Irish Soda Bread Muffins

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As much as I love a slice of my Brown Soda Bread to accompany a soup, like Quick Beef and Barley, or a hearty stew, I think I might love these muffins more. They are quick, easy, portable, and delightful. 

Like traditional soda bread, these muffins are made with buttermilk or sour cream and baking soda. The chemical reaction between the soda and acid is the leavening agent, so yeast is not required, making these ever so easy to whip up. Freshly baked muffins in about 30 minutes? Sign me up! Currants are also on the traditional list, but they can be substituted for cranberries, chocolate chips, or other dried fruits. Just don't ask me about raisins. Raisins are an inherent dislike in my family. Caraway seeds are also a common ingredient. Sometimes I use them, sometimes I don't. It depends on when and what I serve them with. A slice of good Irish cheddar pairs nicely with the muffins when caraway seeds are added.

Non-traditionally, these muffins are made with white all-purpose flour instead of a combo of whole wheat and white flour. They are also sweeter than soda bread, which makes them perfect for breakfast, brunch, snack, or anytime of the day.

Only two bowls are needed to make the batter. One for the wet and one for the dry. When folding the wet ingredients into the batter, work quickly and gently. Overworked batter results in tough muffins. The batter will be thick, almost like a biscuit dough, and will mound in the paper muffin liners. Sprinkle a bit more sugar on top and bake until golden. Serve warm, while the tops are crunchy and the middle is tender, with butter, jam, or as I already said, a slice of good cheddar.

These muffins are best enjoyed the day they are made, but they can be frozen for up to three months. It's always nice to have a little baked good in the freezer when a craving strikes!

Printable Recipe

Irish Soda Bread Muffins

Yields 12 muffins

2 1/4 cups unbleached, all-purpose flour

1/2 cup plus 1 tablespoon granulated sugar, divided

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup sour cream (full fat or light) or buttermilk (full fat or light)

6 Tablespoons (3-ounces) unsalted butter, melted and slightly cooled

1 extra large egg

1 1/4 cup currants 

1/2 teaspoon caraway seed (optional)

Preheat the oven to 400° F. Line a 12-cup standard muffin pan with papers; set aside.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and currants, breaking up any clumps of currants.  In a separate bowl, whisk together the sour cream or buttermilk, egg, and butter. Quickly and gently fold the wet ingredients into the dry ingredients just until combined. The batter will be thick and shaggy like a biscuit dough.

Spoon the batter into the prepared muffin cups, filling about 3/4 full. The stiff batter will look mounded in the cups. Sprinkle the tops with the remaining sugar. 

Bake until the tops are light golden and a toothpick inserted in the center comes out clean, about 16-18 minutes. Cool in the pan for 5 minutes, then remove to a wire rack. Serve warm or at room temperature. Muffins can be stored in an airtight container for 3 days. Muffins can also be frozen in a tightly sealed container or freezer bag for up to 3 months. Enjoy!