Mushroom Free Classic Soda Bread Muffins
There is something deeply satisfying about a bread that comes together with no yeast, no proofing, and no fuss — just a bowl, a whisk, and a hot oven. These muffins take everything beloved about a classic Irish-style soda loaf and portion it into individual, golden rounds that are crusty on top and tender all the way through. The lift comes entirely from baking soda and baking powder reacting with tangy buttermilk, so the ingredient list stays refreshingly simple and completely free of anything fungal or fermented. Raisins and caraway seeds are optional add-ins that can take the flavor in a sweeter or more savory direction depending on your mood. The batter is intentionally thick and shaggy — resist the urge to overmix, and you'll be rewarded with a soft, open crumb. They bake up to a deep, burnished brown that makes them look like they came from a proper bakery. Warm from the oven with a little butter, they are genuinely hard to beat.
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Learn more →Ingredients
12 servings
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp granulated sugar
- 1 cup buttermilk
- 1 large egg
- 3 tbsp unsalted butter, melted and cooled slightly
- ½ cup raisins (optional)
- 1 tsp caraway seeds (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Grease a 12-cup muffin tin well with butter or nonstick spray.
- 2
Whisk together the flour, baking soda, baking powder, salt, and sugar in a large mixing bowl until evenly combined.
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