Just in time for St. Patrick’s Day, we’ve got an Irish recipe you can make with ingredients you already have in the pantry!
Irish Soda Bread is most often baked in a round and served sliced, spread with butter and often preserves. This version is baked in muffin cups to cut down on baking time, so it’s not totally authentic- but the taste and texture are just the same.
I find this recipe to be somewhere in between a bread and a scone in texture- slightly chewy, with a heavy crumb and a crisp exterior. You can use more or less caraway depending on your tastes- start with the amount listed in the recipe and go from there, as the flavour can overwhelm. If you can find it, these Irish Soda Bread Muffins are delectable spread with Irish or European-style butter.
- 3 1⁄2 cups flour
- 1⁄2 cup sugar
- 1⁄2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups buttermilk
- ¼ cup melted butter
- 2 eggs
- ¾ cup raisins
- 1 teaspoon caraway seeds
- Preheat oven to 400F and grease or line two muffin tins- this recipe should make 16 large muffins.
- Whisk the dry ingredients together in a large bowl.
- Add the eggs to the buttermilk with the melted butter and whisk to combine.
- Pour into the flour mixture and stir with a wooden spoon until the mixture is almost combined. Add the raisins and caraway seeds and stir until no more flour is visible.
- Use a large ice cream scoop to spoon the batter into the muffin tins- you want to fill them about ¾ of the way full. If desired, sprinkle with coarse sugar.
- Bake for 15-20 minutes until risen and golden brown. Insert a toothpick in the center of a muffin to check doneness- if it comes out clean, they are cooked through.
- Let cool 3-4 minutes in the pan, then turn out onto a cooling rack to cool completely.