Easy Irish Soda Bread Muffins without Buttermilk
A simple recipe for moist Easy Irish Soda Bread Muffins without Buttermilk
Ingredients
- 2 1/4 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup packed brown sugar
- 6 tbsp melted butter
- 3/4 cup sour cream room temperature
- 1/4 cup milk room temperature, whole or low-fat
- 1 large egg room temperature
- 1 cup raisins
- sparkling sugar optional
Instructions
- Preheat the oven to 375 degrees F.
- Line each muffin cup with a paper liner. Set aside.
- Add the flour, baking powder, and baking soda to a large bowl and whisk together. Set aside.
- Place the melted butter and packed brown sugar into the bowl of a stand mixer fitted with a paddle attachment.
- Mix on low speed until combined.
- Add the egg and mix on low speed until combined.
- Add the sour cream to the butter mixture and combine.
- Pour in the milk and combine on low speed.
- Slowly add in the dry ingredients and mix until just combined. Do not over mix.
- Add the raisins. You can use the mixer on low to combine them or you can mix them in with a wooden spoon.
- Using a cookie scoop, place a large scoop of dough into each well of the prepared muffin tin. It should almost fill the cup. You can flatten it down a bit with the back of a spoon.
- Sprinkle the top of each muffin with sparkling sugar.
- Bake for 22-25 minutes until golden brown and a toothpick inserted into the middle comes out clean.
- When cool enough to handle, remove the muffins to a wire rack to finish cooling.