I am a huge fan of both Irish soda bread and all kinds of quick , so this recipe for Irish Soda Bread Muffins from the King Arthur Flour website has been on my list to try since I first came across it last summer.
I finally gave them a try, although I needed to make several changes to accommodate the ingredients that were readily available here in Florida at my Mom & Dad’s house.
I used all all-purpose flour instead of the combination of white and wheat, a combination of chopped dried fruit bits instead of all currents or raisins, and skipped the caraway seeds and sparkling white sugar on top.
These muffins were a big hit with both my mom, who prefers not-too-sweet muffins and her longtime friend, Mary. They are definitely going into my “make again” file. Next time I will be sure to use white wheat flour, currants and a bit of orange zest.
1 1/2 cups King Arthur Unbleached All-Purpose Flour
3/4 cup King Arthur 100% White Whole Wheat Flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar
1 1/2 cups currants, raisins or other chopped dried fruit
1/2 to 2 teaspoons caraway seeds, to taste (optional)
1 large egg
1 cup buttermilk, yogurt, or sour cream
6 tablespoons butter, melted; or 1/3 cup vegetable oil
sparkling white sugar, for topping (optional)
1 Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan; or line with papers, and then grease the papers.
2 In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds (if using).
3 In a separate bowl, whisk together the egg, buttermilk and melted butter. Quickly and gently stir together the dry and wet ingredients, just until combined. (Stirring more will cause the muffins to be tough.)
4 Spoon the batter into the prepared muffin pan, filling the cups about 3/4 full. The stiff batter will look mounded in the cups. Top with sparkling white sugar, if desired.
5 Bake the muffins until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove them from the oven. Tip the muffins in the pan, so their bottoms don’t get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool. Serve these muffins plain or with butter and/or your favorite jam.