Who says Irish soda bread has to be made in a round or loaf pan?

Foodie Favorite: Irish Soda Bread Muffins

Celebrate St. Patrick's Day accordingly


Amateur baker and lover of all things food, Carlson enjoys finding new recipes and learning techniques to perfect his love and appreciation for whole foods.

This is not your traditional Irish soda bread, which is just whole wheat, baking soda, salt and buttermilk. Bursting with sweet currants and a hint of caraway, these Irish soda bread muffins are the perfect offering for St. Patrick’s Day. 


  • 1 1/2 cups (180g) unbleached all-purpose flour
  • 3/4 cup (85g) white whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup (74g) granulated sugar
  • 1 1/2 cups (170g) currants (first choice) or raisins
  • 1/2 to 2 tsp caraway seeds, to taste
  • 1 large egg
  • 1 cup (227g) buttermilk, yogurt, or sour cream
  • 6 Tbsp (85g) butter, melted; or 1/3 cup (67g) vegetable oil
  • Coarse sparkling sugar, for topping
These muffins are great with butter or jam.


  • Preheat the oven to 400 degrees. Lightly grease a standard muffin pan; or line with papers, and grease the papers.
  • In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
  • In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).
  • 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.
  • 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.
  • 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 five minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.