Soda bread has always been one of those deeply satisfying bakes — crusty on the outside, tender within, and built on pantry staples rather than anything fussy. These muffin-sized versions bring all that charm into individual portions that are easy to grab, share, or tuck into a lunchbox. The entire recipe leans on all-purpose flour, so anyone avoiding rye grain can dig in without a second thought — no specialty swaps or label-reading required. Buttermilk and a touch of melted butter give each muffin a rich, slightly tangy crumb that tastes far more indulgent than the short ingredient list suggests. Optional raisins add little bursts of sweetness, while caraway seeds (also optional) nod to the classic loaf if you want that traditional flavor. The batter comes together in minutes with just two bowls and a fork — no mixer, no kneading, no waiting around for dough to rise. Pull them from the oven when the tops are deep golden brown and serve them warm; they really don't need anything more than a smear of butter.
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Learn more →12 servings
Preheat the oven to 400°F (205°C). Grease a 12-cup muffin tin well with butter or nonstick spray.
Whisk together the flour, baking soda, baking powder, salt, and sugar in a large mixing bowl until evenly combined.
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