Irish Soda Muffins Recipes

IRISH SODA BREAD MUFFINS

Steps:

• Preheat oven to 375 degrees F. Add liners to muffin pan or generously spray with baking spray.
• In a large bowl mix together flour, sugar, baking powder, baking soda, salt, and caraway seeds until combined.
• In a medium bowl, whisk buttermilk, egg, and butter until combined.
• Add wet ingredients to dry and gently mix until just moistened (do not over mix). Gently fold in raisins.
• Spoon batter (a scant 1/3 cup) into each well. Bake at 375 degrees F until golden-brown and toothpick inserted into center comes out clean, about 20 minutes.
• Let cool for 5 minutes in pan before transferring onto wire rack to cool further.
• Serve room temperature or warm with butter and/or jam.

IRISH SODA BREAD MUFFINS

Steps:

• In a large bowl, combine the flour, 1/2 cup sugar, baking powder, salt, baking soda and caraway seeds. In another bowl, beat the egg, buttermilk, butter and oil. Stir into dry ingredients just until moistened. Fold in currants. , Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 400° for 15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.

IRISH SODA MUFFINS

Steps:

• 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. , 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 in the center comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

IRISH SODA BREAD

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
• With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
• Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
• Cool on a baking rack. Serve warm or at room temperature.

IRISH SODA BREAD MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Mix flour, raisins, 1/2 cup plus 2 tablespoons sugar, caraway seeds, baking powder, salt, and baking soda in a large bowl.
• Whisk buttermilk and egg together in a small bowl. Stir into flour mixture. Fold butter into the batter.
• Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes.

IRISH SODA BREAD MUFFINS

Steps:

• Preheat the oven to 400°F Lightly grease a standard muffin pan; or line with papers, and grease the papers.
• In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
• In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).
• Quickly and gently combine the dry and wet ingredients; honestly, this won't take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.
• Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Sprinkle on the sparkling sugar.
• Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Tip the muffins in the pan, so their bottoms don't get soggy. Remove them from the oven, wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.

IRISH SODA BREAD (MUFFINS)

Steps:

• Pre heat oven to 350. Put cupcake wrappers/ liners in a muffin pan.
• Combine all the ingredients except the raisins, mix with an electric mixer till well blended.
• Stir in the raisins by hand.
• Spoon the batter into muffin pan lined with cupcake wrappers. The batter is thick, I fill the cups almost full.
• Bake for 25- 30 minute (until a toothpick comes out clean).
• Allow to cool, serve with softened butter or margarine . Enjoy!

AMAZINGLY EASY IRISH SODA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
• Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

IRISH SODA BREAD

Steps:

• Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
• Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
• Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices - or simply slice across. Eat very fresh.

IRISH SODA BREAD MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Line a 12-cup, standard-size muffin tin with paper liners.
• In a medium-sized mixing bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, sugar, currants/raisins, and caraway seeds.
• In a separate medium bowl, whisk together the egg, yogurt, vegetable oil, and orange zest.
• Pour the wet ingredients over the dry and gently combine with a large spoon, mixing just until the batter comes together. The batter will be very thick.
• Spoon the batter into the prepared muffin cups, dividing evenly between the 12 cups. I used an ice cream scoop which made quick work of it.
• Sprinkle coarse sugar over the top of each muffin.
• Bake for 18 - 20 minutes, until a toothpick inserted into the center comes out clean.
• Remove from the oven and tip each muffin in their pan to help the steam escape and avoid soggy bottoms. Let cool for 5 minutes, then move the muffins to a rack to finish cooling enough to serve.
• Serve with butter and/or jam.