Soda Bread Muffins
Easy
A simple but delicious twist on a classic, soda bread, but in single portion muffins. This much-loved traditional recipe is quick and easy to make and you can have a batch ready for breakfast in about 30 minutes. Tear them open while still warm and enjoy with good Irish butter and your favourite jam or honey, or serve with chunks of sharp Irish cheddar and relish. They’re satisfying on their own, but also make a great side to your favourite soup or stew. Chewy, dense and delicious fresh on the day, these also re-heat well to enjoy the next day.
PREP IN
10 MIN
COOK IN
25 MIN
SERVE
8
Soda Bread Muffins
Easy
PREP IN
10 MIN
COOK IN
25 MIN
SERVE
8
Introduction
A simple but delicious twist on a classic, soda bread, but in single portion muffins. This much-loved traditional recipe is quick and easy to make and you can have a batch ready for breakfast in about 30 minutes. Tear them open while still warm and enjoy with good Irish butter and your favourite
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Ingredients
- 450g plain flour
- 1 tsp (heaped) baking soda
- 1 tsp sea salt flakes
- 400ml buttermilk
- 1 tsp honey (or sugar)
Method
- 1. Pre-heat oven to 200°C / 180°C fan assisted / gas 6. Grease and flour 8 wells of a muffin tin, set aside.
- 2. Whisk together flour, baking soda and salt in a large bowl. Create a well in the centre.
- 3. Add the buttermilk and honey (or sugar) to the dry ingredients, then use a blunt knife to stir the dry ingredients into the liquid until mostly mixed through and you have a sticky and shaggy dough. Use your hand to very lightly mix in any remaining flour into the dough. Tip: The dough should be quite sticky and wet, so resist the urge to add more flour. This will dry out the final baked muffins. Use a spatula to scrape any dough from your hand.
- 4. Lightly flatten the dough in the bowl then use a bench scraper or knife to roughly cut into 8 portions (as you would cut a cake).
- 5. Drop each portion into a floured well of the muffin tin, then brush or dab a little buttermilk on top. Score the tops with a cross using a sharp knife.
- 6. Bake in the pre-heated oven for 23-25 minutes. They should be golden brown and sound hollow when you tap the undersides.
- 7. Leave to cool for a few minutes in the muffin tin on a wire rack, then leave them to cool a little longer out of the muffin tin to let the steam evaporate.
- 8. Store in an airtight container at room temperature. To re-heat muffins, pop them in the microwave for 20-30 seconds to enjoy warm, or serve cold.
