Irish Soda Bread Muffins

I’m not Irish…I don’t even own one piece of green clothing but I sure have fun with the holiday!

When my girls were little toddlers, I would wake them up in the morning in my Irish brogue (well, my Polish Slovak Irish brogue)…

and would talk to them all day in my brogue…

I would hide little treasures in the house and we would find their “pots of gold”.

When they became teenagers, they told me I sounded ‘stupid’ but I would do it anyways just to annoy them.

When they moved away, I stopped the tradition. They all called me the day after St. Patrick’s Day complaining that I ignored them on St. Patrick’s Day and they missed my broken brogue.

Geez. Can’t win!

Here’s my contribution to the holiday – Irish Soda Bread Muffins!

They are light, delicious, loaded with currants and a hint of caraway seeds…

And best of all – easy!

Simply mix the dry ingredients in one bowl and the wet in another.

Mix with a wooden spoon until just moistened – don’t over mix for you will toughen the flour.

Scoop into muffin tins and bake.

That easy.

Happy St. Patrick’s Day to you and yours. I have to practice my brogue for tomorrow morning, I’ll be calling the little leprechauns in California and Colorado with a

“Top o’ the morning to ya!”

Irish Soda Bread Muffins
A Kitchen Muse: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
A light muffin bursting with currents and a hint of caraway.
  • 1½ cups unbleached flour
  • ¾ cup whole wheat flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup granulated sugar
  • 1½ cups currants or raisins
  • ½ to 2 teaspoons caraway seeds, to taste
  • 1 large egg
  • 1 cup buttermilk, yogurt, or sour cream
  • 6 tablespoons butter, melted; or ⅓ cup vegetable oil
  • sparkling white sugar, for topping
  1. Preheat the oven to 400°F.
  2. Lightly grease a standard muffin pan; or line with papers, and grease the papers.
  3. In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
  4. In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).
  5. Quickly and gently combine the dry and wet ingredients; this won't take more than a few stirs with a bowl scraper or large spoon.
  6. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.
  7. Spoon the batter into the pre
  8. Top with sparkling white sugar, if desired.
  9. Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean.
  10. Remove them from the oven.


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Baking, breakfast baking, currants, Irish, Irish Soda Bread, muffin recipes, muffins, St. Patrick's Day Baking, Breakfast, Holidays, Sweet Stuff

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