Irish Soda Muffins

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Irish Soda Muffins

This is one of my favorite new recipes. These muffins taste like Irish Soda Bread. Unlike their namesake, however, baking powder is used to create a denser, bread-like texture. You can substitute baking soda to create a much fluffier, lighter muffin, but part of what I like best about this recipe is that the muffins are like miniature loaves rather than miniature cakes. To each their own!
  • Prep: 15 min
  • Cook: 12-15 min
  • Total: 30 min
  • Serves 8 to 10
Irish Soda Muffins

Carbohydrate Counts

Carbs-per-gram ratio: 0.4259

Serving Size 80g (about 34g carbs)

Carb calculations Weight Carbs
All purpose flour 372g (276g)
Sugar 48g (48g)
Regular raisins 40g (32g)
Golden raisins 40g (32g)
Buttermilk (17g)
Net Weight 951g (405g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • Preheat the oven to 425°F.
  • 372g / 3 cups all purpose flour
  • 48g / ¼ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • In a large bowl, whisk together flour, sugar, baking powder, and salt.
  • ½ cup (1 stick) unsalted butter, chilled
  • Put the butter in the bowl and cut into small pieces using a pastry blender or two dull table knives until the butter is the size of peas. Mix well.
  • 40g / ¼ cup regular raisins
  • 40g / ¼ cup golden raisins
  • Add raisins to flour mixture and stir with a spatula or wooden spoon to combine.
  • 1 ¼ cups buttermilk
  • Pour buttermilk in bowl and mix well with a spatula or wooden spoon until a rough dough has formed and all of the ingredients have combined.
  • Turn dough out onto a clean work surface and knead a few times to incorporate ingredients. Shape into a 3/4-inch thick circle or rectangle. Using a bench scraper or dull knife, cut into 12 equally sizes pieces. Place each piece into the well of a muffin tin and push down gentle to fill.
  • Bake at 425°F until the tops are golden brown, about 12-13 minutes.
  • Remove from oven and let cool on a wire rack for 30 minutes. Remove muffins from the pan. Serve warm. Leftover muffins will keep in an airtight container for 3 days.
From . ( Adapted from Simply Recipes.