Irish Soda Bread Muffins
User Reviews
5
Irish Soda Bread Muffins
Description
These muffins combine melted butter, buttermilk, and egg with a dry mix of all-purpose flour, baking powder, baking soda, salt, sugar, and currants. Minimal mixing ensures a tender texture without overworking the batter. After scooping into a greased muffin tin and sprinkling with coarse sugar, they bake at 400°F until domed and lightly golden, about 20-22 minutes.
The resulting muffins have a soft interior with bursts of sweetness from the currants, and a slight crunch on top from the sugar. They make a good accompaniment for breakfast, tea, or a snack, offering the flavors of Irish soda bread in a quick, portable form.
The recipe yields multiple muffins and can be prepared using a mix of all-purpose and whole wheat flours if desired. Allow muffins to cool briefly after baking for easier handling and best texture.
Ingredients
- 6 tablespoons butter (I use salted)
- 1 cup buttermilk
- 1 large egg
- 2 ¼ cups all-purpose flour You can also use 1½ cups of all-purpose flour combined with ¾ cup of whole wheat or white whole wheat flour.
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt (I use Morton)
- 1 ⅓ cups currants
- coarse sugar for topping, types: Demerara, turbinado or cane
Instructions
- Preheat the oven to 400°F. Generously grease a standard muffin pan with nonstick cooking spray. You can also line the cups with cupcake papers.
- In a microwave-safe bowl or pyrex measuring cup melt the butter on high power for 1-1½ minutes. Add the buttermilk and stir well then add the egg and whisk everything together.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar and currants (or raisins).
- Make a well in the center of the dry ingredients and pour in the buttermilk mixture. It will seem like too much flour, at first. Keep mixing, scraping the bottom and sides of the bowl just until all of the flour is incorporated. Don’t over-mix!
- Scoop the dough into the prepared muffin cups. Sprinkle each with a scan ½ teaspoon of course sugar. Bake for 20-22 minutes until the muffins are nicely domed and light golden brown. Remove from the oven and allow to coop for 2 minutes then remove from the pan to a cooling rack.
- Serve warm or at room temperature. Serve them plain, or with butter and/or jam.
Notes
- Use Metric measurements by toggling the button if preferred.
- Mix ingredients just until combined; avoid over-mixing to keep muffins tender.
- Coarse sugar topping adds a gentle crunch after baking.
- Recipe adapted from King Arthur Baking for dependable results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 197mg | 8% |
| Potassium | 224mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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