Irish Soda Bread Muffins Recipe
Introduction
Irish Soda Bread Muffins offer a delightful twist on the traditional loaf, transforming it into individual, quick-bake treats. They’re slightly sweet, studded with currants, and have a tender crumb perfect for breakfast or snack time.
Ingredients
- 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (85g) King Arthur Golden Wheat Flour or 3/4 cup King Arthur Irish-Style Flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/3 cup (74g) granulated sugar
- 1 1/4 cups (177g) currants or 1 1/4 cups (186g) raisins, currants preferred
- 1/2 to 2 teaspoons caraway seeds, to taste
- 1 large egg
- 1 cup (227g) buttermilk, yogurt, or sour cream
- 6 tablespoons (85g) butter, melted; or 1/3 cup (67g) vegetable oil
- Coarse sparkling sugar, for topping
Instructions
- Step 1: Preheat the oven to 400°F. Lightly grease a standard muffin pan or line it with papers and grease the papers.
- Step 2: In a medium bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
- Step 3: In a separate bowl, whisk the egg, buttermilk (or yogurt or sour cream), and melted butter (or oil) until combined.
- Step 4: Quickly and gently combine the wet and dry ingredients, stirring just until evenly moistened. Avoid overmixing to keep the muffins tender.
- Step 5: Spoon the batter into the muffin cups, filling about 3/4 full. The batter will be stiff and look mounded. Sprinkle the tops with coarse sparkling sugar.
- Step 6: Bake for 20 minutes, until a cake tester inserted into a muffin comes out clean. Remove from the oven and tip the pan to prevent soggy bottoms. After 5 minutes, transfer the muffins to a rack to cool. Serve plain or with butter and jam.
Tips & Variations
- For added texture, try mixing in chopped nuts like walnuts or pecans.
- Substitute dried cherries or cranberries if you prefer a different dried fruit.
- Using buttermilk adds a tangy flavor, but yogurt or sour cream works equally well for moisture and richness.
- Adjust caraway seeds to your taste or omit them if you’re not a fan.
Storage
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped tightly for up to 3 months. To reheat, thaw at room temperature and warm briefly in a toaster oven or microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these muffins dairy-free?
Yes, substitute the buttermilk with a plant-based milk mixed with a teaspoon of vinegar, and use vegetable oil instead of butter.
Why shouldn’t I overmix the batter?
Overmixing develops gluten and makes the muffins tough rather than tender and light. Stir just enough to combine the ingredients evenly.
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Irish Soda Bread Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These Irish Soda Bread Muffins offer a delightful twist on traditional soda bread, baked into individual muffin portions for a quick and easy treat. Flavored with currants and subtle caraway seeds, they provide a tender crumb and a slightly sweet, hearty taste, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (85g) King Arthur Golden Wheat Flour or 3/4 cup King Arthur Irish-Style Flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/3 cup (74g) granulated sugar
- 1 1/4 cups (177g) currants or 1 1/4 cups (186g) raisins, currants preferred
- 1/2 to 2 teaspoons caraway seeds, to taste
Wet Ingredients
- 1 large egg
- 1 cup (227g) buttermilk, yogurt, or sour cream
- 6 tablespoons (85g) butter, melted; or 1/3 cup (67g) vegetable oil
Topping
- Coarse sparkling sugar, for topping
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C). Lightly grease a standard muffin pan or line it with paper liners and grease those liners to prevent sticking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, golden wheat flour (or Irish-style flour), baking powder, baking soda, salt, granulated sugar, currants or raisins, and caraway seeds until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the large egg, buttermilk (or yogurt or sour cream), and melted butter (or vegetable oil) until smooth and well blended.
- Mix Batter: Quickly and gently fold the wet ingredients into the dry ingredients using a bowl scraper or large spoon. Stir just until all ingredients are moistened; avoid overmixing to keep muffins light and tender.
- Fill Muffin Cups: Spoon the stiff batter into the prepared muffin pan, filling each cup about three-quarters full. The batter will appear mounded in the cups. Sprinkle the tops with coarse sparkling sugar for a sweet crunch.
- Bake: Bake in the preheated oven for 20 minutes, or until a toothpick or cake tester inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool: Remove the muffins from the oven. To prevent soggy bottoms, invert the muffin pan so the muffins are upside down and let them rest for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
- Serve: Enjoy these muffins plain or with butter and jam for a delicious breakfast or snack option.
Notes
- Using currants instead of raisins is the traditional choice and adds a slightly tart flavor.
- For a dairy-free option, substitute vegetable oil for butter and yogurt or sour cream with a non-dairy alternative.
- Do not overmix the batter to avoid tough muffins—stop mixing as soon as the ingredients are combined.
- Coarse sparkling sugar adds a lovely crunchy topping but can be omitted if not available.
- Storing muffins in an airtight container at room temperature will keep them fresh for up to 2 days; for longer storage, freeze them.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: Irish
Keywords: Irish soda bread muffins, soda bread, muffins, Irish baking, quick bread muffins, currant muffins, caraway seed muffins
