Irish Soda Bread Muffins
Delicious, quick, and comforting muffins embodying the essence of traditional Irish soda bread. Perfect for breakfast or an afternoon snack.
Servings: 6 muffins
Calories: 180kcal
Ingredients
Dry Ingredients
- 1.25 cups all purpose flour, spooned and leveled
- 2 tablespoons granulated sugar
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine salt
Wet Ingredients
- 2 tablespoons cold unsalted butter, diced Keeps muffins tender.
- 0.75 cups buttermilk, cold and well shaken Essential for texture.
- 1 large egg
Optional Ingredients
- 1/3 cup raisins or currants Can be omitted.
- 1 teaspoon orange zest Optional but recommended.
Instructions
Preparation
- Heat the oven to 400 F (200 C) and line a muffin pan with 6 liners or grease lightly.
- In a bowl, whisk the flour, sugar, baking soda, and salt. Toss in the raisins if using.
- Add the cold diced butter and rub with your fingertips until the mixture looks like small pebbles.
- In another bowl, whisk the buttermilk, egg, and zest together.
- Pour the wet ingredients into the dry ingredients and gently fold until no dry flour remains. The batter will be thick and shaggy.
- Divide the batter between the 6 muffin cups, sprinkling a pinch of sugar on top if desired.
- Bake for 15 to 18 minutes until the tops are golden and a toothpick comes out clean or with a few moist crumbs.
- Let muffins rest in the pan for 5 minutes, then transfer to a rack. Enjoy warm with butter and jam.
Notes
Store in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 2 months. Warm before serving if desired.