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Irish Soda Bread Muffins Recipe

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4 from 5 reviews

These Irish Soda Bread Muffins are a delightful twist on traditional soda bread, baked into convenient, individual-sized portions. Featuring a tender crumb enriched with buttermilk and studded with sweet currants, these muffins are lightly sweetened and topped with a sprinkle of coarse sugar for a subtle crunch. Perfect for breakfast, brunch, or a snack, they come together quickly and require no yeast, relying on baking powder and baking soda for rise.

Ingredients

Wet Ingredients

  • 6 tablespoons butter (salted)
  • 1 cup buttermilk
  • 1 large egg

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt (Morton)
  • 1 ⅓ cups currants

Topping

  • Coarse sugar (Demerara, turbinado, or cane), about ½ teaspoon per muffin

Instructions

  1. Preheat and Prepare Muffin Pan: Preheat your oven to 400°F (204°C). Generously grease a standard 12-cup muffin pan with nonstick cooking spray or line each cup with cupcake liners to prevent sticking.
  2. Melt Butter and Mix Wet Ingredients: In a microwave-safe bowl or Pyrex measuring cup, melt the butter by heating on high power for 1 to 1½ minutes until completely melted. Stir in the buttermilk until combined, then add the egg and whisk together thoroughly to create a smooth wet mixture.
  3. Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, granulated sugar, and currants ensuring even distribution of leavening agents and fruit.
  4. Mix Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir gently, scraping the bottom and sides of the bowl, just until all the flour is incorporated. The batter will be thick and somewhat sticky — avoid over-mixing to keep the muffins tender.
  5. Fill Muffin Cups and Add Topping: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Lightly sprinkle about ½ teaspoon of coarse sugar on top of each muffin for a crunchy, sweet finish.
  6. Bake: Place the muffin pan in the oven and bake for 20 to 22 minutes, or until the muffins have risen, are domed on top, and a light golden brown color. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean.
  7. Cool and Serve: Remove the muffins from the oven and let them cool in the pan for 2 minutes. Then transfer them to a wire rack to cool briefly. Serve warm or at room temperature, plain or with butter and/or jam as desired.

Notes

  • Do not over-mix the batter; overworking can result in tough muffins.
  • Substitute raisins or dried cranberries for currants if preferred.
  • Using coarse sugar on top adds a pleasant texture and slight sweetness.
  • These muffins are best enjoyed within 1-2 days but can be frozen for up to 1 month.
  • Make sure to measure flour accurately by spooning it into your measuring cup and leveling it off to avoid dense muffins.

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