*Recipe updated 3/11/22
These Rye & Cheddar Irish Soda Bread Muffins are the perfect baking project to celebrate St. Patrick’s Day.
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Irish Soda Bread Muffins
What’s your favorite festive Irish food?
Corned beef and cabbage?
A reuben?
Colcannon?
Guinness?
Yes, Guinness constitutes as food. No, I’m not judging you.
Me? I thought you’d never ask. I happen to LOVE Irish Soda Bread. Like seriously.
It’s a little chewy, a little salty, a tad sweet, and a whole lot of delicious.
And while I love it, I don’t need it all the time. And I certainly don’t need a whole damn loaf of it tempting me at every turn of the kitchen corner. Solution? MUFFINS.
How To Make Irish Soda Bread Muffins
The ingredients include:
- All-purpose flour
- Rye flour
- Baking powder
- Baking soda
- Salt
- Caraway seeds
- Irish butter
- Buttermilk
- Irish cheddar
The Method
- Preheat over to 400 degrees. Spray muffin tin thoroughly.
- In a medium bowl, which flours, baking powder, baking soda, salt, and caraway seeds together.
- In separate bowl, mix egg, cooled butter, and buttermilk. Whisk to combine.
- Slowly pour dry ingredients in to wet, mixing lightly. Before Completely mixed, add in cheddar. Mix until just combined. Overmixing will cause muffins to be tough!
- Scoop mixture in to muffin tin – I like to use an ice cream scoop to get precise amounts in each. Two spoons work just great too!
- Bake for 20 minutes, allowing to cool slightly in pan before removing to a cooling rack.
Tools To Make Irish Soda Bread Muffins
- Muffin Tin
- Mixing Bowls
- Cookie Scoop (my favorite hack for evenly scooping batter!)
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Rye & Cheddar Irish Soda Bread Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup rye flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp caraway seeds
- 1 egg
- 6 Tbsp Irish butter, melted and cooled
- 1 cup buttermilk
- 3 oz Irish cheddar, cut into small cubes
Instructions
- Preheat over to 400 degrees. Spray muffin tin thoroughly.
- In a medium bowl, which flours, baking powder, baking soda, salt, and caraway seeds together.
- In separate bowl, mix egg, cooled butter, and buttermilk. Whisk to combine.
- Slowly pour dry ingredients in to wet, mixing lightly. Before Completely mixed, add in cheddar. Mix until just combined. Overmixing will cause muffins to be tough!
- Scoop mixture in to muffin tin - I like to use an ice cream scoop to get precise amounts in each. Two spoons work just great too!
- Bake for 20 minutes, allowing to cool slightly in pan before removing to a cooling rack.
- Enjoy!