Irish Soda Muffins

These Irish Soda Muffins are just the thing for St. Patrick’s Day! They’re wonderful served up with your classic corned beef and cabbage for a full Irish feast. But honestly, they’re so good, they deserve a spot at your table any time of year.

Irish Soda Bread Muffins

Our family keeps St. Patrick’s Day pretty simple. Usually, it means a meal with a little Irish flair and maybe a few green snacks or these tasty Irish soda muffins. Nothing too fancy, just tasty and fun!

What I love most about this Irish soda muffin recipe is you don’t have to wait for March 17th to enjoy them. They’re a wonderful treat any time of the year.

Sometimes, we have these muffins for breakfast, and other times they’re a side for dinner. They have this dense, moist texture with a balance of sweet and savory that makes them feel a lot like cornbread — a staple at our table.

Not to blow my own horn, but this might just be the best Irish soda bread recipe you’ll ever try. 😉

So if you’re craving something different for your St. Patrick’s Day morning — something other than cookies or cupcakes — this recipe is your winner. Enjoy every bite!

Best Irish Soda Bread: Ingredients & Substitutions

Here’s what you’ll need for these easy Irish Soda Muffins …

Ingredients

• Basic baking staples like flour, sugar, baking powder, baking soda, and salt. Just a heads up: there’s no yeast in this recipe! The baking powder and baking soda work their magic to help puff the muffins up, but these muffins keep that nice, dense texture.
• Raisins – I get it, raisins aren’t everyone’s favorite, but trust me, they add a lovely touch of sweetness to these muffins, especially first thing in the morning!
• Sour cream, milk, vegetable oil, and egg – these wet ingredients blend with the flour mix to form your batter.

How to make Irish Soda Muffins

First things first, get your prep ready. Preheat your oven to 400°F. Line your muffin tin with paper liners and have it ready to go.

Next, combine your dry and wet ingredients. In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the sour cream, milk, oil, and egg until smooth. Pour the wet mix into the dry ingredients and stir just until everything is moistened — be careful not to overmix! If your batter looks a bit curdled, don’t worry, that’s totally normal. Finally, fold in the raisins gently.

Then, it’s time to bake. Scoop the batter into the muffin cups until they are about two-thirds full. Bake for 15-18 minutes, or until a toothpick inserted near the center comes out clean.

Last but not least, enjoy! Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Serve them warm for the best experience.

Irish Soda Muffins: FAQs

➡️ How long does it take to make this bread muffins recipe?

You’ll spend about 10 minutes prepping and then around 20 minutes baking. So, in just 30 minutes, you’ll have homemade muffins with zero fuss!

➡️ How many muffins does this recipe produce?

This recipe makes 12 muffins — perfect for sharing, or just for a little batch to enjoy over a couple of days.

➡️ Are there alternatives for the raisins?

If raisins aren’t your thing, feel free to swap in currants or craisins. And if you really want to keep it simple, just leave them out! But I do love the little burst of sweetness they add.

➡️ Can I add any mix-ins to Irish Soda Muffins?

Absolutely! Chocolate chips or nuts make great additions for a little extra flavor and crunch. It’s a simple way to mix things up.

➡️ How do I store Irish Soda Muffins?

Keep your muffins fresh by storing them in an airtight container at room temperature. They’ll stay good for up to 2 days, or up to 5 days if refrigerated.

➡️ Can I freeze Irish Soda Muffins?

Yes, you can! Wrap them tightly in plastic wrap or foil, place in a freezer-safe bag, and freeze for up to 3 months. Just thaw and warm when you’re ready to enjoy.

➡️ What’s the best way to serve these muffins?

I like them plain or with a little butter or honey drizzled on top. They remind me a bit of cornbread served warm — simple and comforting!

Irish Soda Muffins

These Irish Soda Muffins are perfect for St. Patrick’s Day – serve them alongside your corned beef and cabbage for a complete Irish-themed meal! They’re also a great addition to any meal throughout the year.

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Equipment

• Silicone Oven Mitt with Magnet, Licorice Black
• wire cooling rack
• measuring cups and spoons
• rubber spatula or wooden spoon
• whisk
• mixing bowl
• cookie scoop
• cupcake liners
• 12-cup muffin pan

Ingredients

1x2x3x

• 2 ¼ cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sour cream
• ¼ cup milk
• ¼ cup vegetable oil
• 1 large egg, beaten
• ⅔ cup raisins

Instructions

• Start by preheating your oven to 400°F. Line a 12-cup muffin pan with paper liners and set it aside for now.
• In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, beat the sour cream, milk, vegetable oil, and egg until smooth. Pour the wet ingredients into the dry and stir just until combined — don’t overmix! Lastly, gently fold in the raisins.
• Divide the batter evenly into the muffin cups, filling each about two-thirds full. Bake for 15 to 18 minutes, or until a toothpick poked near the center comes out clean.
• Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm for the best taste!

Notes

• Want to jazz up your muffins? Add some chocolate chips or nuts to the batter for an extra layer of flavor and crunch.
• Store leftover Irish Soda Muffins in an airtight container at room temperature for up to 2 days. If you want them to last longer, pop them in the fridge, where they’ll stay fresh for about 5 days.
• These muffins freeze beautifully! Wrap them tightly in plastic wrap or foil and keep them in a freezer bag for up to 3 months. When hunger strikes, thaw and warm them up.

Nutrition

Serving: 1muffin, Calories: 229kcal, Carbohydrates: 34g, Protein: 4g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 27mg, Sodium: 230mg, Potassium: 129mg, Fiber: 1g, Sugar: 9g, Vitamin A: 151IU, Vitamin C: 1mg, Calcium: 73mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Originally published on March 3, 2014. Updated on January 29, 2023.