Irish Soda Bread Muffins bring the rustic charm of traditional soda bread to a quick and easy individual treat. Rooted in 19th‑century Ireland, classic soda bread relied on baking soda and buttermilk instead of yeast, making it a practical staple for everyday cooking. These muffins are crunchy on the outside, bursting with sweetness from the raisins, and offer a lighter, moist and tender bite that’s perfect for St. Patrick’s Day breakfast or brunch. They also pair beautifully with hearty dishes such as a steaming bowl of Irish stew. Serve Irish Soda Bread Muffins with a generous pat of creamy Irish butter.

Ingredients

2 ¼ cups all-purpose flour

⅓ cup sugar

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 ⅓ cup raisins or currents

1 cup buttermilk

1 large egg

6 tablespoons melted butter

White sanding sugar or coarse sugar for sprinkling

Yield: 12 muffins

Directions

Heat oven to 400 F. Line the cups of a muffin tin with paper liners.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and raisins.

In a small bowl, whisk together buttermilk, egg and melted butter.

Add the wet mixture to the dry mixture and stir to combine just until the last of the flour is incorporated to ensure light and tender muffins.

Divide batter among muffin cups. Sprinkle with sanding sugar.

Bake muffins for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Let the muffins rest in the tin for 5 minutes then transfer them to a wire rack to cool.