Irish Soda Bread Muffins: Classic St. Patrick’s Day Recipe

Ingredients used

This recipe uses a handful of pantry staples:

• Whole grain flour. I used whole grain spelt flour for a rustic flavor, but whole wheat or another whole-grain flour works well.
• Baking powder and baking soda. For lift and a light texture.
• Unsalted butter. I use grass-fed organic; melted and cooled.
• Buttermilk. You can substitute plain yogurt or sour cream if needed.
• Sweetener. Pure maple syrup is my choice, but honey or other liquid sweeteners work.

These muffins get their character from raisins and caraway seeds. You will also need an egg and a pinch of salt.

How to make Irish Soda Bread Muffins

These whole-grain muffins come together quickly—about 5 minutes of prep—and then bake for 20–22 minutes.

Equipment used

• Measuring cups
• Mixing bowls
• Whisk
• Spatula
• 12-cup muffin tin
• Muffin liners

Step by step instructions

• Step 1: Prepare. Preheat the oven to 180°C / 350°F and place a rack in the center. Line a 12-cup muffin tin with liners or spray with cooking spray. Measure ingredients. Melt the butter and let it cool slightly.
• Step 2: Mix dry ingredients. In a medium bowl whisk together the flour, baking powder, baking soda, and a pinch of salt. Set aside.
• Step 3: Mix wet ingredients. In a large bowl whisk the egg with the melted butter, maple syrup, and buttermilk until combined and slightly sticky.
• Step 4: Combine and bake. Add the dry ingredients to the wet and stir gently with a spatula—do not overmix. Fold in the raisins and caraway seeds. Spoon the batter into the muffin liners, filling each about three-quarters full. Optionally, sprinkle a little cinnamon and coconut sugar on top. Bake 20–22 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack briefly and serve warm.

Substitutions

• Swap spelt for any whole-grain flour, or use all-purpose flour at a 1:1 ratio.
• Maple syrup can be replaced with honey or another liquid sweetener.
• Replace butter with coconut or avocado oil at a 1:1 ratio.
• Use currants instead of raisins if you prefer.

Tips for storing

• Counter: Once cooled, store in an airtight container at room temperature for 3–4 days.
• Refrigerator: Store in an airtight container for up to a week.
• Freezing: Place muffins in a zip-top bag and freeze for up to 3 months. Thaw at room temperature.
• Warm muffins briefly in the microwave before serving, but avoid overheating.

Recipe tips

• Fold the batter gently with a spatula and avoid over-mixing to keep the muffins light.
• Check doneness with a toothpick or skewer; it should come out clean or with a few crumbs.
• Use room-temperature eggs for best mixing; set eggs out ahead of time or warm under running water briefly.
• If using salted butter, omit the added salt in the recipe.

Sweetener recommendation

• Maple syrup or liquid honey are both excellent. Date syrup or molasses are also options but will darken the muffins.
• For a low-calorie version, use stevia or a preferred low-carb sweetener, adjusting to taste.

How to make buttermilk at home

To make a quick buttermilk substitute, add 1 tablespoon white vinegar or lemon juice to 1 cup of plain milk. Stir and let sit for 5 minutes before using. Store leftovers in the refrigerator for up to 2 days.

Recipe variations

• Gluten-free: Use a gluten-free flour blend in place of whole-grain flour.
• Vegan: Replace the egg with a flax or chia egg, use vegan butter, and substitute plant-based yogurt or a plant milk + acid for buttermilk.

Irish Soda Bread Muffins

Nutrition