Irish Soda Bread Muffins

5 from 5 votes

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.

Prep Time10

Cook Time17

Total Time27

Course: Snack

Cuisine: Irish

Servings: muffins

Calories: 163kcal

Author: Daniela Apostol

Ingredients

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

Instructions

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.

Video

Notes

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.

Nutrition