Confession: if I find myself at the end of a rainbow, I still look for the pot of gold, just like I did when I was a kid. Wishful thinking, I guess.
Now that these Irish soda bread muffins are all gone – gobbled up in a flash – I think I’d be equally okay with finding another basket of these at the end of a rainbow. Okay, fine, maybe the muffins alongside a 5 1/2 quart round soleil Le Creuset french oven with even just a handful of gold pieces thrown in. What, I can’t be specific about the pot?!
But I digress. Irish soda bread muffins. Yes, yes.
I adore my Irish soda bread this time of year, but a couple of days ago, I was craving something a little different. So these muffins came into being.
With their caraway seeds, raisins (currants would have been better, but I was out), and a just-right, subtle amount of sweetness, I was actually surprised by how much these muffins resembled little versions of the real thing. Except they’re moist and spongy, and sport a cute paper liner, and boast a crunchy coarse sugar topping.
These are more dense than your typical muffin, which had me a little worried when I first pulled them out of the oven. But they were just perfect. A muffin-bread hybrid in the best possible way.
I say take a couple, slather them with butter, and then go find a rainbow. I’d like to think it’s never too late to wish for something extraordinary at the end.
I adapted these muffins from King Arthur Flour. Have you visited their website and browsed their recipes? If not, go, go! They’ve got a gazillion on their site. I could get lost for hours in a big ol’ puff of flour.
Currants, caraway seeds, and orange zest dot these these Irish soda bread inspired muffins. A dusting of coarse sugar along the top gives them an irresistibly sweet crunch.