Delicious Irish Soda Bread Muffins Recipe

Gather round, good people! I have a delightful recipe to share with thee that is sure to tickle thy taste buds and bring warmth to thy soul. Today, I shall instruct thee in the art of baking delicious Irish Soda Bread Muffins. These delightful muffins are a perfect example of the simplicity and elegance of Irish cuisine.

But before we delve into the recipe itself, let me tell you a bit about this humble yet delectable dish. Irish soda bread has been a staple of Irish tables for centuries. Made from just a few simple ingredients like flour, buttermilk, baking soda, and salt, this bread has a flavor that is both comforting and unique.

And what’s more, these muffins are perfect for St. Patrick’s Day, or any day really! Imagine waking up to the aroma of freshly baked muffins wafting through your home, filling your heart with joy and your stomach with warmth.

So why not give this recipe a try? Trust me; you won’t regret it. It is truly a dish fit for any king or queen, and those who partake shall feel as though they have been transported to another time and place – a place filled with delectable flavors and treasured traditions. So grab thy apron and let us begin!

Why You’ll Love This Recipe

Irish Soda Bread (Muffins)
Irish Soda Bread (Muffins)

Hear ye! Hear ye! Lend me your ears, for I bring forth a recipe that shall delight the senses and bring glee to thy tummy. Allow me to galvanize thee with the reasons why this Irish Soda Bread (Muffins) recipe shall be a staple in thy home.

Firstly, let us talk about the delightful taste. The buttermilk and caraway seeds provide a tangy and savory flavor, while the sweet raisins balance it out with their delightful sweetness. Moreover, the texture is neither too dry nor too moist, making it perfect to enjoy as is or with some butter.

Secondly, this recipe is incredibly easy and quick to make. With simple ingredients such as baking powder, baking soda, salt, sugar, flour, you can have freshly baked bread muffins in just a matter of minutes. No need to wait for hours for dough to rise or any complicated steps to follow. This recipe is perfect for those quick breakfasts or snacking on-the-go.

Thirdly, this Irish Soda Bread (Muffins) recipe uses wholesome ingredients such as whole wheat flour and unbleached purpose flour that are better for thy health than processed ones. It’s perfect for those who seek healthy and nutritious baked goods while satisfying their sweet tooth.

Lastly, this recipe is suitable for all occasions – whether it’s a family breakfast on weekends or a St Patrick’s Day celebration. The aroma of freshly baked bread muffins will bring warmth and happiness to any gathering.

Henceforth, I beseech thee – try this Irish Soda Bread (Muffins) recipe at once and relish in its flavorsome wonder!

Ingredient List

 Golden muffins fresh out of the oven
Golden muffins fresh out of the oven

Here are the ingredients you will need for these Irish Soda Bread Muffins:

Dry Ingredients:

  • 2 cups of unbleached all-purpose flour
  • 2 cups of white whole wheat flour
  • 1 cup of raisins
  • 1 teaspoon of salt
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda

Wet Ingredients:

  • 2 cups of buttermilk
  • 1 large egg
  • ½ cup (1 stick) of unsalted butter, melted and cooled to room temperature

Optional Additions:

  • A pinch of caraway seeds for added flavor.


You can substitute the white whole wheat flour with regular whole wheat flour or all-purpose flour. Also, if you don’t have buttermilk on-hand, feel free to make your own by mixing one tablespoon of lemon juice or white vinegar with one cup of milk. Let it sit for a couple of minutes until it slightly thickens before using it.

The Recipe How-To

 Crunchy crust and moist center
Crunchy crust and moist center

Mixing the Dry Ingredients

To begin with, preheat your oven to 375°F (190°C). In a large bowl, mix 4 cups of all-purpose flour, 1/4 cup of white sugar, 1 teaspoon of salt, 1 teaspoon baking powder, and 1 teaspoon baking soda. You want to mix all these ingredients very well together. If you are not fond of raisins, you may skip adding them at this point.

Mixing the Wet Ingredients

In another bowl, whisk together one and a half cups of buttermilk and one large egg. Then pour this buttermilk mixture into the dry ingredient mixture until just combined. Don’t overmix it.

Forming the Dough

Next, fold in one cup of raisins into the mixture until they are spread evenly throughout. The dough should be shaggy and sticky so don’t worry if it looks rough.

Baking the Muffins

Scoop the dough onto a muffin tin-lined with cupcake liners. Make sure not to overfill each muffin liner since they will rise while baking. In a small bowl, mix together a quarter cup each of granulated sugar and butter until crumbly. Sprinkle this on top of each muffin before baking for about 20-25 minutes or until lightly browned.

