Irish Soda Bread Muffins

12 muffins
30 min

Take what's best about Irish Soda Bread and turn it into fluffy delicious take-anywhere muffins!

Irish Soda Bread Muffins, ay?

Yeah, I’ve never made nor have I ever even eaten soda bread before. I know.  You’re looking at your screen like I’m an alien with three heads.

A friend asked me for a handheld version, one she could share. This set off a week+ long research project, a multi-site-read-up event as I’m wont to do.  Ya know, first discovering what soda bread is, where it came from, how it has evolved, what recipe might be closest to its origins, looking at modern-day recipes and variations in comparison, etc. etc. etc. and etc.

Heh, yep, this is what happens. I love me some research.

Ultimately I wanted to find something that a.) wasn’t too far awry from original soda breads (though egg and sugar, yeah, awry), b.) was not fussy, c.) used easy to locate ingredients or ingredients she might likely have on hand, d.) sweet but not too sweet, and e.) portable.

Drop on by The Bake Dept for lots of other muffin recipes in addition to this great one!

After a short bake....

...and a brief cool...

...I ripped one of these open while it was still kinda warm, ……oh the joy of being the baker, treats fresh and warm moments from the oven…oooohh yes, woozy….

But yay, huge success, said my friend!  They were delicious, perfectly sweet and she’s looking forward to sharing.  Whewwww!  Yay!  

Be sure to drop by The Bake Dept for more on this recipe and many other winners!

Recipe details
  • 12  muffins
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
Show Nutrition Info
Hide Nutrition Info

  • 6 tablespoons (85 g) butter, melted
  • 2 1/4 cups (270 g) all-purpose flour
  • 2 teaspoons (8 g) baking powder
  • 1/4 teaspoons (1.5 g) baking soda
  • 1/2 teaspoon (3 g) fine sea salt
  • 1/3 cup (66 g) granulated sugar
  • 3/4 cups (107 g) currants (or raisins, or dried fruit of choice)
  • 1/2 to 2 teaspoons (2-7 g) caraway seeds (to taste)
  • 1 large egg
  • 1 cup (227 ml) buttermilk (or yogurt)
  • extra sugar for sprinkling

Melt the butter and set aside to cool slightly.
Preheat oven to 400° F (200° C). Using baking liners, line a 12 well muffin tin.
Add the flour, baking powder, baking soda, salt, sugar, currants, and caraway seeds if using into a larger bowl and blend lightly.
In the butter bowl, add the egg and buttermilk, whisking to break up larger butter clumps.
Pour the wet mix into the dry mix and using a large non-stick spatula or implement of choice, very gently fold everything together until the dry is barely moist. Over mixing will result in heavy, tough muffins so avoid the urge.
Split the thick batter between the 12 muffin cups and sprinkle the tops with sugar if desired.
Bake for 20 minutes or until a tester comes out clean (a few crumbs are ok) from a center muffin.
Remove the tin from the oven and set on a rack. Carefully tip the muffins on an angle so the bottoms are up, keeping them from turning soggy. Let cool for five minutes then remove the muffins to a cooling rack to cool and serve.
  • Be sure to swing by for tips, trick, and more details plus a whole lot more!
Becky at The Bake Dept
Want more details about this and other recipes? Check out more here!
  • Pinning! This will be nice for my co workers! Always cook and / or bake for each season, holiday or occasion and sometimes, just because. Plus they are good recipe testers for the wacky concoctions I dream up. These just look like fun for any day! Thanks for sharing!

    • Becky at The Bake Dept Becky at The Bake Dept on Mar 02, 2022

      Excellent, thank you! Boy, I really want to be one of your coworkers now, wow, how lucky are they! Absolutely, these would be delicious any time of year. Thank you very much!

  • Paula Engstrom Paula Engstrom on Mar 03, 2022

    I am born & bred Irish through & through and grew up making Soda Bread with all the variations - however I have to admit that this is the "BEST EVER" recipe !! It makes the bread light & fluffy (instead of dense) and not the overpowering soda taste (bread soda (bicarb) actually burns my mouth). Just fantastic :)

    • Becky at The Bake Dept Becky at The Bake Dept on Mar 03, 2022

      I was getting so nervous reading your comment, Irish through and through! I thought oh my, I'm so in trouble but whew! I'm so thrilled you loved it! Thank you very very much!