Print

Irish Soda Bread Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 10 reviews

These Irish Soda Bread Muffins are a delightful twist on the traditional Irish soda bread, offering a soft, tender crumb studded with juicy raisins and brightened with orange zest. Perfect for breakfast or a cozy snack, they are quick to prepare and bake into golden, flavorful muffins.

Ingredients

Dry Ingredients

  • 2 ¼ cups (11 ¼ oz / 319 g) all-purpose flour
  • ¼ cup (2 oz / 57 g) granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ⅓ cups (6 ½ oz / 185 g) raisins
  • 2 teaspoons orange zest

Wet Ingredients

  • 1 large egg, room temperature
  • 1 ½ cups (12 fl oz / 360 ml) buttermilk
  • 6 tablespoons (3 oz / 85 g) butter, melted

For Finishing

  • Egg wash (beaten egg or egg mixed with a little water or milk)

Instructions

  1. Preheat and prepare muffin pan: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners. This ensures muffins bake evenly and are easy to remove.
  2. Mix dry ingredients: In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, raisins, and orange zest. Stir these together to evenly distribute all dry components.
  3. Whisk wet ingredients: In a separate measuring jug or bowl, whisk together the large egg, buttermilk, and melted butter until smooth and well combined.
  4. Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined, taking care not to overmix to keep the muffins tender.
  5. Fill muffin cups and apply egg wash: Divide the batter evenly among the prepared muffin cups. Brush the tops of each muffin with the egg wash to help them develop a shiny, golden crust during baking.
  6. Bake the muffins: Place the muffin pan in the preheated oven and bake for 30 to 35 minutes, or until the muffins are golden brown and a skewer inserted into the center comes out clean.
  7. Cool the muffins: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This prevents sogginess and helps retain texture.
  8. Serve and store: These muffins are best enjoyed on the day they are baked, ideally spread with some butter. Store any leftovers in an airtight container at room temperature for up to 2 days to maintain freshness.

Notes

  • Do not overmix the batter; overmixing can make the muffins tough.
  • Raisins can be substituted with currants or dried cranberries if desired.
  • Make sure the egg is at room temperature to achieve better mixing and texture.
  • Egg wash helps the muffins develop a beautiful golden crust but can be omitted if preferred.
  • For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a teaspoon of lemon juice or vinegar.
  • Use fresh orange zest for the best citrus flavor; avoid using the white pith to prevent bitterness.

Find it online: https://recipefeastful.com/irish-soda-bread-muffins-recipe/