Irish Soda Bread Muffins (Printable)

Wholesome muffins with raisins and oats, inspired by traditional Irish soda bread.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup old-fashioned rolled oats, plus extra for topping
03 - 1/4 cup granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Fruit

07 - 3/4 cup raisins

→ Wet Ingredients

08 - 1 1/4 cups buttermilk
09 - 1 large egg
10 - 1/4 cup unsalted butter, melted and cooled

# Steps:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease with butter.
02 - In a large mixing bowl, whisk together flour, oats, sugar, baking powder, baking soda, and salt.
03 - Stir in raisins until evenly distributed throughout the dry mixture.
04 - In a separate bowl, whisk together buttermilk, egg, and melted butter until well combined.
05 - Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; do not overmix.
06 - Divide the batter evenly among the muffin cups. Sprinkle extra oats on top for garnish.
07 - Bake for 18-20 minutes, or until muffins are golden brown and a toothpick inserted into the center comes out clean.
08 - Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Quick and easy to make in just 35 minutes from start to finish
  • No yeast required, making them perfect for spontaneous baking
  • Wholesome ingredients including buttermilk, oats, and raisins
  • Individual portions that are ideal for meal prep and grab-and-go breakfasts
  • Vegetarian-friendly and packed with traditional Irish flavor
  • Perfect texture: tender inside with a slightly crisp, oat-topped exterior
02 -
  • Use room temperature buttermilk and egg for better incorporation into the batter
  • Don't skip the extra oats on top—they add a delightful texture and visual appeal
  • Store cooled muffins in an airtight container for up to 3 days, or freeze for up to 2 months
  • Reheat muffins in a 300°F oven for 5-7 minutes to restore their fresh-baked texture
  • If you don't have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/4 cups of milk and letting it sit for 5 minutes
  • For even baking, rotate the muffin tin halfway through the baking time
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