Irish Soda Muffins
It’s almost March! Spring is on the horizon along with the holidays of St. Patrick’s day and also Easter. I don’t know about you, but we are eager for Spring….the warmer temperature, the shining sun and nature begins to come back to life. We see the color green return. Ah, yes – green….a reminder of St. Patrick’s Day. A fun traditional Irish holiday that started based on a fascinating man named Patrick. Click to learn more about the story of Patrick and why we celebrate every year on March 17th. It will give you insight and a greater appreciation of this annual holiday other than just clovers, parades and wearing green.
I do not have much Irish in my blood line, but that doesn’t stop us from celebrating! Each year on St. Patrick’s day I try to dabble into some classic Irish recipes and fun green desserts. Below is a delicious twist on classic Irish Soda bread. These Irish Soda Muffins are dense, moist and actually a perfect addition to meals year round (I occasionally make these instead of corn bread muffins) eat them plain, slathered in butter or dipped in honey…whatever your preference, it’s sure to be delicious!
Irish Soda Muffins
Ingredients
- 2 cups All purpose Flour
- 3 Tbs Sugar
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup salted butter chilled
- 1 cup buttermilk
- 1 large egg beaten
Instructions
- Preheat oven to 375 degrees. Spray muffin tin with nonstick spray.
- In a large bowl, mix together flour, sugar, baking soda, baking powder and salt.
- With a pastry blender, blend butter into dry mixture until it resembles coarse crumbs.
- In another bowl, mix together buttermilk and eggs until blended.
- Combine buttermilk mixture and dry ingredients and stir to combine.
- Spoon batter into muffin cups
- Bake approximately 18-22 minutes or until tester in center comes out clean. Do not over bake.
- Remove from oven and allow to cool 5 minutes before removing from tins.
Recipe doesn’t specify the amount of baking soda. It only mentions baking powder, in the ingredients.
Hi Sylvia,
Thank for reading our blog. Double thanks for catching my error. It is 1/2 tsp baking soda. I corrected it in the recipe. Hope you enjoy them!
I’m addicted to Irish soda bread, and love the idea of them as individual muffin-sized servings. However, I don’t see raisins in the ingredient list – if I wanted to add those, how much would I use? I also really love the sprinkle of bar sugar on top of a loaf of soda bread, so I think I would try adding that here, too.
Hi Linda,
Enjoy!
The original recipe calls for 3/4 cup of currants. My family are not fans of raisins so over the years I have modified the recipe and left them out. Just gently stir them in at the end before spooning the mixture into the muffin tins. I will add it into the recipe as an option.
Shelby,
So eager to try some of these March recipes!
From the soda muffins to the mint cookies and oh, yum, the reubens!
Thanks for all the fun ideas!
Happy March to you and your family!
Love,
Cath
Thanks Cath! Lots of fun recipes indeed. Hope to see you around soon!
The Irish Soda Muffins were delicious!! Thank you for the recipe.
Thanks for the kind comment, glad you enjoyed them. Thanks for following along on our blog!
Can these be made with gluten-free flour?
Yes, definitely!
Yes, these could be made with gluton free flour.
I apologize; I missed your comment. I hope that you tried them and that they turned out great.