Every year around St. Patrick’s Day, I bake a loaf of Irish Soda Bread and I am reminded of how much I like it. This year is no different!
However, this time around I decided that it would be really nice to bake miniature loaves of soda bread. My kids love to have their food in small, individual servings, so I knew that this would appeal to them. Also, smaller baked goods = shorter cooking time. Always a plus in my book!
Another benefit of the muffin-sized bread? You can wrap them individually and keep them in the freezer until you need them. Then just defrost one or two at a time, but leave the others frozen for another day. No waste, as nothing becomes stale before you have a chance to enjoy it.
These are a nice, subtly-sweet change from the usual dinner roll, but they’re equally good with some butter and jam for breakfast.
Here’s my recipe, which yields 6 Irish Soda Bread Muffins. However, if you prefer your soda bread in the traditional loaf form, just prepare the dough as instructed, but shape it into a round loaf instead of rolling it into balls. Then bake your loaf on a baking sheet for 40-45 minutes. Happy St. Patrick’s Day!
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Irish Soda Bread Muffins
Ingredients
- 1.5 c. all-purpose flour plus extra for currants
- ½ c. whole wheat flour if you do not have whole wheat, just use an additional half cup of the all-purpose flour
- 2 T. sugar
- 1 t. baking soda
- 1 t. baking powder
- ½ t. salt
- 2 T. cold butter cut into small cubes
- ¾ c. cold buttermilk
- 1 egg lightly beaten
- ½ c. dried currants I like the small size of the currants, but you can substitute raisins if you prefer
Instructions
- Preheat oven to 375 degrees F. Spray six standard-size baking cups with cooking spray.
- In a large bowl, use a whisk to combine the flours, sugar, baking soda, baking powder, and salt. Cut in the butter until the mixture is crumbly.
- In a small bowl, use a whisk to lightly beat the buttermilk and egg together. Slowly stir the buttermilk mixture into the flour mixture until just combined.
- Combine the currants with ½ T. of flour and mix into the dough. It will be sticky.
- Dump the dough onto a well-floured countertop and knead it a few times and shape into a round loaf. Using a sharp knife, cut the dough into six equal pieces. Shape each piece of dough into a round ball and place one dough ball into each prepared baking cup.
- Bake for about 20 minutes, or until a toothpick comes out clean. When you tap the muffins they should have a hollow sound.
- Cool on a wire rack.
Blair,
St Paddy’s Day was always a special time in our house when I was young. My mother always made Irish Soda Bread. I was just talking to my uncle about it on Sunday. I will definately try them and the Dorito Chicken. The blog really is amazingly entertaining and fun. I am so glad you are doing well.
Jeff
PS: Have you ever made Mom’s recipe for Boullabaise? That was one of those dinners I will never forget. That table was perfectly decorated and the food was delicious.
Jeff,
Thank you! You are so kind! I love that we all have certain (positive) memories associated with food and holidays. I hope that I can instill those same great traditions and memories with my boys. That’s my goal, anyway!
And I have not made Mom’s boullabaise! I don’t even know if I’ve ever had it! I’m going to call her and get the recipe ASAP. You’ll probably see it on the blog soon. 🙂
Thanks again for reading!