Irish Soda Bread Muffins

Did you know that you can get your fix for Irish soda bread in muffin form? These tasty muffins have all of the flavors you love in Irish soda bread but in the form of a tender muffin.

The recipe is quick and easy to throw together. The muffins aren’t overly sweet and go so well with a cup of coffee or tea. Feel free to slather butter on the warm muffins. I didn’t add any jam to mine, but I’m sure jam would be a nice addition.

Happy St. Patrick’s Day!

Irish Soda Bread Muffins

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Ingredients

2 1/4 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup sugar
1 cup currants (or raisins)
1 tsp. caraway seeds, optional (I always include them)
1 large egg
1 cup buttermilk, yogurt, or sour cream (I used sour cream)
6 tbl. butter, melted; or 1/3 cup vegetable oil (I used vegetable oil)

Directions

Preheat the oven to 400° F. Lightly grease a standard muffin pan; or line with papers and grease the papers.

In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants (or raisins), and caraway seeds if using.

In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).

Quickly and gently combine the dry and wet ingredients; it shouldn’t take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.

Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Top with a sprinkle of white sugar, if desired.

Bake the muffins for 18 to 20 minutes or until a cake tester inserted into the center of a muffin comes out with tender crumbs clinging. Remove them from the oven.

Tip the muffins in the pan, so their bottoms don’t get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.