensure it’s at room temperature for proper mixing.
  • 1 ½ cups (12 fl oz) buttermilk: The acidity adds tenderness and moisture; you can mix 1 ½ cups of milk with 1 ½ tablespoons of vinegar or lemon juice if you don’t have buttermilk on hand.
  • 6 tablespoons (3 oz) butter, melted: Adds richness and flavor. For a dairy-free option, consider using coconut oil or a non-dairy spread.
  • Egg wash: A simple mix of egg and water for a glossy finish on top.
Irish Soda Bread Muffins

How to Make Irish Soda Bread Muffins

  1. Preheat your Oven: Begin by preheating your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners to help with easy removal.
  2. Mix the Dry Ingredients: In a medium bowl, stir together the 2 ¼ cups all-purpose flour, ¼ cup granulated sugar, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 1 ⅓ cups raisins, and 2 teaspoons orange zest until well combined. This step incorporates air into the mix, making for lighter muffins.
  3. Combine the Wet Ingredients: In a separate measuring jug, whisk together 1 large egg, 1 ½ cups buttermilk, and 6 tablespoons melted butter until smooth and creamy. The eggs should be at room temperature so they blend in better.
  4. Bring it All Together: Slowly add the wet ingredients to the dry ingredients, mixing until just combined—be careful not to overmix, or your muffins might turn out tough. A few lumps are perfectly fine!
  5. Fill the Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. An ice cream scoop can make this step easier and neater.
  6. Egg Wash for Shine: If you’d like, brush the tops of the muffins with an egg wash for that golden, shiny appearance.
  7. Bake to Perfection: Bake for 30-35 minutes, until the muffins are golden and a skewer inserted into the center comes out clean. You’ll know they’re done when your kitchen smells heavenly!
  8. Cool & Enjoy: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. These are best enjoyed warm, slathered with butter.
Irish Soda Bread Muffins

Storing & Reheating

Store your muffins at room temperature in an airtight container for up to 2 days. If you need to keep them longer, pop them in the fridge for up to a week. They also freeze well; simply wrap them tightly in plastic wrap or aluminum foil and store in a freezer bag for up to 3 months. To enjoy them later, reheat in the oven at 350°F (175°C) for about 10-15 minutes, or microwave for about 15-20 seconds. The texture may be slightly different after freezing, but a little warmth helps refresh the flavors.

Chef’s Helpful Tips

  • Make sure your wet ingredients are at room temperature for better integration into the dry mix, leading to a softer muffin.
  • Avoid overmixing your batter; it can result in dense muffins rather than the light, fluffy texture we’re aiming for.
  • Want an extra flavor boost? Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice profile.
  • Not a fan of raisins? Try chopped nuts or a mix of dried fruits for a different texture and flavor.
  • You can make these muffins a day ahead and warm them up for breakfast the next morning for a hassle-free treat.

These Irish Soda Bread Muffins are not just a delicious treat; they bring with them the warmth of tradition, the joy of baking, and the thrill of sharing comfort food. Enjoy experimenting with the flavors and making them uniquely yours.

Recipe FAQs

Can I use whole wheat flour instead of all-purpose flour?

Absolutely! Whole wheat flour will give a nuttier flavor and denser texture. However, you might want to mix it with some all-purpose flour to maintain softness. A 50/50 blend is a great start!

Can I make this recipe without buttermilk?

Yes! If you don’t have buttermilk, you can mix 1 ½ cups of milk with 1 ½ tablespoons of vinegar or lemon juice, letting it sit for 5 minutes prior to using. This mimics the acidity of buttermilk nicely.

How can I store leftover muffins?

Keep them in an airtight container at room temperature for up to 2 days, or refrigerate them for up to a week. For longer storage, you can freeze the muffins for up to 3 months.

What should I serve with these muffins?

These muffins pair beautifully with a pat of butter, some jam, or even a bit of cream cheese. They also work well alongside a cup of tea or coffee for an afternoon treat.
Irish Soda Bread Muffins
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Irish-Soda-Bread-Muffins-Recipe

Irish Soda Bread Muffins

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  • Author: Krista
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Irish

Description

These Irish Soda Bread Muffins are a perfect blend of flavor and comfort, featuring raisins and a hint of orange zest. They’re easy to prepare and great for breakfast or a quick snack!


Ingredients

Scale
  • 2 ¼ cups (11 ¼ oz/319 g) all-purpose flour
  • ¼ cup (2 oz/57 g) granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ⅓ cups (6 ½ oz/185 g) raisins
  • 2 teaspoons orange zest
  • 1 large egg , room temperature
  • 1 ½ cups (12 fl oz/360 ml) buttermilk
  • 6 tablespoons (3 oz/85 g) butter , melted
  • egg wash


Instructions

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners. Set aside.
  2. In a medium bowl, combine flour, sugar, baking powder, baking soda, salt, raisins, and orange zest.
  3. In a separate measuring jug, whisk together the egg, buttermilk, and melted butter until smooth.
  4. Mix the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
  5. Evenly distribute the batter into the prepared muffin cups and apply an egg wash on top of each muffin.

Notes

Make sure the egg and buttermilk are at room temperature for better mixing.
These muffins can be enjoyed warm or at room temperature.
Store any leftovers in an airtight container for up to three days.


Nutrition

  • Serving Size: 1 muffin
  • Calories: 182
  • Sugar: 6g
  • Sodium: 116mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 29mg

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