Irish Soda Bread Muffins
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
Reviews
Love these muffins! I made them exactly as written including caraway seeds and currants. My husband loved them, too, and he's not a big fan of most muffins. I will definitely make them again. Thanks for sharing!
These are so good. I love this recipe. I have been using this recipe for years. I use a standard size muffin pan and I always get 16 full size muffins.
These were easy to make and very good! With the sweetness provided by raisins and sugar topping, I like them for a breakfast or dessert muffin rather than a dinner bread. I've made Irish Soda Bread before to accompany a corned beef and cabbage dinner and prefer a recipe without the fruit and sugar in those instances. But, I'll definitely make these again to have on hand as a tasty snack.
We had these with beef stew for our St. Patrick's Day dinner. They were moist and we loved the sweetness from the currants.
My husband and I thought these muffins were great and made a nice addition to our Irish meal! I omitted the caraway seeds (hubby's not a fan) and used raisins because I had them on hand. I will definitely make them again!
I made these St Patrick's morning and no one in the family liked them. Too soft, too much just a muffin and no Soda Bread flavor. We had followed the recipe to the letter with currents and buttermilk even caraway seeds which I always put in my bread, and batch made 12 muffins.
This recipe was very easy and very good, although the texture and taste aren't what one would expect from soda bread. I did not add the caraway seeds (family preference), used raisins (no currants on hand) and white vinegar and whole milk to make sour milk. I would make this again. It yielded regular 16 muffin which did not stick to the paper lining..
Made this just today. I didn't have caraway seeds or currants/raisins, so I subbed cinnamon and dried cherries. Came out moist and tender. I also baked about 7-8 minutes longer. Will try again with caraway and raisins next time.
We had these today with our Corn beef and cabbage. I had no buttermilk so I added some cider vinegar to my milk and followed the recipe with that small change. They were wonderful and even better than the Irish soda bread I've been making for years. So good. It will be on my menu a lot from now on.
I want to try these but not with caraway seeds or raisins. Can I substitute blueberries?