Soda Bread Muffins

Have you ever left with lots of leftover ingredients after baking? Then never see the light of days until you clean the fridge?

Yup, that’s me – most of the time. Every time I bake for an order, I will buy a new box of buttermilk. Lately, I have been making a lot of my ultimate chocolate cake that I have 2 half boxes of leftover buttermilk in the fridge!

I didn’t want to make another cake so after a quick search, I’ve decided to make these simple soda bread muffins. Surprisingly I have most of the ingredients including the caraway seeds! I’ve substituted whole wheat flour/wholemeal flour for all purpose flour/plain flour. The recipe asks for butter or vegetable oil. I’ve decided to use vegetable oil.

The muffins turned out great though I might reduce the amount of caraway seeds next time as I find it to be a bit strong for my taste (I used 2 tsp). If you like spices then by no means, keep the same amount of the seeds. Also I would use a smaller size casing and grease it. These muffins are not overly sweet so I quite enjoy it. You can serve them plain or with butter/jam.

Soda bread muffin serve warm
Serve warm plain or with butter/jam


  1. Stir until just combined. The longer you mix it the tougher the muffins would be.
  2. If you can’t find buttermilk at the store, make it at home by combining 4 1/2 tsp of white vinegar or fresh lemon juice, with 240g of milk. Set aside until ready to be used.
  3. If your oven has problem of uneven baking (like I have), you can turn the pan 180 degree half way through baking time.
  4. Transfer the muffins to a rack to cool to avoid soggy bottom.
  5. As with most breads, you can keep these muffins at room temperature for up to 4-6 days, covered. Or freeze it for longer shelf lives. To refresh muffins, reheat in oven for about 5-10 mins at 170C.

Baking Equipment:

– Digital Measuring Scale (for accurate measurement)
– Bowls
– Whisk
– Silicone Spatula
– Measuring Spoons
– Muffin Pan
– Muffin/Cupcake Casing

Soda Bread Muffins

  • Servings: 12 Muffins
  • Difficulty: Easy
  • Print

These soda bread muffins are simple and quick to prepare. You'll have these on your table in just 30 mins. Perfect for breakfast.

Author: Caroline|Sweetest Hour
Cuisine: American
Keywords: Bread recipe, Savory


  • All Purpose Flour/Plain Flour : 262g (or 177g AP flour + 85g whole wheat flour)
  • Baking Powder : 2 tsp
  • Baking Soda : 1/4 tsp
  • Salt : 1/2 tsp
  • Sugar : 74g
  • Currants : 170g (note 1)
  • Caraway Seeds : 1/2 to 2 tsp
  • Egg : 1
  • Buttermilk : 227g (note 2)
  • Vegetable Oil : 67g (or 85g butter)
  • Extra Sugar For Topping : Optional


  1. Preheat the oven at 190C. Grease a cupcake/muffin pan or line with paper (preferably greased as well).
  2. In a bowl, combine flour, baking powder, baking soda, salt, sugar, currants and caraway seeds – the dry ingredients.
  3. In another bowl, mix egg, buttermilk and vegetable oil – the wet ingredients.
  4. Quickly combine the dry and wet ingredients together. Stir until just combined. Don’t overdo it.
  5. Fill the cup about 3/4 cup full. Sprinkle with sugar if using.
  6. Bake for 20 mins or until a skewer inserted into the center of a muffin comes out clean.
  7. Transfer the muffins to a rack to cool.

Recipe Note:

  1. You can substitute currants with raisins. Raisins tend to be a bit sweeter so you can reduce the sugar if your prefer less sweeter muffins.
  2. If you can’t find buttermilk at the store, make it at home by combining 4 1/2 tsp of white vinegar or fresh lemon juice, with 240g of milk. Set aside until ready to be used.
  3. The smaller is casing is, the shorter the baking time. Reduce the baking time to about 15 mins.

Nutrition Per Servings (no toppings):

Fat (total)6.8g
– Saturated Fat0.9g


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