Irish Soda Bread Muffins

Happy St. Patrick’s Day! Soda bread is an essential start of the celebration in our house. 🙂

This recipe was adapted from King Arthur Flour. I loved the muffin adaptation- and the coarse sugar topping. I weighed the dry ingredients, reduced the baking time, and used turbinado sugar for the topping. Yummy.

• 6 1/4 oz (177 g, 1 1/2 cups) unbleached all-purpose flour
• 3 oz (85 g, , 3/4 cup) white whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1/3 cup (2 5/8 oz) granulated sugar
• 1 1/2 cups currants (first choice) or raisins
• 1/2 to 2 teaspoons caraway seeds, to taste
• 1 large egg
• 1 cup (8 oz, 227 g) buttermilk, yogurt, or sour cream
• 6 tablespoons (3 oz, 85 g) butter, melted; or 1/3 cup vegetable oil
• turbinado sugar, for topping
• butter and/or jam, for serving

1. Preheat the oven to 400°F, preferably on convection. Lightly grease a standard muffin pan with cooking oil spray; or line with papers, and grease the papers.
2. In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
3. In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).
4. Quickly and gently combine the dry and wet ingredients; honestly, this won’t take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.
5. Using a cookie scoop, distribute the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups.
6. Top with turbinado sugar, if desired.
7. Bake the muffins for 14-15 minutes on convection, or up to 20 minutes in a standard oven, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven.
8. Tip the muffins in the pan, so their bottoms don’t get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool.
9. Serve them plain, or with butter and/or jam.

One Year Ago:

• Irish Soda Bread Buns

Two Years Ago:

• Skillet Irish Soda Bread

Three Years Ago:

• Pull-Apart Irish Soda Bread

Four Years Ago:

• Whole Wheat Irish Soda Bread

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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