Name: Irish Soda Bread Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Cuisine: Irish, American
Ingredients: 1/2 cup sugar; 4 cups of AP flour; 3/4 teaspoon salt; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 cups of raisins; 2 tablespoons caraway seeds; 2 eggs, lightly beaten; 1 1/4 cup buttermilk ( I add 2 tablespoon lemon juice to 1 the milk); 1 cup sour cream; Optional: Sprinkle the top with a little nutmeg and sugar mixture

This recipe is super easy to make Irish Soda Bread made these are made in a muffin pan and perfect for individual serving for snacks and meals!.

The sour cream in the muffin keeps them moist with a tender crumb.

The muffins are great served just as they are or with a little butter or jam and are even perfect for dipping in stew sauces.

Our super easy recipe has just a few steps, and no tools are necessary; this is all hand-mixed.

The muffins can easily be adapted, so don't be afraid to experiment with whatever mix-in suggestions you prefer to add.

You may also like to try some other recipes we love to make, like our Baked Pancake Casserole, our Simple Baked Bacon and Egg Cupcake Quiche, and our Best Quick Bread and Muffin Recipes.

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Irish Soda muffins with raisins on a plate

Easy Steps and Tips

Prepare a muffin tin, oil sprayed generously, then preheat the oven to 350 degrees
Sift the flour, salt, and baking soda, and place in a bowl and all the wet in another bowl
Combine the two wet and dry ingredients just until moistened (do not overmix)
Fill 12 muffin cups with the batter and bake at 350 degrees for 20 to 30 minutes
Serve warm or cold

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collage of how to make Irish Soda muffins

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Irish, American

Yield: 12

Author: Claudia Lamascolo

Irish Soda Bread Muffins

Easy Irish Soda Bread made in a muffin tin is perfect for individual servings for snacks and meals!

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

1/2 cup sugar
4 cups of AP flour
3/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 cups of raisins (optional: soak them overnight in Irish Whiskey then drain)
2 tablespoons caraway seeds
2 eggs, lightly beaten
1 1/4 cup buttermilk ( I add 2 tablespoon lemon juice to 1 the milk)
1 cup sour cream
Optional: Sprinkle the top with a little nutmeg and sugar mixture

Instructions

Preheat oven to 350 degrees and grease and oil spray a 12-cup muffin pan ( or a 9 x 9 inch pan; however, that will take 45 to 55 minutes to bake).
In a large mixing bowl, add the flour, sugar, both leavening agents, salt, seeds, and raisins and mix and set aside.
In a clean bowl, mix the eggs, sour cream, and buttermilk and beat together just until combined.
Fold the dry and wet mixtures together just until moistened.
Scoop evenly into the prepared muffin pan.
Score each top with a floured knife, making an X.
Cut an X in the top and dust with remaining flour.
Bake at 350 degrees until the center is dry-looking, around 20 to 25 minutes or until the toothpick comes out clean.

Nutrition Facts

Calories

323

Fat (grams)

6 g

Sat. Fat (grams)

3 g

Carbs (grams)

62 g

Fiber (grams)

3 g

Net carbs

59 g

Sugar (grams)

10 g

Protein (grams)

7 g

Sodium (milligrams)

358 mg

Cholesterol (grams)

41 mg

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