Save to Pinterest These Irish soda bread muffins combine the tender crumb and subtle sweetness of traditional soda bread with juicy raisins for added bursts of flavor. Using baking soda and baking powder for rise, the batter is gently mixed to keep the muffins light. Optional caraway seeds add a delicate aroma. Baked until golden, these muffins are perfect warm with butter or honey, making them an inviting treat for any morning or afternoon gathering.
The rain was drumming against my kitchen window last Tuesday when I found myself craving something warm from the oven. I'd been scrolling through old cookbooks and landed on Irish soda bread, but wanted something quicker than the traditional loaf. These muffins came together in that cozy gray afternoon, filling the whole house with that unmistakable baking soda bread scent.
My neighbor Sarah knocked on my door just as they were cooling, drawn by the smell wafting through our shared hallway. She ended up staying for an hour, three muffins disappeared between us, and we talked about everything from her grandmother's Dublin kitchen to my terrible first attempts at bread making.
Ingredients
- All purpose flour: The foundation that gives these muffins their tender crumb structure
- Granulated sugar: Just enough sweetness to balance the tangy buttermilk
- Baking soda: Reacts instantly with buttermilk for that classic rise
- Baking powder: Adds extra lift for fluffy muffin tops
- Salt: Essential for balancing flavors and enhancing sweetness
- Buttermilk: The secret ingredient creating tenderness and subtle tang
- Unsalted butter: Adds richness and helps create a tender crumb
- Large egg: Provides structure and helps bind everything together
- Raisins: Plump bursts of sweetness throughout every bite
- Caraway seeds: Optional but adds that authentic Irish soda bread flavor
Instructions
- Prep your oven and pan:
- Heat your oven to 375°F and line a 12 cup muffin tin, getting everything ready before you start mixing
- Whisk the dry ingredients:
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt until well blended
- Mix the wet ingredients:
- Whisk buttermilk, melted cooled butter, and egg in another bowl until smooth
- Combine gently:
- Pour wet into dry and stir with a spatula just until flour disappears, some lumps are perfectly fine
- Add the extras:
- Fold in raisins and caraway seeds until evenly distributed throughout the batter
- Fill and bake:
- Divide batter among muffin cups, about 3/4 full each, then bake for 18 to 20 minutes until golden
- Cool slightly:
- Let them rest in the tin for 5 minutes before moving to a wire rack
Save to Pinterest These have become my go to when friends drop by unexpectedly. Something about splitting a warm muffin slathered in butter makes conversation flow easier, like breaking bread has done for centuries.
Making Them Your Own
Swap raisins for dried cranberries during fall, or add chopped walnuts for extra texture. A sprinkle of coarse sugar on top before baking creates this incredible crunchy crust that contrasts beautifully with the tender inside.
Serving Suggestions
Warm these slightly before serving, the butter melting into all those little crevices makes all the difference. They're perfect alongside a cup of strong Irish breakfast tea or your morning coffee.
Storage Tips
These keep beautifully in an airtight container for two days, though they rarely last that long in my house. For longer storage, freeze individually wrapped and reheat in a 350°F oven for 10 minutes.
- Wrap completely cooled muffins in plastic wrap before freezing
- Never refrigerate bread, it dries out faster at cold temperatures
- Refresh day old muffins with 10 seconds in the microwave
Save to Pinterest Theres something honest about a recipe that relies on simple chemistry rather than fancy techniques. These muffins remind me that sometimes the most comforting things are also the simplest.
Your Recipe Questions
- → What gives these muffins their rise?
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A combination of baking soda and baking powder creates a light, fluffy texture by releasing carbon dioxide during baking.
- → Can raisins be substituted?
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Yes, currants or dried cranberries can be used for a different fruity touch without altering texture much.
- → What is the role of buttermilk in this bake?
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Buttermilk adds moisture and a slight tang that complements the sweetness while reacting with baking soda to enhance leavening.
- → How can I add extra crunch to the muffins?
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Sprinkling coarse sugar on top before baking creates a subtle crispy crust for added texture contrast.
- → Are caraway seeds necessary in these muffins?
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No, caraway seeds are optional but add a traditional aromatic note that pairs well with the flavors.
