Irish Soda Bread Muffins Gluten Free Option Included

Last Updated on February 19, 2026 by Souhail

There is something magical about the smell of baking bread filling up a tiny New York City apartment. It makes the whole street feel a little closer and the day a lot brighter. I remember my first time making irish soda bread muffins was during a particularly snowy March when I was craving comfort food that did not require yeast or hours of rising time. I was living in a walk-up in the West Village, and my kitchen was barely big enough to turn around in, but these little gems fit perfectly on my cramped baking sheet.

They are the perfect solution for when you want the hearty taste of traditional soda bread without the commitment of a full loaf. This recipe fits beautifully into everyday life as a quick weeknight breakfast or a festive dish for gatherings. The flavor profile is subtly sweet with a hint of tang from the buttermilk, featuring a tender crumb that melts in your mouth.

What makes this irish soda bread muffins so special is the simplicity. You do not need a mixer or any fancy equipment. Just a bowl, a spoon, and some love will get you there.

Why This Recipe Works

This recipe is one of those go-to options that feels effortless but still turns out impressive. It keeps things simple, bakes up reliably, and gives you plenty of room to make it your own.

• No yeast needed: There’s no waiting around for dough to rise, baking soda takes care of the lift.
• Perfect portions every time: Using a muffin tin means everyone gets their own share, no slicing required.
• Easy to customize: Keep it simple or mix in your favorite add-ins depending on what you have on hand.
• Simple to make gluten-free: Just swap in your go-to gluten-free flour blend and you’re set.

How Do You Make It

Irish Soda Bread Muffins

Recipe by Fatima Zahrae

0.0 from 0 votes

Course: BreakfastCuisine: IRISHDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

210

kcal

Enjoy warm irish soda bread muffins that are tender, tangy, and ready in minutes. This easy recipe brings traditional flavors to your breakfast table.

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Ingredients

• 2.5 cups all-purpose flour

• 0.5 cup granulated sugar

• 1.0 teaspoon baking soda

• 1.0 teaspoon salt

• 0.5 cup unsalted butter, cold and cubed

• 0.5 cup currants or raisins

• 1.0 cup buttermilk, cold

• 1.0 large egg

• 1.0 teaspoon caraway seeds (optional)

Directions

• Start by preheating your oven to 400 degrees Fahrenheit and lining a muffin tin with paper liners.
• In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
• Cut the cold butter into the dry mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
• Stir in the currants and caraway seeds if you are using them.
• In a separate small bowl, whisk the buttermilk and egg together.
• Pour the wet ingredients into the dry mixture and stir gently just until the dough comes together.
• Do not overmix. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
• Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean.
• Let them cool in the pan for five minutes before transferring to a wire rack.

Notes

• Keep butter cold for the best texture.
• Do not overmix the batter to avoid toughness.
• Substitute gluten-free flour blend for dietary needs.
• Add orange zest for a citrusy twist.
• Brush tops with butter after baking for softness

Nutrition Facts

• Total number of serves: 12
• Calories: 210kcal
• Fat: 9g
• Carbohydrates: 29g
• Fiber: 1g
• Sugar: 12g
• Protein: 4g

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Let’s Chat About Tips for Success

Getting the texture right is all about handling the dough gently. Overmixing is the enemy here. You want to combine the wet and dry ingredients just until the flour disappears. If you mix too much, the gluten develops and you end up with tough hockey pucks instead of tender muffins. Also, make sure your buttermilk is cold.

The reaction between the cold acid and the baking soda creates the lift you need. If you run out of buttermilk, mix milk with a splash of lemon juice and let it sit for five minutes. Another trick is to brush the tops with melted butter right when they come out of the oven. This keeps the crust soft and adds a rich flavor that everyone will love.

Variants of the Recipe

One of the best things about this base recipe is how versatile it is. You can twist it to fit any craving or dietary need you have happening in your kitchen.

Savory Snack Style
If you want something less sweet, skip the sugar and add grated cheddar cheese and chopped chives. These make an amazing savory snack similar to Mini Pretzel Bites but with a softer crumb. They are perfect for dipping in soup or enjoying with a pint of Guinness.

Seasonal Pumpkin Swap
During the fall, you can replace half the buttermilk with pumpkin puree and add pumpkin pie spice. This turns the dish into a fall favorite reminiscent of Pumpkin Muffins. The earthiness of the pumpkin pairs wonderfully with the caraway seeds.

Berry Burst
For a springtime vibe, fold in fresh strawberries instead of currants. This variation tastes very similar to Strawberry Muffins but with the dense heartiness of soda bread. Just toss the berries in flour first so they do not sink to the bottom.

High Protein Boost
You can substitute part of the flour with cottage cheese for extra moisture and protein. This technique is inspired by Cottage Cheese Blueberry Muffins and results in an incredibly tender interior that stays fresh longer.

Gluten Free Option
If you want to make these gluten-free, swap the flour for a good 1 to 1 gluten-free baking blend (one that already includes xanthan gum). Because gluten-free dough can be a little thirstier, add an extra splash of buttermilk if the batter looks too thick. Let it sit for 5 to 10 minutes before baking so the flour can hydrate, then bake as usual for the same tender, hearty texture.

Serving Suggestions

These muffins are best served warm with a generous slab of salted butter. The butter melts into the nooks and crannies, creating little pools of richness in every bite. For a full brunch spread, serve them alongside scrambled eggs and fresh fruit. They also pair beautifully with a hot cup of coffee or tea.

If you are hosting a party, slice them in half and offer jam, honey, or clotted cream on the side. The golden crust contrasts nicely with a white ceramic platter, making them look elegant enough for guests.

Storage and Reheating Instructions

Store leftover muffins in an airtight container at room temperature for up to two days. For longer storage, freeze them individually wrapped in plastic wrap for up to three months. To reheat, wrap a frozen muffin in a damp paper towel and microwave for thirty seconds.

Alternatively, warm them in a toaster oven at 350 degrees Fahrenheit for five minutes to crisp up the exterior. Avoid refrigerating them as this can dry out the crumb quickly.

Creative Uses for the Recipe

Do not let stale muffins go to waste. You can cube them and toast them to make croutons for a hearty kale salad. They also work well as a base for a breakfast sandwich with egg and bacon. Another fun idea is to slice them horizontally and toast them like English muffins for eggs Benedict.

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Closing Thoughts

I hope these irish soda bread muffins bring as much warmth to your kitchen as they do to mine. They are a timeless treat that never fails to comfort. Once you master this base, try experimenting with different fruits or spices.

If you loved this, you might enjoy exploring other quick breads or breakfast favorites on the site. Happy baking and enjoy every crumb.