Irish Soda Bread Muffins

Irish soda bread muffins with raisins are a quick, tender, lightly sweet muffin inspired by traditional Irish soda bread. Ready in under 30 minutes and perfect for breakfast, snack or with a cup of tea.

Coming from an Irish family, I grew up with soda bread and I make it often for my own family. But for this recipe, I've turned it into muffins!

I have always appreciated how approachable soda bread is compared to yeast breads, and turning it into muffin form makes it even more practical for everyday baking.

Each muffin rises softly and has a tender crumb inside.

When served warm, I like to split them open and add butter. Sometimes I add jam to bring in a fruity sweetness.

They also hold up well with a bit of cheese on the side.

The raisins add subtle sweetness and texture, but you can leave them out if you prefer something more plain or if you're serving them with Vegan Beef Stew.

I like muffins that feel homemade and unfussy. These fit that category. They also work well when you want something baked but do not have the time or patience for dough-proofing or shaping.

Everything comes together in two bowls and bakes quickly, which makes this recipe great for weekend breakfasts, Saint Patrick's Day, or even a weekday snack.

These Irish soda bread muffins are tasty on their own, spread with butter, or with jam. Try Carrot Jam, or Ginger Orange Marmalade.

Be sure to also try my traditional Irish family recipes for White Soda Bread, Wheaten Bread, Soda Farls, or Irish Potato Farls.

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Buttermilk
• Instructions
• Variations
• Storage
• Recipe tips
• FAQs
• Irish Recipes
• 📖 Recipe
• 💬 Comments

Why You'll Love This Recipe

• A quick bread recipe like this skips yeast entirely, which means no rising time, intensive kneading, and no waiting around.
• The ingredient list is simple and pantry-friendly, so you can make these Irish soda bread muffins without planning ahead.
• Buttermilk gives the classic Irish soda bread flavor and creates a tender crumb that feels homemade and comforting.
• The muffins bake in under 20 minutes, making them practical for breakfast, snacks, or last-minute guests.
• They work equally well with or without raisins, offering flexibility for different tastes and diets.
• This muffin format freezes and reheats better than a full loaf, which makes it useful for meal prep.
• The flavor is mildly sweet and balanced, which pairs well with butter, jam, cheese, soups, or tea.
• The recipe is approachable for new bakers and reliable enough for experienced home cooks who want something simple.

Ingredients

• All-purpose flour. Standard pantry flour gives the muffins structure. Whole wheat flour can replace part of it but may result in a denser muffin.
• Sugar. Just a small amount provides balance. Increase slightly for a sweeter muffin.
• Baking soda. This is the leavening that reacts with the acidity of buttermilk.
• Salt. Enhances overall flavor.
• Buttermilk. Provides moisture and tang. Use milk with vinegar or lemon juice if needed.
• Butter. Adds richness and a soft crumb. Oil can be used but butter gives better flavor.
• Egg. Helps bind the muffin together and adds tenderness.
• Raisins. Optional for sweetness and texture. Currants or dried cranberries also work.

See the recipe card for quantities.

Buttermilk

Buttermilk is one of the key ingredients in soda bread and soda bread muffins. Its acidity reacts with baking soda to create lift without yeast. It also provides a gentle tang that balances the mild sweetness of the muffins.

If you do not have buttermilk, mixing 1 teaspoon of vinegar or lemon juice per cup of milk works well. Just stir, then set it aside for about 5 minutes. The mixture will thicken slightly, creating a similar result.

Instructions

Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.

In a large bowl, combine the flour, sugar, baking soda, and salt.

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

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the raisins.

Spoon the batter into the muffin tin, filling each cup about ¾ full.

Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

Let cool for a few minutes before serving.

Variations

• Add currants instead of raisins for a more traditional Irish flavor.
• Use dried cranberries for a slightly tart variation.
• Add a teaspoon of vanilla for a warmer flavor profile.
• Stir in orange zest for citrus aroma.
• Add caraway seeds for a classic soda bread flavor.
• Use half whole wheat flour for a heartier texture.
• Add shredded cheddar and reduce sugar for a savory muffin.
• Top the batter with a sprinkle of coarse sugar before baking for a crisp top.
• Mix in chopped nuts for extra texture.
• Swap raisins for chocolate chips for a dessert-style muffin.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days.

To freeze, wrap each muffin individually and place in a freezer-safe bag. They will keep for up to 3 months.

To reheat, warm in a low oven or microwave for a short time until just warmed through.

FAQs

Irish Recipes

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