Irish Soda Bread Muffins
A tasty hand-held Irish treat to enjoy anytime of day!
Servings: 12
Equipment
Ingredients
- 2 ¼ cups unbleached all-purpose flour
- ½ cup granulated sugar divided
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon Kosher salt
- 1 cup sour cream full fat or light
- 6 tablespoons ( 3 ounces) unsalted butter melted and slightly cooled
- 1 extra-large egg
- 1 ¼ cup currants
- ½ teaspoon caraway seed optional
Instructions
- Preheat the oven to 400°F. Line a 12-cup standard muffin pan with papers; set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and currants, breaking up any clumps of currants. Whisk together the sour cream or buttermilk, egg, and butter in a separate bowl. Quickly and gently fold the wet ingredients into the dry ingredients just until combined. The batter will be thick and shaggy like a biscuit dough.
- Spoon the batter into the prepared muffin cups, filling about ¾full. The stiff batter will look mounded in the cups. Sprinkle the tops with the remaining sugar.
- Bake until the tops are light golden and a toothpick inserted in the center comes out clean, about 16-18 minutes. Cool in the pan for 5 minutes, then remove to a wire rack. Serve warm or at room temperature. Muffins can be stored in an airtight container for 3 days. Muffins can also be frozen in a tightly sealed container or freezer bag for up to 3 months. Enjoy!
Notes
Serve warm, while the tops are crunchy and the middle is tender, with butter, jam, or a slice of good cheddar
Nutrition
Calories: 258kcal | Carbohydrates: 39g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 174mg | Potassium: 172mg | Fiber: 1g | Sugar: 19g | Vitamin A: 326IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
