You don't need to celebrate St. Patrick's Day to enjoy these delicious Irish soda bread muffins. Although if you are celebrating St. Patrick's Day, add these yummy muffins to your feast because they are an easy delightful addition. I'll admit I'm not a bread baker, so I prefer a muffin option as an alternative to bread baking. So, if you're not a bread baker like me, these Irish soda bread muffins are a great alternative to Irish soda bread that will still feel festive. They can be enjoyed with an Spring meal or just as a treat.
Irish Soda Bread
Irish soda bread is a semi-sweet quick bread where baking soda is used as the leavening agent. The traditional ingredients include wheat flour, buttermilk, caraway seeds, currants and baking soda of course. Soda bread is made in various forms, but I think muffins are a fun and easy twist to enjoy this bread. These muffins turn out slightly crisp on the outside and sweet and tender on the inside. They're so good served just slightly warmed with a little pat of butter. Delicious!
'No Irish Luck Needed' Muffins
You don't need much luck to make these yummy little soda bread muffins. Just an oven, the right ingredients and some love will put these delicious muffins in hungry tummies. These are simple and fairly quick to make so get baking! Kids and adults will love them too!
Give these delicious soda bread muffins a try and let me know what you think! You don't need much luck to make these yummy delights, just the right ingredients and an oven. Enjoy!
Irish Soda Bread Muffins
These muffins are twist on traditional Irish Soda Bread. They're simple to make and a treat for any occasion.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Category: Side dish, dessert, bread
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
- 1.25 cups unbleached all-purpose flour
- 1 cup white whole wheat flour
- ½ cup granulated white sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp caraway seeds
- 1 large egg
- 1 ¼ cup whole buttermilk
- 6 Tbsp butter, melted, cooled so not hot
- ¾ cup dried currants (may substitute with raisins if need be)
- 1 Tbsp course white sugar for topping muffins(I like to use Turbino Sugar in the Raw)
- Preheat oven to 400 degrees. Grease a standard sized muffin pan or use muffin liners, greased.
- In a large mixing bowl add flours, baking powder, baking soda, salt, granulated sugar and caraway seeds.
- In a separate smaller mixing bowl or large measuring cup whisk egg with buttermilk and melted butter.
- Add wet ingredients to dry ingredients and gently stir with a spatula until there are no more dry clumps. Fold in Fold in currents. Do not overstir or your muffins will be tough.
- Carefully spoon batter into prepared muffin pan about ¾ full and once all batter dispersed, sprinkle tops with the coarse white sugar granules.
- Bake the muffins for 15-18 minutes or until a toothpick comes out clean in largest muffin. (Check at 14 minutes since all ovens vary)
- Let muffin pan rest on a cooling rack for 5 minutes before trying to remove them from the pan.
- Transfer muffins to a cooling rack and enjoy when cool enough to eat.
- Serve with your meal or enjoy on its own.
These muffins may be made ahead of time. May keep at room temperature for 2 days in enclosed container or refrigerated for up to a week.
Sounds yummy! Will try some myself. BTW, I cannot believe you are not a bread maker!