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

Irish Soda Muffins Recipe

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"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
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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.


  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

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Reviewed Mar. 17, 2015

"Very moist and tasty. I'm not sure If I did something wrong (I followed the directions exactly except for omitting the raisins), but the batter was more like biscuit dough, it was very thick. Otherwise, they were great and I will make them again."

Reviewed Mar. 17, 2014

"Yummy! Definitely increase the raisins."

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 4 yr old helped me and we had a nice bonding time..They are soooo easy and amazing."

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."

Reviewed Mar. 17, 2011

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

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