Faith & begorrah! Again with the “recipe redux”? Yes. Except, not really.
Irish soda muffins with Jameson soaked raisins. This idea was one I had years ago and it was too good not to do over. However I decided to do it a different way. Last time, it was a different recipe & golden raisins (soaked in Jameson Irish whiskey) on top. This time it’s regular dark raisins mixed into the batter.
Green cupcake liners make everything look so appropriate this time of year. It doesn’t even have to be St. Patrick’s Day related. Just put it in a green cupcake liner, and you’re done.
And for me, St. Patrick’s Day meals can be tricky.
See, Jay loves the corned beef & cabbage thing. So do my parents. I definitely don’t love it; as a matter of fact I spent high school & grammar school getting Wendy’s or McDonalds on St. Patrick’s Day. Or an Amy’s margherita pizza, which is decidedly un-Irish-American.
Which is odd because I’m mostly Irish. I’m a mutt- as are most people here in the melting pot called the U. S. of A. But out of all that muttliness, I’m mostly Irish. Irish American’s since 1860-something.
But I digress: Irish soda muffins. You don’t have to soak the raisins in Jameson. You can soak them in a little water to plump them up or just throw them right in. The Jameson does give it a kick; or a surprise boost, if you will. But if there are kids involved, by all means omit it.
IRISH SODA MUFFINS WITH JAMESON-SOAKED RAISINS
Makes 6 muffins, can be doubled
- 1 cup all-purpose flour
- 1/4 cup granulated sugar, plus more for topping
- 1/4 cup unsalted butter, softened, plus 1 tablespoon
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup buttermilk
- 1 large egg
- 1/2 cup raisins
- 1/4 cup Jameson Irish whiskey
- The night before you make the muffins, place the raisins in a small whiskey glass & pour the Jameson over them. Let sit overnight or at LEAST four hours.
- The next morning, preheat the oven to 350° F. Sift the flour, baking powder, baking soda, sugar & salt in a large bowl. Cut the 1/4 cup unsalted butter into small pieces & mix it into the flour mixture slowly with a hand mixer, until it comes together & gets crumbly.
- In a small bowl, whisk the egg & buttermilk together until combined. Pour into flour mixture & beat until thoroughly mixed. DO NOT OVERBEAT.
- Drain your raisins. Add them to the batter, folding them in gently.
- Divide the batter among your cupcake liners evenly. Bake for 18-20 minutes, until the tops are beginning to turn a light golden brown. Remove from oven & cool in the pan 10 minutes.
- Meanwhile, melt 1 tablespoon butter in a small saucepan. Once melted, brush the tops of the muffins with it and sprinkle with granulated sugar.
- Move to a rack to finish cooling. Once cool, serve with butter or clotted cream & a nice cup of Irish Breakfast tea.
And voila! There you have it. An Irish-y inspired muffin that is SURE to get people talking. Or at least asking you where the recipe came from. Give someone you love a basket full of these next week & I’m telling you, you’ll be their favorite person.