Go Back
A golden brown batch of freshly baked Irish Soda Bread Muffins sits on a rustic wooden table.

Easy Irish Soda Bread Muffins

These foolproof muffins capture the craggy, tender texture and iconic tang of traditional Irish soda bread in a convenient individual portion. The secret lies in a swift, minimal-mix technique using cold buttermilk to harness the chemical leavening power of baking soda. The result is a rustic, quick-to-make bake that's perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast, Snack
Cuisine: Irish
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 ½ cups 360ml
  • 2 tablespoons unsalted butter, melted for brushing
  • Optional: 1 cup raisins or currants
  • Optional: 1 tablespoon caraway seeds

Equipment

  • Large mixing bowl
  • Whisk
  • Fork
  • Measuring cups and spoons
  • Standard 12-cup muffin tin
  • Bench scraper or sharp knife
  • Serrated knife
  • Pastry brush
  • Wire cooling rack

Method
 

  1. Preheat oven to 400°F (200°C). Generously grease a standard 12-cup muffin tin.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt. If using optional add-ins like raisins or caraway seeds, toss them with the dry ingredients to coat.
  3. Make a well in the center of the dry ingredients. Pour in the cold buttermilk all at once.
  4. Using a fork or your fingertips, mix swiftly and gently. Stop as soon as a shaggy, sticky dough forms and no dry flour remains. Do not knead; the dough will be wet and ragged.
  5. Turn the dough out onto a lightly floured surface. With floured hands, gently pat it into a rough circle about 1-inch thick.
  6. Using a bench scraper or sharp knife, cut the dough into 12 roughly equal portions. Quickly shape each into a loose ball and place in the prepared muffin cup.
  7. Using a serrated knife, score a deep 'X' on the top of each muffin ball.
  8. Bake for 18-22 minutes, until deeply golden brown and the muffins sound hollow when tapped on the bottom.
  9. Remove from the oven and immediately brush the tops with the melted butter. Let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm.

Notes

For best results, ensure all ingredients are measured and equipment is ready before mixing. The buttermilk must be cold to slow the leavening reaction. Do not overmix; a shaggy, sticky dough is correct. Store completely cooled muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Variations include adding 1/2 cup of shredded sharp cheddar cheese or a teaspoon of dried herbs to the dry ingredients for a savory twist.