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.
Servings: 12 muffins
Equipment
Ingredients
- 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
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
