Savoury Irish Soda Bread Muffins made with cheddar cheese, spring onions, chives and fresh dill, a super quick and easy muffin recipe that is ready in well under 30 minutes. The muffins are incredibly fluffy and moist, and baked to a golden perfection - the perfect recipe for St Patrick's Day.
Muffins are incredibly versatile, and the sky is the limit when it comes to fillings. Whether you go for sweet no refined sugar muffins, regular muffins with sugar added or savoury muffins, you know you have the perfect snack for the whole family.
I absolutely love soda bread, and I make it on a weekly basis - either the regular Irish soda bread or soda bread rolls. They make the best side dish for any soup or stew - with the Guinness Beef Stew being a favourite on St Patrick's Day.
These soda bread muffins are the best of the 2 worlds: perfectly fluffy muffins and soda bread - with an incredible texture that can't possibly be beaten. A lovely Spring recipe too that uses fresh seasonal produce.
I chose to go savoury this time, with cheddar cheese and fresh herbs being a winning combo, but you can also go for the sweet version by adding refined sugar and any fresh/dried fruit, chocolate chips and so on.
These delicious muffins remind me of the cheese and chive scones - which are made without buttermilk and soda, but are equally delicious.
- plain flour - there is no need to self-raising flour
- buttermilk - together with the bicarb of soda makes the muffins fluffy and well risen
- egg - at room temperature
- bicarbonate of soda and baking powder
- salt - needed for that nice savoury taste, otherwise the muffins can be quite bland
- melted butter
- fresh herbs: spring onions, chives and dill
Step-by-step photos and instructions
- in a large bowl, sift the flour, add the salt, bicarb of soda and baking powder, and mix well
- in jug, crack the egg and use a fork to beat it well ( see photo no 2)
- pour over the melted butter, give it a good stir, then the buttermilk and mix again
- combine the wet ingredients with the dry ingredients, add the herbs and cheese, and use a spatula to bring everything together in a thick batter
- divide the batter evenly between the 12 muffin holes and bake in the preheated oven at 190 degrees Celsius (375 Fahrenheit) for 17-20 minutes until the muffins are golden and well risen, and a skewer inserted in the middle comes out clean
If you use muffin cases, they tend to stick pretty well to the muffins while they are still warm. Allow the muffins to cool down properly before peeling the cases off, it will be a lot easier.
Alternatively, grease and flour each muffin hole, then add the batter without any muffin cases. To remove the muffins from the tin, run a sharp knife around the edges of the muffins, they should pop out easily.
A third option would be using silicone muffin cases, which are quite brilliant actually and do not stick to the muffins at all.
I find that butter or spreadable go wonderfully well with these Irish soda bread muffins. Garlic herb butter is another great choice.
Yes, there is no need to store them into any special container, the muffins stay fresh and moist for several days.
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Irish Soda Bread Muffins
- 250 g plain flour ( 2 cups)
- 250 ml buttermilk ( 1 cup)
- 50 g butter, melted (¼ cup)
- 1 medium egg
- 1 teaspoon bicarbonate of soda
- ½ teaspoon baking powder
- 1 tablespoon chopped chives
- 2 tablespoon chopped spring onions
- 1 tablespoon chopped fresh dill
- 1 teaspoon salt
- 1 cup grated cheddar cheese
- In a large bowl, sift the flour, add the salt, bicarb of soda and baking powder, and mix well.
- In a jug, crack the egg, and use a fork to beat it well.
- Pour over the melted butter, and mix.
- Add the buttermilk to the egg mixture, and mix again.`
- Pour the wet ingredients over the dry ingredients, and add the chopped herbs and cheese.
- Use a spatula to mix everything to a thick batter.
- Preheat the oven to 190 degrees Celsius ( 375 Fahrenheit, 170 fan).
- Either grease and flour a 12-hole muffin tin or use paper cases.
- Divide the batter evenly between each muffin cavity, and bake for 17-20 minutes until the muffins are golden, well risen, and a skewer inserted in the middle comes out clean.
- If you use muffin cases, they tend to stick pretty well to the muffins while they are still warm. Allow the muffins to cool down properly before peeling the cases off, it will be a lot easier.
- Alternatively, grease and flour each muffin hole, then add the batter without any muffin cases. To remove the muffins from the tin, run a sharp knife around the edges of the muffins, they should pop out easily.
- A third option would be using silicone muffin cases, which are quite brilliant actually and do not stick to the muffins at all.