Irish Soda Bread Muffins (Print)

Wholesome Irish soda bread muffins featuring chewy oats and plump raisins, ideal for a cozy morning.

# Ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup old-fashioned rolled oats, plus extra for topping
03 - 1/4 cup granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Fruit

07 - 3/4 cup raisins

→ Wet Ingredients

08 - 1 1/4 cups buttermilk
09 - 1 large egg
10 - 1/4 cup unsalted butter, melted and cooled

# Instructions:

01 - Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners or grease with butter.
02 - In a large mixing bowl, whisk together flour, oats, sugar, baking powder, baking soda, and salt.
03 - Stir in raisins until evenly distributed throughout the dry ingredients.
04 - In a separate bowl, whisk together buttermilk, egg, and melted butter until combined.
05 - Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; do not overmix.
06 - Divide the batter evenly among the muffin cups. Sprinkle a few extra oats on top for garnish.
07 - Bake for 18 to 20 minutes, or until muffins are golden and a toothpick inserted into the center comes out clean.
08 - Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Pro Tips:

01 -
  • Quick and easy: From bowl to oven in just 15 minutes of prep — no yeast, no kneading, no waiting.
  • Wholesome ingredients: Made with rolled oats, buttermilk, and real butter for honest, nourishing flavor.
  • Perfect texture: Tender and moist inside with a lightly golden, oat-topped crust.
  • Versatile: Equally wonderful at breakfast, brunch, or afternoon tea, served warm with butter and honey.
  • Vegetarian-friendly: A crowd-pleasing bake suitable for the whole family.
02 -
  • Do not overmix: Stir the batter only until just combined — overmixing develops gluten and leads to tough, dense muffins.
  • Room temperature ingredients: Allow your buttermilk and egg to come to room temperature before mixing for a smoother, more evenly baked result.
  • Cool the butter: Make sure the melted butter is fully cooled before adding it to the wet ingredients to avoid scrambling the egg.
  • Even portions: Use an ice cream scoop to divide the batter evenly between muffin cups for uniform baking.
  • Check for doneness: A toothpick inserted in the center should come out clean or with just a few moist crumbs — not wet batter.
  • Allergen note: Contains wheat (gluten), eggs, milk, and butter (dairy). Check labels on oats and baking powder for gluten or cross-contamination if necessary.
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