Jam-packed with tiny sweet currants, flecked with caraway seeds, and sprinkled with coarse sugar, these Irish soda bread muffins are unusual and addicting. Unlike traditional cakey muffins, they are not too sweet and have craggy tops, which makes them more of a cross between muffins and scones. (Scuffins?)
Serve these Irish soda bread muffins just as you would cornbread: warm out of the oven for breakfast, as a snack, or in a bread basket with your meal. They are especially delicious smeared with salted butter.
How To Make Irish Soda Bread Muffins
Begin by combining the dry ingredients — the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, granulated sugar, and caraway seeds — in a medium bowl.
Whisk to combine and set aside.
In a separate large bowl, combine the the liquid ingredients: the egg, buttermilk and melted butter.
Whisk to combine. The mixture may look a little curdled; that’s okay and normal.
Add the dry ingredients and the currants to the liquid mixture.
Use a rubber spatula to mix until just combined; the batter will be very thick. Do not overmix or the muffins may be tough.
Spoon the batter into the prepared muffin pan, filling the cups about 3/4 full. Sprinkle the turbinado (or sparkling white) sugar evenly over the muffins.
Bake the muffins for 18 to 20 minutes, or until golden and set and a cake tester inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool until you’re ready to serve.
Serve these Irish soda bread muffins warm out of the oven. They are delicious with softened salted butter. This recipe is modestly adapted from King Arthur Flour, one of my favorite baking resources (read the many rave reviews here).
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Irish Soda Bread Muffins
- 1-3/4 cups all-purpose flour, spooned into measuring cup and leveled off
- 1/2 cup whole wheat flour, spooned into measuring cup and leveled off
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1/3 cup granulated sugar
- 2 teaspoons caraway seeds
- 1 large egg
- 1 cup buttermilk
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1-1/3 cups currants
- 1-1/2 tablespoons turbinado or sparkling white sugar, for topping
- Preheat the oven to 400°F and set an oven rack in the middle position. Grease a standard muffin pan with nonstick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, granulated sugar, and caraway seeds.
- In a separate large bowl, whisk together the egg, buttermilk and melted butter.
- Add the dry ingredients and the currants to the liquid mixture. Use a rubber spatula to mix until just combined; the batter will be very thick. Do not overmix.
- Spoon the batter into the prepared muffin pan, filling the cups about 3/4 full. Sprinkle the turbinado (or sparkling white) sugar evenly over the muffins.
- Bake the muffins for 18 to 20 minutes, or until golden and set and a cake tester inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool until ready to serve. Serve warm, preferably with salted butter.
- Make-Ahead Instructions:These muffins are best served fresh out of the oven but leftovers will keep for a few days in a sealed container at room temperature.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
- Per serving (12 servings)
- Serving size: 1 muffin
- Calories: 224
- Fat: 7 g
- Saturated fat: 4 g
- Carbohydrates: 38 g
- Sugar: 19 g
- Fiber: 2 g
- Protein: 5 g
- Sodium: 184 mg
- Cholesterol: 32 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.