These easy Irish soda bread muffins are a quick, cozy twist on classic Irish soda bread — with a tender crumb, slightly sweet flavor, and a perfectly crusty top. Ideal for St. Patrick’s Day or your next soup night!
I’m a firm believer that a meal isn’t complete without a carb (this made my brief keto phase VERY difficult). And when it comes to dinner carbs, these Irish soda bread muffins check ALL the boxes.
These individual portions of classic soda bread combine the heartiness of the traditional quickbread with the convenience of muffins, making them perfect for everything from a St. Patrick's Day celebration to a cozy weekend breakfast.
What Makes These Irish Soda Bread Muffins Special?
Traditional Irish soda bread gets a fun twist in these cute little muffins. In muffin form, these strike the perfect balance of crusty exterior and tender interior, with a hint of sweetness that makes them irresistible. And the texture is *chef’s kiss* They’re slightly denser than a traditional muffin (without being crumbly), but not as dry as a scone. The best part? You can have them ready in about 30 minutes!
The science behind soda bread is fascinating — Irish soda bread is a traditional quick bread that doesn’t require any yeast. The chemical reaction between the baking soda and Greek yogurt creates tiny bubbles that help these muffins rise beautifully without yeast, resulting in a delicious, tender, slightly sweet muffin.
These muffins are:
- Easy to bake — these muffins can be on the table in under 30 minutes using simple, minimal ingredients you can easily find at the grocery store.
- Great for breakfast or dinner — the slight sweetness of these muffins makes them equally perfect alongside soups and stews, a delicious breakfast with butter and jam, or for an afternoon snack with a cup of tea.
- Perfectly portable — all the deliiousness of a traditional soda bread, with the added bonus that their individual size makes them great for lunchboxes, potlucks, or snacking on the go (no slicing required!).
Whether you're celebrating St. Patrick's Day or just craving a delicious homemade treat, these Irish soda bread muffins are a fast and cozy win. Let’s get baking!
Ingredients
- All-purpose flour: The sturdy base of your muffins that gives them structure and that classic soda bread texture.
- Granulated sugar: Just enough to add a touch of sweetness and balance the tang of the yogurt or buttermilk.
- Baking powder: A leavening agent that works alongside baking soda to help your muffins rise nice and tall.
- Kosher salt: Enhances all the other flavors — never skip the salt, even in sweet bakes!
- Baking soda: Teams up with acidic ingredients like Greek yogurt or buttermilk to create that fluffy texture.
- Raisins or tiny sweet currants: Traditional add-ins that bring chewy bites of natural sweetness to each muffin.
- Caraway seeds: Optional but traditional, caraway seeds add a lightly anise-like flavor that’s classic in Irish soda bread
- Greek yogurt or buttermilk: This provides the acid needed to activate the baking soda for that beautiful rise.
- Unsalted butter: Melted and mixed in for richness, flavor, and just the right crumb.
- Coarse sparkling sugar: A crunchy, sweet topping that gives the muffins a bakery-style finish.
How to Make Irish Soda Bread Muffins
This is an overview of how to make Irish soda bread muffins. See the recipe card below for detailed ingredients and instructions.
Prep. Preheat your oven to 400°F (204°C) and line your muffin pan with cupcake liners.
Mix. In a large bowl, whisk together all dry ingredients, including your raisins or currants. In a separate medium bowl, combine your wet ingredients until well mixed.
Fold. Create a well in the center of your dry mixture and pour in the wet ingredients. Fold together until just combined. It’s going to be stiff and lumpy, and that’s ok. Overmixing will result in tough muffins.
💡 TIP: Don't overmix the batter! Treat these like any quick bread — mix until just combined. A few lumps are your friends!
Bake. Divide the batter among your prepared muffin cups and top with a generous sprinkle of coarse sparkling sugar. Bake for 18-20 minutes, or until a toothpick comes out clean.
