How can you store Irish soda bread muffins?

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.

Do Irish soda bread muffins freeze well?

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.

Can I make these muffins ahead of time?

Absolutely! They freeze beautifully and can be reheated as needed.

What to serve with Irish soda bread muffins?

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.

What if I don't have Greek yogurt?

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.

Are caraway seeds necessary?

While they're a traditional ingredient, you can skip them if they're not your thing. The muffins will still be delicious!

Can I make these gluten-free?

Yes! Use your favorite gluten-free baking flour blend.

Easy Irish Soda Bread Muffins

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

Units Scale

3 cups all-purpose flour
1/2 cup granulated sugar
1 Tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup raisins
1 Tablespoon Caraway seeds
1 1/2 cups buttermilk or Greek yogurt
6 Tablespoons unsalted butter (melted)
Coarse sparkling sugar, for topping

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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, 1/2 cup sugar, 1 Tablespoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon baking soda, 1 cup of raisins, and 1 Tablespoon of caraway seeds.
In a separate medium bowl, whisk together 1 1/2 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 3/4 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.