Irish Soda Bread Muffins

4.98 from 87 votes

These Irish Soda Bread Muffins are such a delicious treat. Bursting with tiny sweet raisins and a hint of caraway seeds, these muffins are just beautiful. They are easy to make and best served warm. A perfect offering for St. Patrick's Day.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Dessert

Cuisine: American, British, Irish

Keyword: healthy irish soda muffins, healthy soda bread muffins, healthy soda muffins, Irish soda bread muffins, Irish soda muffins

Servings: muffins

Calories: 210kcal

Author: Natalie

Equipment

Ingredients

1 ¾ cup whole grain flour
2 teaspoon baking powder
½ teaspoon baking soda
1 large egg
1 cup buttermilk yogurt, or sour cream
½ cup pure maple syrup
6 tablespoons unsalted butter melted
1 cup raisins or currants
2 teaspoon caraway seeds
pinch of salt

Instructions

Position a rack in the center of the oven and preheat the oven to 180°C/350°F. Spray the insides of the muffin pan with cooking spray or line it with muffin liners.
In a medium bowl, mix together dry ingredients - flour, baking soda, baking powder, and salt. Set aside.
In a seperate large bowl whisk the egg with butter, maple syrup and buttermilk. Mix everything using the whisk until you get nice sticky mixture.
Add dry ingredients into wet ingredients. Stir the batter using a spatula. Don't overmix the batter.
Fold in the raisins and caraway seeds.
Spoon the batter into muffin liners, filling them ¾ full. Optional: lightly sprinkle with cinnamon and coconut sugar.
Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool completely on a baking rack.
Serve and enjoy!

Notes

As a measure, I used a US cup (240ml).

Substitutions

You can substitute Spelt flour with any whole grain flour. Or use plain/all-purpose flour if you prefer. Substitute at a 1:1 ratio.
You can substitute maple syrup with honey.
You can substitute butter with coconut oil or avocado oil. Substitute at a 1:1 ratio.
You can use raisins or substitute them with currants.

Tips for storing

Counter: Once muffins are completely cooled, store them in an airtight container and keep them on the counter for up to 3 – 4 days.
Refrigerator: Muffins will keep in the refrigerator for up to a week, in an airtight container.
How to freeze? Place the muffins in a zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
Muffins can be warmed in the microwave. Be careful not to overheat them.

To make buttermilk at home, add 1 tablespoon white vinegar or lemon juice into 1 cup of plain cow's milk. Stir, then let stand 5 minutes. Use for baking. Store in refrigerator for up to 2 days.

Nutrition