Irish Soda Muffins

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.

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 & Substitutions

For this Irish Soda Muffins recipe, you will need …

Ingredients

• 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.

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

Other recipes you may enjoy

• Oreo Chocolate Irish Cream Cheesecake with Irish Cream Whipped Cream
• Peanut Butter Banana Breakfast Muffin
• Breakfast Egg Muffins
• Strawberry Chocolate Chip Streusel Muffins
• Bailey’s Irish Cream Fudge

4.75 from 4 votes

Servings: 12 muffins

Irish Soda Muffins

By Jamie Sherman

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.

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

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Equipment

• Silicone Oven Mitt with Magnet, Licorice Black
• wire cooling rack
• measuring cups and spoons
• measuring cups and spoons
• measuring cups and spoons
• rubber spatula or wooden spoon
• whisk
• mixing bowl
• cookie scoop
• cupcake liners
• 12-cup muffin pan

Ingredients 

1x2x3x

• ▢ 2 ¼ cups all-purpose flour
• ▢ ½ cup granulated sugar
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 cup sour cream
• ▢ ¼ cup milk
• ▢ ¼ cup vegetable oil
• ▢ 1 large egg, beaten
• ▢ ⅔ cup raisins

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Instructions 

• 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.

Notes

• 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.

Nutrition

Serving: 1muffin, Calories: 229kcal, Carbohydrates: 34g, Protein: 4g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 27mg, Sodium: 230mg, Potassium: 129mg, Fiber: 1g, Sugar: 9g, Vitamin A: 151IU, Vitamin C: 1mg, Calcium: 73mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published on March 3, 2014. Updated on January 29, 2023.