Seed Oil Free Classic Soda Bread Muffins
These muffins bring all the rustic charm of a traditional Irish soda bread loaf into a convenient, handheld form — golden-topped, slightly tangy, and satisfying in the best old-fashioned way. The fat here comes entirely from real unsalted butter and whole buttermilk, so there's no canola, soybean, or vegetable oil anywhere in sight. That matters more than people realize, since so many quick breads and muffin recipes default to neutral oils that quietly sneak in refined seed oils. The batter comes together with a light hand — just a fork and a gentle fold — which keeps the crumb tender without overworking the gluten. If you like, raisins add a little sweetness and caraway seeds bring that classic, slightly herbal note that makes soda bread taste so distinctly itself. Straight from the oven, these are the kind of thing you'll want to eat warm with a pat of extra butter before they even make it to the cooling rack.
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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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