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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!

Irish Soda Bread Muffins

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!

Irish Soda Bread Muffins 2

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.

Irish Soda Bread Muffins 3

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!

Irish Soda Bread Muffins

Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings 6


  • 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


  • 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.
Author: The Seasoned Mom

Irish Soda Bread Muffins 4


Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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  1. 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.


    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.

    1. 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!