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Irish Soda Bread Muffins

Irish Soda Bread Muffins

Evelyn
Tender Irish Soda Bread Muffins with raisins and oats, perfect for quick Irish snack ideas. No-knead, ready in 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Irish
Servings 12 muffins
Calories 220 kcal

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spoon or ice cream scoop

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk well-shaken
  • 1 large egg
  • 1/2 cup unsalted butter melted and cooled
  • 1 cup raisins or currants
  • 1/2 cup rolled oats for topping
  • 1 teaspoon caraway seeds optional

Instructions
 

  • Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  • In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, baking soda, baking powder, and salt. Add caraway seeds if using.
  • In another bowl, combine 1 cup buttermilk, 1 egg, and 1/2 cup melted butter.
  • Pour wet ingredients into dry and stir until just combined. Fold in 1 cup raisins.
  • Divide batter among muffin cups, filling 3/4 full. Sprinkle rolled oats on top.
  • Bake for 18-22 minutes, until golden and toothpick inserted comes out clean. Cool slightly.

Notes

  • Use cold buttermilk for best rise.
  • Don't overmix batter for tender muffins.
  • Freeze extras for up to 3 months.
Keyword Irish Soda Bread Muffins