bread · freezer friendly · kid friendly · muffins · recipes

irish soda bread muffins

2 1/2 C flour  •  1/2 tsp baking powder  •  1/2 tsp baking soda
1/2 tsp salt, course  •  3 T butter, cubed  •  1 1/4 C buttermilk
1 egg, beaten  •  3 T honey  •  1/3 C golden raisins
1/3 C dried cranberries  •  1/4 C sugar, course crystals

Irish Soda Bread Muffins

With St. Patrick’s Day right around the corner these Irish Soda Bread Muffins are a festive way to celebrate the day.  Easy to make, this quick-bread is fun to share with your family, friends and neighbors. I love baking quick-breads because they are less fuss, no yeast which means no rising or kneading required, just simple and delicious!

Preheat oven to 375 degrees F

Directions:  Grease a muffin pan and set aside. Combine all dry ingredients in a bowl; flour, baking powder, baking soda and salt; set aside. Using cold butter, dice up the butter into small cubes and add to the dry ingredients. Using a pastry cutter or a standing mixer with the paddle attachment, cut in butter until the flour mixture resembles course crumbles. In a small bowl mix together the buttermilk, honey and egg. Add the buttermilk mixture to the flour mixture and stir or mix on low speed until combined. Batter should be thick and not runny. Finally, mix in the golden raisins and dried cranberries. Using a 1/4 measuring cup fill greased muffin pan with batter. Sprinkle batter tops with course sugar and bake at 375 degrees for 20 minutes or until golden. Check centers with a toothpick to make sure. Cool on a wire rack and enjoy with your favorite buttery spread.

Makes 12 muffins

Notes: I made my own butter spread for these muffins, a orange honey butter. 3 tablespoons butter, zest of 1 medium orange and 1 tablespoon honey. Mix well and spread on muffins.

… Happy Friday everyone! Hope you all have a great weekend and a Happy St. Patrick’s Day!


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