One bowl, mix, bake for 20 minutes, and you have tasty muffins!

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.

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  • Mix flour, raisins, 1/2 cup plus 2 tablespoons sugar, caraway seeds, baking powder, salt, and baking soda in a large bowl.

  • Whisk buttermilk and egg together in a small bowl. Stir into flour mixture. Fold butter into the batter.

  • Spoon batter into the prepared muffin tin.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes.

Cook's Note:

For a golden top, brush muffins with more melted butter and top with demerara sugar before baking.

Nutrition Facts

252 calories; protein 5.5g 11% DV; carbohydrates 47.4g 15% DV; fat 5g 8% DV; cholesterol 27.1mg 9% DV; sodium 376.7mg 15% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/23/2018
1.22.17 Scaled this down to 6 servings, and ended up with 6 perfectly-cooked muffins (sorry now I didn’t bake 12) at 20 minutes. This muffin is the best of savory and sweet, the raisn-caraway seed combo is a winner, it’s tender, and the texture is just firm enough, but not dense. And OMG, are they quick and easy to make. joaniecny, thanks for a delicious new muffin recipe! ****UPDATE 5.23.18: I make this recipe often and keep these muffins in the freezer. In an effort to lighten, today I sub'd Egg Beaters® for the egg, Truvia® Bakiing Blend for the sugar, and I Can't Believe It's Not Butter® Organic Spread for the butter. They baked up beautifully, and are delish! Read More
(23)

Most helpful critical review

Rating: 3 stars
03/25/2018
Not much flavor. Put in extra raisins and no seeds. Topped with Turbinado sugar. They seemed to stick to the cupcake liners. Not something I will repeat. Read More
(1)
39 Ratings
  • 5 star values: 27
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/23/2018
1.22.17 Scaled this down to 6 servings, and ended up with 6 perfectly-cooked muffins (sorry now I didn’t bake 12) at 20 minutes. This muffin is the best of savory and sweet, the raisn-caraway seed combo is a winner, it’s tender, and the texture is just firm enough, but not dense. And OMG, are they quick and easy to make. joaniecny, thanks for a delicious new muffin recipe! ****UPDATE 5.23.18: I make this recipe often and keep these muffins in the freezer. In an effort to lighten, today I sub'd Egg Beaters® for the egg, Truvia® Bakiing Blend for the sugar, and I Can't Believe It's Not Butter® Organic Spread for the butter. They baked up beautifully, and are delish! Read More
(23)
Rating: 4 stars
04/09/2017
This recipe rates a 5 for ease of preparation. It's sweeter and closer to a muffin texture than Irish Soda Bread. To avoid over mixing the dough, I had the egg and buttermilk at room temperature and wisked the melted butter into the liquids before adding to flour mixture. If making 12 muffins you'll have to mound the dough in the muffin cups and bake for 20 minutes. I made 18 normal sized muffins and they tested done at 15 minutes. Is also a great base recipe for substitutions by swapping out the caraway seeds and raisins for other dried fruits and nuts. Read More
(11)
Rating: 5 stars
12/26/2018
I made the Irish soda muffins for Christmas Eve and my hubby loved them. I had extra butter, so I brushed the tops. I did not have paper to line them, so I buttered a muffin pan. They came out great! My hubby asked me to make them for him again! I am happy! Read More
(5)
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Rating: 4 stars
03/17/2017
I have made this recipe but the recipe doesn't tell you that there's enough batter for 12 jumbo muffins. I only had one muffin pan so i put the rest in a loaf pan. Everything tasted great. I used paper muffin cups. Read More
(4)
Rating: 4 stars
04/02/2018
This recipe was good. It is not very sweet. I had currants at the moment and used them. It was good. My actual qualm with it is that the batter sticks to the muffin paper cups. If I make this again, I would use baking spray on the tin. Now, my recipe yielded 15 cupcake sized servings. Muffin tins are slightly bigger therefore the original recipe will yield 12. If you use cupcake tins, you will get 15. I might try using demerara sugar next time and additional melted butter as suggested for a golden top. However, the 30 minute baking time yielded nice golden tops in my cupcakes. Read More
(3)
Rating: 5 stars
11/28/2018
Finally! This recipe made the "Thanksgiving" cut! They were all gone! I have made Irish soda and a variety of breads and muffins for Thanksgiving for many years. They are a tough crowd when it comes to the breads/rolls/muffins because it's an after thought to the rest of the meal. Not this time! Pass the butter! Read More
(2)
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Rating: 5 stars
01/01/2018
Family went wild over these! We even made them more healthy with half whole wheat flour and a few oats sprinkled in. Read More
(1)
Rating: 5 stars
02/22/2019
I serve these at the church I cook for when I do my St Patrick's day meal and everyone loves them Read More
(1)
Rating: 4 stars
03/08/2017
Hey This recipe is fantastic with simple procedure and simple ingredients. Easily can make at home. I love this recipe. Thanks for sharing. Read More
(1)
Rating: 3 stars
03/25/2018
Not much flavor. Put in extra raisins and no seeds. Topped with Turbinado sugar. They seemed to stick to the cupcake liners. Not something I will repeat. Read More
(1)