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Irish soda bread is traditionally made in a loaf shape, but these muffins have the same terrific flavor with buttermilk, caraway seeds and currants. They are easy to make and delicious served warm. —Lorraine Ballsieper, Deep River, Connecticut
This recipe is:
Quick
Nutritional Facts 1 muffin equals 235 calories, 9 g fat (3 g saturated fat), 28 mg cholesterol, 247 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Irish Soda Bread Muffins in Country Extra March 2006, p49
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Reviewed on Mar. 22, 2013 by agincourt
To die for! Not too sweet. A softer moister version of soda bread. Used a mix of dried cranberrirs,tart cherries and blueberries soaked in rum for a little special touch for St. Pa tricks D ay. Been to Ireland many times and collected several recipes for soda bread but these little morsels are awesome!
Reviewed on Mar. 17, 2013 by Jboccuzzio
This recipe is awesome! It will now be part of my St. Patricks Day menu. In my humble opinion, they could be the perfect anytime muffin also. I added 1/4 cup more sugar as another reviewer suggested. I left the caraway seeds out. Served warm with butter! SO glad I found this recipe! Perfection!
Reviewed on Mar. 17, 2013 by Regina31
Great taste, very tender, I wouldn't change a thing they were really good.
Reviewed on Mar. 11, 2013 by lorettalib
I wouldn't change or add a thing to this recipe. It is so good.
Reviewed on Mar. 06, 2013 by njpcooper
I took them to the church pot luck and they were a big hit,I should have made more!
Reviewed on Feb. 26, 2013 by roper_wanda
Excellent texture and taste !! I love soda bread year round not only on St Paddys DayI like the muffins as they are easily ready to go.
Excellent texture and taste !! I love soda bread year round not only on St Paddys Day
I like the muffins as they are easily ready to go.
Reviewed on Mar. 21, 2012 by lurky27
Wow, these are delicious! Perfect for St. Patrick's Day!~ Theresa
Wow, these are delicious! Perfect for St. Patrick's Day!
~ Theresa
Reviewed on Mar. 07, 2012 by AuntCrabby
Excellent recipe. I will definitely be making these again.
Reviewed on Jan. 23, 2012 by skywaitress
I also skipped the caraway seeds. I used poppy seeds. excellent!
Reviewed on Jan. 10, 2012 by chocolatecookies
These are good muffins. To enhance the flavor, sometimes I add 1 tsp. cinnamon, 1/8 tsp. cloves and 1/2 tsp. nutmeg to the flour mixture (but they are good without the extra spices). I also make a cinnamon sugar mixture to sprinkle on the top of the muffins before baking. We don't like caraway seeds, so I leave these out. If my raisins are a little dried out, I plump them first by soaking them in hot water for a few minutes and then drain them well before adding to the batter. These muffins keep well at room temperature so they are good for mailing to family and friends.
Reviewed on Jul. 30, 2011 by cottoncandyhigh
I love to makes these all the time. Always turn out excellent.
Reviewed on Mar. 22, 2010 by carolhemp
Everyone on St. Patrick's Day loved them...guests were wrapping an extra one to take home.
Reviewed on Mar. 11, 2010 by mavarnee
I have a family recipe I've used for years, but was in a hurry and tried these. I don't put in the caraway seeds, I add a bit more sugar, use egg whites instead of the egg, and use low fat buttermilk. I soak the raisins in hot water for a few minutes, to plump them up. I drain them and pat dry with paper towels before putting them in the batter.Great!
I have a family recipe I've used for years, but was in a hurry and tried these. I don't put in the caraway seeds, I add a bit more sugar, use egg whites instead of the egg, and use low fat buttermilk. I soak the raisins in hot water for a few minutes, to plump them up. I drain them and pat dry with paper towels before putting them in the batter.
Great!
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