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Rye & Cheddar Irish Soda Bread Muffins on brown parchment paper
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Rye & Cheddar Irish Soda Bread Muffins

Hearty rye, caraway seeds, and sharp Irish cheddar star in this modern take on Irish Soda Bread. Best enjoyed with Irish salted butter.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sides
Cuisine: Irish
Keyword: Caraway Seeds, Cheddar Cheese, Muffins, Rye, Savory Muffins
Servings: 12 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!