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Irish Soda Bread Muffins

Submitted by: | Source: King Arthur Flour website

2010-05-08 Other
5 11

Classic flavors of Irish Soda Bread baked in coffee break sized muffins. You can leave in the caraway seeds or not.

  • Servings: 12 muffins
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 35-40 minutes


1½ cups King Arthur Unbleached All-purpose Flour
¾ cup King Arthur 100% White Whole Wheat Flour
2 tsp Baking Powder
¼ tsp Baking Soda
½ tsp Salt
⅓ cup Granulated Sugar
1½ cups Currants (first Choice) or Raisins
½ – 2 tsp Caraway Seeds, to taste
1 Large Egg
1 cup Buttermilk, yogurt, or sour cream
6 Tbsp Butter, melted; or ⅓ cup vegetable oil
Sparkling White Sugar, for topping


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

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

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

4) Quickly and gently combine the dry and wet ingredients; honestly, this won'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.

5) 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 sparkling white sugar, if desired.

6) Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. 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.