Serve hot and enjoy!

Substitutions and Variations

 My favorite breakfast treat
My favorite breakfast treat

Methinks that you might have some difficulty obtaining all of the ingredients for this recipe or perchance thou may just desire to put thy own spin on this classic soda bread muffins recipe. Fret thee not, for I have compiled a list of substitutions and variations that shall delight thy palate.

Firstly, thou canst replace the raisins with dried cranberries, currants or chopped dates. If thou prefer not to include any fruit, simply omit them from the recipe entirely.

Secondly, thou canst experiment with different types of flour to suit thy taste and health preferences such as whole wheat flour or white whole wheat flour. Methinks that substituting half of the purpose flour with whole wheat flour shall be a perfect compromise between nutrition and flavor.

Thirdly, caraway seeds can be added to the dough to impart a hint of anise flavor that complements the raisins. However, if thou dost not like anise or dislikes texture in thy muffins, thou couldst skip them entirely.

Fourthly, buttermilk can be substituted with milk soured with vinegar or lemon juice at a ratio of 1 tablespoon per 1 cup of milk. Alternatively, yogurt or sour cream can also be used as substitutes for buttermilk.

Fifthly, methinks that this soda muffins recipe ought to honor St. Patrick’s Day by adding green-colored sprinkles or dyeing the dough green using food coloring.

Finally, If thou art feeling bold and adventurous, thou couldst cut a deep believed cross on the top bread of traditional soda breads before baking it. This not only creates an attractive pattern but also helps with circulation whilst baking.

Serving and Pairing

 Perfect with a pat of butter and a cup of tea
Perfect with a pat of butter and a cup of tea

Hark! These Irish soda bread muffins, fresh from the oven, will delight your senses with their warm, hearty scent. My friends, I relish all chances to eat them, and I believe you will too.

These muffins are versatile and can be served either as a snack or a side dish. You can butter them up, serve them with Irish stew, or even with some strawberry jam for breakfast the next day. They’re perfect to take on a picnic with a pot of tea.

For an authentic Irish meal, I suggest pairing these muffins with dishes like colcannon or corned beef and cabbage. The sweet raisins embedded in the fluffy muffins complement savory dishes so well that you cannot resist them at any given time of the day.

For those who relish a cup of tea, pair these muffins with a cup of Darjeeling tea or earl grey tea. The intense flavor of caraway seeds can blend perfectly with various types of teas.

These delicious Irish soda bread muffins are perfect for St. Patrick’s Day as they represent Irish culture so beautifully. Make sure you have enough for your guests because these home-made ingredients are such crowd favorites that people might ask for seconds and even thirds!

Make-Ahead, Storing and Reheating

 The smell of warm bread filling my kitchen
The smell of warm bread filling my kitchen

Hark! One may not have the time nor the inclination to bake every morning. But fear not, for these Irish Soda Bread Muffins can be made ahead and stored for later enjoyment.

To make these muffins ahead of time, one may follow the recipe as directed and bake the muffins up to a day in advance. However, it is best to store them properly to ensure they remain fresh and moist.

For storage, I recommend placing them in an airtight container or a re-sealable plastic bag at room temperature for up to 2 days.

But if ye desire them to last longer or will not consume them within two days, ye may store them in the freezer. To do so, wrap each muffin tightly in plastic wrap and place them in a freezer-safe container, labeling them with the date. They can be stored in the freezer for up to three months.

To reheat the muffins, preheat thy oven or toaster oven to 350°F (175°C). Place the desired number of muffins on a baking sheet and heat for about 10-12 minutes until warm throughout. Alternatively, microwave them on high for about 10-15 seconds until heated through.

And yea, it is important to note that reheating these muffins will dry them out slightly, so it is best to enjoy them fresh from thy oven or after being stored for no more than two days.

With this knowledge in thy mind, thou art now able to enjoy these delectable Irish Soda Bread Muffins anytime thy heart desires – whether freshly baked or reheated.

Tips for Perfect Results

 A twist on traditional Irish soda bread
A twist on traditional Irish soda bread

When perfecting the art of making Irish Soda Bread Muffins, there are a few tips that can help achieve perfection. One key tip is to use fresh ingredients, especially the baking soda and baking powder. These ingredients have leavening properties that are activated by moisture and acid and can lose their effectiveness over time.

Another tip is to mix dry ingredients before adding them to the wet ingredients. This ensures that there are no lumps in the batter and that all ingredients are evenly distributed. When combining the dry ingredients, it is also important to measure them correctly using a measuring cup or scale for best results.

