These Irish Soda Muffins are perfect for St. Patrick’s Day – serve them alongside your corned beef and cabbage for a complete Irish-themed meal! They’re also a great addition to any meal throughout the year.
Table of contents
Irish Soda Bread Muffins
Our family doesn’t do much for St. Patrick’s Day. We usually have a themed meal, and maybe we enjoy a few green treats or these delicious Irish soda muffins, but that’s about the extent of our celebrating.
However, one of the great things about this bread muffins recipe? You don’t have to wait until St. Patrick’s Day to enjoy them – they are great year-round!
We sometimes have them for breakfast, and sometimes they accompany dinner! They’re dense but moist and both sweet and savory. Honestly, I compare them a lot to cornbread in terms of the place they have at the kitchen table.
Also, not to brag, but this is probably the best Irish soda bread recipe you’ll ever have. 😉
When you need a morning treat on St. Patrick’s Day and cookies or cupcakes just don’t seem right … here’s a great recipe! Enjoy!
Best Irish Soda Bread: Ingredients & Equipment
For this Irish Soda Muffins recipe, you’ll need …
- Your standard baking ingredients are flour, sugar, baking powder, baking soda, and salt. Note that we aren’t using any yeast here or anything like that! The baking powder and soda will help make your muffins puff up, but overall it’s a very dense bread.
- raisins – I know raisins sometimes get a bad rap but trust me, they taste wonderful in these muffins, especially first thing in the morning!
- sour cream, milk, vegetable oil, and egg – these are your wet ingredients and, combined with the flour mixture, will form your batter.
- muffin tin w/ paper liners – to bake your muffins.
How to make Irish Soda Muffins
First, prep your supplies. Preheat your oven to 400°F. Line a muffin tin with paper liners, then set it aside.
Second, mix your dry and wet ingredients. Mix flour, sugar, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk the sour cream, milk, oil, and egg. Stir the wet ingredients into the dry ingredients until moistened. Don’t overmix! (In fact, if the mixture looks like it’s curdled, that’s normal!) After that, fold in the raisins.
Third, bake your muffins. Fill the muffin cups two-thirds of the way. Bake them for 15-18 minutes or until a toothpick inserted near the center comes out clean.
Finally, chow down! Cool the muffins for 5 minutes before removing them to a wire rack. Be sure to serve them warm!
Irish Soda Muffins: FAQs
10 minutes for prep and 20 minutes to bake the muffins, so a half hour in total. It’s super quick and with no effort!
It’ll make 12 muffins. Enough for everyone in the family to have a few, I’m sure!
If you’re not a raisins fan, you can also try currants or craisins! You can also just leave them out entirely, but I like them with a touch of sweetness in the muffin.
Try adding chocolate chips or nuts for extra flavor and texture.
Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Yes, you can freeze them for up to 3 months. Simply wrap them in plastic wrap or aluminum foil and place them in a freezer-safe bag.
Plain or with a touch of spread butter or honey. They’re a little like cornbread that way!
Other recipes you may enjoy
- 2-1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg, beaten
- 2/3 cup raisins
- Preheat oven to 400°F. Line a muffin tin with paper liners. Set aside.
- In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the sour cream, milk, oil, and egg; stir into the dry ingredients just until moistened. Fold in raisins.
- Fill muffin cups two-thirds full. Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 5 minutes in the pan before removing the muffins to a wire rack. Serve warm.
- Add ingredients such as chocolate chips or nuts to the muffins for extra flavor and texture.
- Store Irish Soda Muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- You can freeze these muffins for up to 3 months. Simply wrap them in plastic wrap or aluminum foil and place them in a freezer-safe bag.
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Silicone Spatula Set of 4
11-Inch Silicone Balloon Whisk
Pyrex Glass Mixing Bowl Set (3-Piece)
Medium Cookie Scoop
Standard Size White Cupcake Paper/Baking Cup/Cup Liners, Pack of 500
Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 297Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 27mgSodium: 238mgCarbohydrates: 48gFiber: 1gSugar: 14gProtein: 6g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on March 3, 2014. Updated on January 29, 2023.