Easy Irish Soda Bread Muffins

Irish soda bread muffins and a crock of salted butter on parchment paper.

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These bakery style Irish Soda Bread Muffins are tall, golden, and lightly sweet with a tender crumb and classic cracked tops. Ready in about 30 minutes with simple ingredients.

Prep Time10

Cook Time20

Total Time30

Course: Bread, Breakfast, Brunch

Cuisine: Irish

Servings: muffins

Calories: 213kcal

Author: Cynthia Christensen

Equipment

Ingredients

2 ¼ cups all purpose flour
⅓ cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon kosher salt reduce by ½ teaspoon if using table salt
6 tablespoons cold unsalted butter grated
1 cup buttermilk
1 large egg

Optional ingredients

½ cup chocolate chips
Coarse sugar for topping

US Customary - Metric

Instructions

Heat oven to 425°F. Line or grease a 12 cup muffin pan.
In a large bowl whisk together flour, sugar, baking soda, baking powder, and salt. Add grated butter and rub into the flour mixture until the texture of cornmeal with a few small pieces of butter.
In a separate bowl whisk together buttermilk and egg.
Pour the wet ingredients into the dry ingredients and mix just until combined.
If desired, divide the dough and mix chocolate chips into half of the batter.
Divide the batter evenly between the muffin cups.
Sprinkle with coarse sugar or additional chocolate chips.
Optional: Score a shallow cross on top of each muffin with a knife or razor blade.
Bake at 425°F for 5 minutes, then reduce oven temperature to 375°F and continue baking 12 to 15 minutes. Cool in the pan for 5 minutes before transferring to a wire rack.

Video

Notes

Do not overmix the batter or the muffins may become dense.
Starting the bake at a higher temperature helps create tall bakery style muffin tops.
Store muffins in an airtight container at room temperature for up to 3 days.
Reheat in a 300°F oven for 5 to 8 minutes.

Nutrition