Irish Soda Bread Muffins (Small Batch) – moist buttermilk muffins with raisins – are a great nod to Ireland plus uses up leftover buttermilk. Make them for St. Patrick’s Day!
Every year around this time, I get a little “homesick” for Ireland. It’s hard to believe I spent four months studying abroad in Limerick back in 2007.
It was my first time cooking for myself, which is how this blog got started.
I miss walking to campus through what felt like a tunnel of green trees and feeling so tranquil.
I miss walking to the abandoned castle off of campus and hanging out for the afternoon.
I even miss walking 20-30 minutes one way to the grocery store.
If there’s one thing I regret, I wish I had taken more pictures of the little details.
Someday I hope to travel back and rent a car to really explore. Although that’s going to be fun trying to drive on the left side of the road with the driver’s side on the right side of the car (the passenger’s side).
To help keep the memories of Ireland alive, I make Irish-inspired food, although these Irish Soda Bread Muffins (Small Batch) are a bit of a stretch from traditional Irish soda bread.
Small Batch Irish Soda Bread Muffins are more like buttermilk muffins with raisins rather than traditional Irish soda bread. There are more than the necessary 4 ingredients (5 if you’re counting raisins).
Baking Irish soda bread in muffin tins makes them easier to share and to eat on the go. You can also freeze them for future breakfasts.
Plus these buttermilk muffins are moister than traditional soda bread.
Whether you are a purist or open to interpretation, I don’t think you can say no.
What is Irish soda bread?
Irish Soda Bread is a quick bread that relies on baking soda for leavening rather than yeast. It’s made up of 4 ingredients:
- Baking soda
As you’ll see with my Irish soda bread muffins, there is sugar, egg, butter, and oil added. Even the raisins I love adding aren’t technically traditional.
Although this makes my recipe non-traditional, they still pay homage to their origin.
The muffins are also moister than soda bread, so no butter necessary.
Can you make Irish soda bread muffins without raisins?
Yes, you can make Irish soda bread muffins without raisins by leaving them out.
Can you substitute milk for the buttermilk?
Irish soda bread is made with buttermilk, not only to react with the baking soda but to also add flavor.
I personally would stick with buttermilk for taste purposes. You can usually buy a pint of it for small batch baking.
After making this recipe, check out my recipes for using up leftover buttermilk.
However, if you don’t have buttermilk, in a pinch you can substitute an equal amount of whole milk plus 1 tablespoon lemon juice or vinegar.
This acid is needed to react with the baking soda, so don’t leave this part out.
How To Make Irish Soda Bread Muffins
First, mix all the dry ingredients together a bowl large enough for stirring.
Next, beat together the egg yolk, buttermilk, melted butter, and vegetable oil. Then add the liquid ingredients to the dry ingredients and mix everything together. Don’t forget your raisins!
Because the fat is liquid, you don’t even need a mixer. You can stir everything together with a spoon.
Transfer the batter to a 12-cup muffin pan then bake at 400F until done, about 15-18 minutes. Cool completely before serving.
While you wait, you can figure out what to do with leftover egg whites! I highly recommend my flourless chocolate cookies.
How To Store Irish Soda Bread Muffins
Unlike traditional soda bread, these buttermilk muffins can be stored in an airtight container for up to 1 week.
How To Freeze Irish Soda Bread Muffins
Even though this is a small batch recipe, you can easily freeze any extras.
Wrap them individually in plastic wrap, place in a freezer-safe plastic bag, then freeze for up to 3 months.
How To Serve Irish Soda Bread Muffins
Irish Soda Bread is synonymous with St. Patrick’s Day, so you’ll want to serve these muffins alongside these Irish recipes:
- 1 cup + 2 tablespoons all purpose flour
- 1/4 cup + 1/2 teaspoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 1 egg yolk, room temperature
- 1/2 cup buttermilk, room temperature
- 2 tablespoons (1 ounce) unsalted butter, melted
- 2 tablespoons vegetable oil
- 1/4 cup raisins, plumped
- Preheat oven to 400F. Grease 6 cups in a 12-cup muffin pan or line with 6 paper liners.
- In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, salt, and baking soda.
- In a large measuring cup or bowl, beat together the egg yolk, buttermilk, melted butter, and oil.
- By hand with a spoon, gradually stir the buttermilk mixture into the flour mixture until moistened. Stir in the raisins.
- Fill each muffin cup about three-fourths full. Sprinkle the tops with the remaining 1/2 teaspoon sugar.
- Bake 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from the pan. Serve warm or cool to room temperature.
Store in an airtight container for up to 1 week.
To plump raisins:
- Place raisins in a bowl. Pour hot water over top until raisins are completely submerged. Let sit 5 minutes or until plumped. Drain and pat dry before using.