Irish soda muffins with raisins (Print View)

Tender muffins studded with raisins and oats, perfect for breakfast or tea time enjoyment.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup old-fashioned rolled oats, plus extra for topping
03 - 1/4 cup granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Fruit

07 - 3/4 cup raisins

→ Wet Ingredients

08 - 1 1/4 cups buttermilk
09 - 1 large egg
10 - 1/4 cup unsalted butter, melted and cooled

# Directions:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease with butter.
02 - In a large mixing bowl, whisk together flour, oats, sugar, baking powder, baking soda, and salt.
03 - Stir in raisins until evenly distributed throughout the dry mixture.
04 - In a separate bowl, whisk together buttermilk, egg, and melted butter until well combined.
05 - Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; avoid overmixing.
06 - Divide the batter evenly among the muffin cups. Sprinkle a few extra oats on top for garnish.
07 - Bake for 18 to 20 minutes, or until muffins are golden and a toothpick inserted into the center comes out clean.
08 - Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They bake in under 20 minutes, so your kitchen smells incredible before most people are even awake.
  • The buttermilk creates this impossibly tender crumb that stays moist for days, unlike drier breakfast muffins.
  • You don't need buttermilk, honey, or any fussy ingredients—just what's probably already in your pantry.
02 -
  • Never skip the cooling step in the tin—I learned this the hard way when I pulled them out too early and they fell apart like crumbly sand, though they still tasted good.
  • Buttermilk is the secret weapon here; it's not just dairy, it's the thing that makes these tender and keeps them moist for days.
03 -
  • Room temperature ingredients mix together more smoothly, so take your buttermilk and egg out of the fridge about 15 minutes before you start.
  • If you don't have buttermilk, stir a tablespoon of lemon juice or white vinegar into regular milk and let it sit for five minutes—it's not identical but it works beautifully in a pinch.
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