Small-Batch Irish Soda Bread Muffins

Irish Soda Bread Muffins — moist buttermilk muffins with raisins — are a delicious nod to Ireland and a perfect way to use leftover buttermilk. Make a batch for St. Patrick’s Day or any cozy morning.

Every spring I get a little homesick for Ireland. I spent time studying in Limerick years ago, walking through tree-lined paths, visiting an old castle near campus, and learning to cook for myself for the first time. Those memories inspire the recipes I return to, and these muffins are one of them.

These Irish Soda Bread Muffins are a softer, moister interpretation of classic soda bread. Where traditional Irish soda bread relies on just flour, baking soda, salt, and buttermilk, this muffin version adds a touch of sugar, an egg yolk, butter, and oil for tenderness and texture. Raisins are optional but provide a lovely sweet contrast.

Baked in a muffin tin, they’re easy to share, ideal for breakfast on the go, and freeze well for future mornings. Because the crumb is moister than a typical soda bread loaf, they don’t need butter to enjoy — but you certainly can add a light smear if you like.

What is Irish soda bread?

Irish soda bread is a quick bread leavened with baking soda instead of yeast. The simplest versions contain four main ingredients:

1. All-purpose flour
2. Baking soda
3. Salt
4. Buttermilk

This muffin adaptation includes a few extra ingredients to make a tender, moist muffin while honoring the original flavors.

Can you make these without raisins?

Yes. Omit the raisins if you prefer plain muffins or substitute dried currants or chopped dried apricots for a different fruity note.

Substituting milk for buttermilk

Buttermilk contributes both flavor and the acidity needed to react with baking soda. For best flavor, use buttermilk. If you don’t have it on hand, you can make a quick substitute by adding 1/2 tablespoon lemon juice or white vinegar to a 1/2 cup of whole milk, letting it sit a few minutes until slightly thickened.

How to make Irish Soda Bread Muffins

These muffins are quick and forgiving. You don’t need a mixer — a spoon and a large bowl are enough.

1. Preheat oven to 400°F (200°C). Grease 6 wells in a 12-cup muffin pan or line 6 wells with paper liners.
2. In a large bowl, whisk together the dry ingredients: flour, 1/4 cup sugar, baking powder, salt, and baking soda.
3. In a separate bowl or measuring cup, whisk the egg yolk, buttermilk, melted butter, and vegetable oil until combined.
4. Add the wet mixture to the dry ingredients and stir gently until just moistened. Fold in raisins if using.
5. Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Sprinkle the tops with the remaining 1/2 teaspoon sugar for a touch of sparkle.
6. Bake 15–18 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan, then transfer to a rack to cool completely or serve warm.

To plump raisins

1. Place raisins in a small bowl and pour hot water over them until submerged. Let sit 5 minutes, drain, and pat dry before folding into the batter.

Ingredients (makes 6 muffins)

• 1 cup + 2 tablespoons all-purpose flour
• 1/4 cup + 1/2 teaspoon granulated sugar (divided)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 1 large egg yolk, room temperature
• 1/2 cup buttermilk, room temperature
• 2 tablespoons (1 ounce) unsalted butter, melted
• 2 tablespoons vegetable oil
• 1/4 cup raisins, plumped (optional)

Storage and freezing

Store cooled muffins in an airtight container at room temperature for up to 1 week. To freeze, wrap muffins individually in plastic wrap or foil, place in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature or warm briefly in a low oven or microwave.

Serving suggestions

These muffins pair well with savory Irish dishes like corned beef and cabbage, Guinness-based stews, or a simple breakfast spread of butter, jam, and a strong cup of tea or coffee. They make a cozy addition to any brunch or holiday table.

Irish Soda Bread Muffins (Small Batch)

Yield:
6 muffins

Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Moist buttermilk muffins with raisins—an easy, small-batch take on Irish soda bread.

Ingredients

• 1 cup + 2 tablespoons all-purpose flour
• 1/4 cup + 1/2 teaspoon granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 1 large egg yolk, room temperature
• 1/2 cup buttermilk, room temperature
• 2 tablespoons (1 ounce) unsalted butter, melted
• 2 tablespoons vegetable oil
• 1/4 cup raisins, plumped (optional)

Instructions

1. Preheat oven to 400°F. Grease 6 cups in a 12-cup muffin pan or line with 6 paper liners.
2. In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, salt, and baking soda.
3. In a separate bowl or measuring cup, beat together the egg yolk, buttermilk, melted butter, and oil.
4. Gradually stir the wet mixture into the dry ingredients until just moistened. Fold in the raisins if using.
5. Fill each muffin cup about three-fourths full. Sprinkle tops with the remaining 1/2 teaspoon sugar.
6. Bake 15–18 minutes, or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from the pan. Serve warm or cooled. Store in an airtight container for up to 1 week.

To plump raisins:

1. Place raisins in a bowl and pour hot water over them until covered. Let sit 5 minutes, drain, and pat dry before using.

Originally published March 3, 2014. Recipe adapted from a classic soda bread muffin idea.