Description
These Irish Soda Bread Muffins are a delightful twist on traditional Irish soda bread, baked into individual, tender, and fluffy muffins. They feature a perfect balance of sweetness and warmth with the optional raisins and a subtle hint of tanginess from the buttermilk or soured milk. Ideal for breakfast or as a comforting snack, these muffins are quick to prepare and deliver the classic soda bread flavor in a convenient, handheld form.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
Wet Ingredients
- 3 tbsp Unsalted Butter, cold and cubed
- 1 cup Buttermilk
- 1 large Egg
- 1 tbsp Lemon Juice or Vinegar (to sour the milk, if you don’t have buttermilk)
Optional
- 1/2 cup Raisins (optional, but traditional for Irish soda bread)
Instructions
- Prepare the sour milk: If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5-10 minutes until it curdles slightly to create soured milk.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined to ensure even distribution of leavening agents.
- Cut in the butter: Add the cold, cubed unsalted butter to the flour mixture. Using your fingers or a pastry cutter, rub or cut the butter into the dry ingredients until the mixture resembles coarse crumbs, which helps create a tender crumb in the final muffins.
- Add wet ingredients and raisins: In a separate bowl, beat the egg and combine it with the buttermilk or soured milk. Pour this mixture into the dry ingredients. Add the raisins if using, and gently mix with a spoon or spatula just until the dough comes together; avoid overmixing to keep the muffins light and tender.
- Prepare muffin tin and bake: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners. Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature, ideally with butter or jam.
Notes
- If you don’t have buttermilk, the lemon juice or vinegar substitution is essential as it activates the baking soda for the rise.
- For a dairy-free version, you can use a plant-based milk soured with lemon juice or vinegar.
- Add cinnamon or nutmeg to the dry ingredients for extra warm spices.
- Raisins are traditional but can be omitted or replaced with currants or dried cranberries.
- Do not overmix the batter to avoid tough muffins.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