💡 TIP: Use a standard muffin tin lined with paper liners, or a greased silicone muffin tin, and fill each cup about ¾ full. I like to use a muffin scoop — it’s fast, less messy, and makes all the muffins the same size.
Cool. Once you remove them from the oven, carefully tip them out of the muffin pan to prevent soggy bottoms and cool them on a wire rack.
Frequently asked questions
Once cooled, store them in a freezer-safe bag for up to 3 months. Reheat in the microwave for 30 seconds for a fresh-from-the-oven taste.
Yes, these muffins are great to keep in your freezer for when you need a last-minute side! Simply bake and cool the muffins completely, pop them in a plastic zip-top bag, and store them in the freezer for up to three months.
Absolutely! They freeze beautifully and can be reheated as needed.
Irish beef stew and corned beef and cabbage are classic options, but these would be great with any soup or stew, or as an addition to a cozy brunch spread.
Sour cream makes an excellent substitute, or you can create your own buttermilk by adding 1 Tablespoon of white vinegar or lemon juice to 1 cup of regular milk.
While they're a traditional ingredient, you can skip them if they're not your thing. The muffins will still be delicious!
Yes! Use your favorite gluten-free baking flour blend.
Variations + Substitutions
- 🔁 If you don’t have Greek yogurt or buttermilk, you can make your own buttermilk by stirring in 1 Tablespoon lemon juice or white vinegar into 1 cup of milk, or simply substitute with the same amount of sour cream.
- 🔁 Make them healthier with whole-wheat flour or gluten-free baking flour.
- 🔁 Swap the currants or raisins for golden raisins, dried cranberries, or (YUM!) chocolate chips.
- 🔁 Sub the coarse sparkling sugar with turbinado sugar, or green sparkling sugar if you’re feeling festive!
- ➡️ Add a sharp white Irish cheddar (I'm partial to Kerrygold Dubliner) for a savory version.
- ➡️ Include orange zest for a citrusy twist.
Special diets
If you have a special diet you're adhering to, here are some ways you can adjust this recipe.
- Gluten free: Replace the flour with a 1:1 gluten-free flour (I like Bob’s Red Mill).
- Dairy free: Replace the buttermilk with a dairy-free yogurt and use a plant-based butter.
Related recipes
Here are some other hearty Irish-inspired dishes:
Before you go...
⭐️ Did you try these Irish soda bread muffins? Leave a comment below and let me know how you served them — I love hearing your twists. And of course, don’t forget to tag me on Instagram! ⭐️
From my kitchen to yours, sláinte!
Print
Irish Soda Bread Muffins
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 12 muffins 1x
Description
Easy to make with simple ingredients and minimal equipment, these Irish soda bread muffins are a quick, cozy twist on classic Irish soda bread — with a tender crumb, slightly sweet flavor, and a perfectly crusty top.
Ingredients
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup raisins
- 1 Tablespoon Caraway seeds
- 1 ½ cups buttermilk or Greek yogurt
- 6 Tablespoons unsalted butter (melted)
- Coarse sparkling sugar, for topping
Instructions
- Preheat the oven to 400°F. Lightly grease a standard muffin pan; or line with papers, and grease the papers.
- In a large mixing bowl, whisk together 3 cups of flour, ½ cup sugar, 1 Tablespoon baking powder, 1 teaspoon kosher salt, ½ teaspoon baking soda, 1 cup of raisins, and 1 Tablespoon of caraway seeds.
- In a separate medium bowl, whisk together 1 ½ cups of buttermilk or Greek yogurt and 6 Tablespoons of melted butter.
- Gently combine the dry and wet ingredients with a large spoon or spatula. Don't overmix; stop stirring as soon as everything is evenly moistened, or the muffins will be tough.
- Spoon the batter into the prepared muffin pan, filling the cups about ¾ full. Top with coarse sparkling sugar.
- 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. Wait 5 minutes, then transfer the muffins to a rack to cool. Serve them warm, either plain or with butter and/or jam.
One more thing!
Browse my favorite side dishes for dinner for more ideas!
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