Delicious Irish Soda Bread Muffins
March is here and that means Spring is on its way! Our family does not do much for St. Patrick’s Day, maybe because we are not Irish. But when I worked I use to cook lots of Corn Beef and Cabbage, thick slices of Irish Soda Bread, Buttered Carrots, Colcannon, and a piece of “Luck of the Irish” Cake“.
At home I cooked Corn Beef and all the trimmings. I added this recipe for Irish Soda Bread Muffins which I know your family is going to love. If you have leftovers make Reuben Casserole. (Recipe from The Cookie Rookie) I am sure it will become a favorite.
If you love Irish soda bread you have to try these soda bread muffins! You can serve them with soup or your favorite Irish-themed dinner! I love Soda Bread but I love Irish Soda Bread Muffins more!
INGREDIENTS…..
- 4 cups all purpose flour
- 3 tbsp sugar
- 1 tsp salt
- 1 tbsp baking powder
- 1 tsp baking soda
- 6 tbsp butter, diced into pieces
- 1 1/2 cups raisins
- 1 egg beaten
- 1 1/2 cup buttermilk
For a little extra burst of sweetness and crunch, top these Irish soda bread muffins with a sprinkle of coarse sparkling sugar.
We love to celebrate St. Patrick’s Day in our house, through their amazing delicious food.
YOU CAN MAKE GLUTEN FREE IRISH MUFFINS…..
Use an equal portion of your favorite gluten-free baking flour mix instead of traditional flour. The texture will be slightly more crumbly, but the muffins are still light and delicious!
YOU CAN FREEZE IRISH SODA BREAD MUFFINS…
Put these cooled muffins in your freezer for about 3 months. If you wrap them in individual portions and put them in a freezer bag, just take them out and defrost at room temperature and enjoy anytime.
Even if you don’t have any traditions for St. Patrick’s Day, I hope that these Irish soda bread muffins will become one.
Happy baking… and happy St. Patrick’s Day.
Grab your apron and lets head to the kitchen and let’s get baking….
Ingredients
- 4 cups all purpose flour
- 3 tbsp sugar
- 1 tsp salt
- 1 tbsp baking powder
- 1 tsp baking soda
- 6 tbsp butter, diced into pieces
- 1 1/2 cups raisins
- 1 egg beaten
- 1 1/2 cup buttermilk
Instructions
- Preheat oven to 425 degrees.
- Line a muffin tin with butter.
- Combine flour, sugar, salt, baking soda and baking powder in a large bowl.
- Work the butter into the dry ingredients with two forks or even your fingers.
- Add raisins and combine.
- In the middle of the mixture, add the egg and buttermilk.
- Stir until combined.
- Add another ½ cup of flour if you find the batter to be too sticky.
- Using a cookie scoop, add 2 scoops of batter to the muffin tins.
- Bake for about 20 minutes or until the muffins are golden and a toothpick comes out clean.
- Most of us do not keep extra buttermilk in our refrigerators. Make your own…Mix 1 ½ cup of milk with 3 tbsp and 1 ½ tsp of white vinegar or lemon juice.