Irish Soda Bread Muffins
Irish Soda Bread Muffins
Servings: 18
Ingredients
- 3-1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar, optional for added sweetness
- 1-1/2 cups buttermilk, room temperature add 1tbsp at a time if more is needed
- 1/2 cup dried cranberries
- 1-2 tbsp granulated sugar for muffin tops optional for added sweetness
Instructions
- Preheat oven to 375℉. Place paper liners into your muffin pan (or grease with cooking spray) and set aside.
- In a large bowl, combine the dry ingredients together: flour, baking soda, salt and sugar (if using). Whisk together to distribute ingredients evenly.
- Measure your buttermilk in a liquid measuring cup.
- Make a well in the center of the large bowl that contains the dry ingredients. Slowly pour in the buttermilk.
- Stir the buttermilk into the dry ingredients using a circular motion. If dough seems too dry, add in about 1 tablespoon of extra buttermilk at a time.
- Add in dried cranberries and fold into the batter. Do not over mix the batter.
- Use a large portion scoop (or ice cream scoop) to scoop the batter into the muffin pan, filling about ¾ full.
- If desired, sprinkle tops of muffins with a little bit of granulated sugar for added sweetness and a slightly crunchier muffin top.
- Bake at 375℉ for about 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a wire for about 5 minutes in the pan. Remove muffins from the pan and continue cooling or enjoy warm. Make about 18 standard muffins.