Irish Soda Muffins Recipe
Irish Soda Muffins Recipe photo by Taste of Home

Irish Soda Muffins Recipe

Publisher Photo
"Who says muffins have to be boring? These little gems are always a hit.," says Camille Wisniewski of Jackson, New Jersey. "I subsitute blueberries when they are in season for the raisins."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 cup plus 1 teaspoon sugar, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 2 tablespoons canola oil
  • 2 tablespoons beaten egg
  • 1/3 cup raisins

Nutritional Facts

1 serving (1 each) equals 232 calories, 9 g fat (3 g saturated fat), 35 mg cholesterol, 235 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a small bowl, combine the flour, 1/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk the sour cream, oil and egg; stir into dry ingredients just until moistened. Fold in raisins.
  2. Fill six greased or paper-lined muffin cups half full. Sprinkle with remaining sugar. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 6 muffins.
Originally published as Irish Soda Muffins in Taste of Home February/March 2007, p52

Nutritional Facts

1 serving (1 each) equals 232 calories, 9 g fat (3 g saturated fat), 35 mg cholesterol, 235 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Irish Soda Muffins

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 17, 2014

"Yummy! Definitely increase the raisins."

MY REVIEW
Reviewed Mar. 15, 2013

"Holy Hannah! Just made these with blueberries...they are incredible...doubled the recipe..(which will use your whole egg). Exactly 15 minutes..my 4 yr old helped me and we had a nice bonding time..They are soooo easy and amazing."

MY REVIEW
Reviewed Mar. 29, 2011

"Absolutely delicious! More like a scone than a muffin; everyone loves them. I always make a double batch, yielding 12 muffins. I used vegetable oil and increased the amount of raisins. Only need 15 minutes to bake & removed them from pan immediately."

MY REVIEW
Reviewed Mar. 17, 2011

"This is a perfect recipe for a small family. We just love them! I find using egg beaters works best."

MY REVIEW
Reviewed Mar. 5, 2011

"My husband loved these. I made exactly as instructed the first time. the second time around I did change slightly. I used light olive oil instead of canola oi, light sour creaml and splenda instead of sugar. They turned out just as good. As my husband says "this is a keeper"."

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