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Traditional Irish Soda Muffins perfect for St. Patrick’s Day or any time of year, with a dense, moist texture and a balance of sweet and savory, featuring raisins for a touch of sweetness.

  • Total Time: 30 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg, beaten
  • 2/3 cup raisins

Instructions

  1. Preheat your oven to 400°F (204°C). Line a 12-cup muffin pan with paper liners and set aside.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk the sour cream, milk, vegetable oil, and beaten egg until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined; be careful not to overmix. If the batter looks curdled, that’s normal.
  5. Gently fold in the raisins into the batter.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Bake for 15-18 minutes, or until a toothpick inserted near the center comes out clean.
  8. Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
  9. Serve warm for the best experience.

Notes

Add chocolate chips or nuts to the batter for extra flavor and crunch., Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days., These muffins can be frozen for up to 3 months when tightly wrapped; thaw and warm before serving., Raisins can be substituted with currants or craisins, or omitted if preferred., Serve plain or with butter or honey for a comforting taste resembling warm cornbread.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack, Bread
  • Cuisine: Irish

Nutrition

  • Serving Size: 1 muffin
  • Calories: 229 kcal
  • Fat: 9 g
  • Carbohydrates: 34 g
  • Protein: 4 g