Additionally, placing a cross on top of the muffins before baking is believed to bring good luck. This tradition dates back to the 19th century when bread was a central element of the Irish diet. The cross also helps the muffins cook evenly and gives them an attractive appearance.

Using buttermilk instead of regular milk adds a tangy flavor and acidity, which reacts with baking soda to help rise and add texture to baked goods. Also, if you want to make these muffins healthier, try using whole-wheat flour or combining it with white flour for more nutritional content.

Finally, adding caraway seeds provides an extra burst of flavor and can be a traditional addition to Irish Soda Bread Muffins. Alternatively, adding raisins or currants provides sweetness and texture.

By following these tips, you can ensure perfectly baked Irish Soda Bread Muffins every time. Enjoy them as a delicious snack, side dish, or with your favorite meal.


Verily, thou mayest wonder about the intricacies of this Irish soda bread (muffins) recipe. That’s why I have compiled a list of frequently asked questions, to assuage thy doubts and fears. Read on, and be enlightened.

Is there a difference between soda bread and Irish soda bread?

Irish soda breads vary in certain ingredients depending on the location. For instance, American versions usually include caraway seeds and raisins. On the other hand, Irish soda bread typically doesn’t have either of these extras.

What is the deal with Irish soda bread?

In regions of Southern Ireland, bread is baked in a traditional round shape with a cross cut on top. It is believed that this practice was done for superstitious reasons as people believed it would keep their household safe by warding off evil spirits or releasing fairies.

Why do you put a cross on Irish soda bread?

Back in the 19th century, a popular belief emerged that cutting a cross on top of soda bread was not only a way to let the devil out while baking, but also served as a symbolic blessing and an expression of gratitude.

What happens if you use baking powder instead of baking soda in Irish soda bread?

When replacing baking soda with baking powder, it’s important to keep in mind that baking powder is not as potent in leavening as baking soda. Therefore, you will have to use a larger amount of baking powder to achieve the same desired result.

Bottom Line

In conclusion, I highly recommend giving this Irish Soda Bread Muffins recipe a try. The delicious blend of ingredients, including buttermilk, raisins, and caraway seeds make for a perfect baked good to celebrate St. Patrick’s Day or any occasion. Not to mention, the simple preparation and baking process makes it easy for even the newest of bakers to achieve perfect results. Plus, with various substitutions and variations available, these muffins can be customized to fit anyone’s personal taste preferences.

So, if you’re in need of a new go-to baked good recipe or looking for something special to celebrate St. Patrick’s Day, look no further than this Irish Soda Bread Muffins recipe. Give it a try and savor the delicious flavors and textures that come with each bite. Happy baking!

Irish Soda Bread (Muffins)

Irish Soda Bread (Muffins) Recipe

When my husbands Grandma kept throwing her teeth in the trash at the nursing home, they eventually stopped letting her keep them in her room (trust me, this was a good decision!!) Unfortunately, this also meant that it was harder for her to eat certain food and crusty breads were in that category. So I set out to make an Irish Soda Bread she could easily eat. So here it is, my Irish Soda Bread muffins! Nothing like traditional Irish Soda Bread, they are a soft buttery muffin with raisins. Very easy for my senior citizen friends at the nursing home to eat.
Course Appetizer or snack
Cuisine Irish
Keyword < 60 Mins, Breads, For Large Groups, Quick Breads, St. Patrick's Day
Prep Time 15 minutes
Cook Time 25 minutes
Servings 24 muffins
Calories 225.9kcal


  • 3 1/4 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups raisins
  • 1 1/3 cups buttermilk
  • 1 1/3 cups butter, softened (I use 2 sticks and 5 Tablespoons off a third stick)


  • Pre heat oven to 350. Put cupcake wrappers/ liners in a muffin pan.
  • Combine all the ingredients except the raisins, mix with an electric mixer till well blended.
  • Stir in the raisins by hand.
  • Spoon the batter into muffin pan lined with cupcake wrappers. The batter is thick, I fill the cups almost full.
  • Bake for 25- 30 minute (until a toothpick comes out clean).
  • Allow to cool, serve with softened butter or margarine . Enjoy!


Serving: 64g | Calories: 225.9kcal | Carbohydrates: 31.5g | Protein: 2.7g | Fat: 10.6g | Saturated Fat: 6.6g | Cholesterol: 27.6mg | Sodium: 222.1mg | Fiber: 0.9g | Sugar: 16.2g

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