You catch the smell through the steam vent and suddenly you are starving. That warm, sweet hint of currants and butter sneaking around the kitchen, gotta admit it pulls you closer real quick. No need to wait for the oven to heat up when you got this pressure cooker doing the job in less time.
These Irish Soda Bread Muffins work like a charm when you want that tender pull without standing over the stove. Fluffy but with just the right crumb, you spot the golden tops peeking through the paper liners and feel your mouth water. Currants bring a little sweet surprise in every bite, perfect with that lil' touch of caraway seeds.
Once you get the batter going, your pressure cooker takes over and gets everything done without fuss. You pour the mix into your lined muffin tin, pop it in the pot with some broth depth underneath, and seal it up. The float valve rises, pressure builds, and in around half an hour you ready for a little slow release to keep these muffins tender and moist.
The Truth About Fast Tender Results
- You don’t have to wait an hour baking in the oven to get that perfect tender crumb.
- Pressure cooking traps steam which keeps your muffins moist and soft while cooking fast.
- The broth depth under the muffin tin creates gentle heat and stops the bottom from burning.
- Quick release gets you a peek when time’s up but a slow release keeps the pull tender.
- Watching that float valve rise is a small but satisfying part of pressure cooking you’ll enjoy.
What Goes Into the Pot Today
- 1 ½ cups (180g) King Arthur Unbleached All-Purpose Flour
- ¾ cup (85g) King Arthur Golden Wheat Flour or Irish-Style Flour
- 2 teaspoons baking powder for rise
- ¼ teaspoon baking soda to add that soda bread lift
- ½ teaspoon table salt balances the sweetness
- ⅓ cup (74g) granulated sugar
- 1 ¼ cups (177g) currants (or raisins if you gotta)
- ½ to 2 teaspoons caraway seeds for that classic flavor kick
- 1 large egg beaten up ready to bind
- 1 cup (227g) buttermilk, yogurt, or sour cream for moisture and tang
- 6 tablespoons (85g) melted butter or ⅓ cup (67g) vegetable oil if you like
- Coarse sparkling sugar for that final sweet crunch on top
The Exact Process From Start to Finish
- First up, preheat your oven to 375°F (190°C) and line your muffin tin with paper liners or grease it well so the muffins won’t stick.
- In a big bowl, whisk together your flours, baking powder, baking soda, and salt. Making sure it’s all evenly mixed feels kinda important here.
- In another bowl, toss together the sugar, currants or raisins, and caraway seeds so those flavors mingle before going in the batter.
- Now beat the egg in a smaller bowl, add the buttermilk or yogurt, and stir it all smooth. Wet stuff ready!
- Pour the wet ingredients into the big dry bowl and fold gently till just combined. Don’t go crazy mixing or your muffins might turn tough.
- Spoon that batter into your prepared muffin cups, filling them about two thirds full. Sprinkle a pinch of coarse sugar on top, makes it sparkle.
- Place the muffin tin on a trivet inside your pressure cooker pot with about one inch of broth depth below. Close the lid and set to cook on high pressure for 25 minutes. When done, give it a slow release to keep the muffins soft.
Easy Tweaks That Make Life Simple
- If you don’t have currants, raisins or dried cranberries work just fine too, you ain’t stuck.
- Swap caraway seeds for anise seeds or leave them out if you ain’t into that flavor punch.
- Use plain yogurt instead of buttermilk, it’s gonna work real good and add a subtle tang.
- Swap melted butter with vegetable oil for a quicker mix and a moist crumb every time.
Your First Taste After the Wait
The first bite hits your taste buds with that hint of sweet currants dancing against the subtle tang of buttermilk. The crust’s sugary sparkle cracks softly and melts in the mouth real nice.
You feel the tender pull of the crumb as it breaks apart with just enough chewiness to show this ain’t overcooked or dried out. Those caraway seeds sneak in like little bursts of wildness, making it stick in your memory.
Crunchy edges meet moist centers in a way that’s just right—you can tell they’ve got that gentle heat from the broth depth and the slow release doing their job. Heck, these muffins will disappear quick y’all.
Your Leftover Strategy Guide
If you got any leftovers, muffins keep best at room temp in an airtight container for up to two days. Just make sure they’re cooled fully and away from sunlight.
For longer storage, pop ’em in the fridge wrapped up tight. That slows down the drying out but you’ll wanna warm ’em back up before eating for that fresh-like feeling.
Last trick is freezing. Wrap each muffin in plastic wrap and drop ’em in a freezer bag. When you ready, thaw overnight in the fridge or zap in the microwave for a quick warm up.
Everything Else You Wondered About
- Can I use different flours? Heck yes, you can swap out parts for whole wheat or gluten-free blends but you might need to tweak liquid amounts a bit.
- What’s the broth depth for? It keeps the heat gentle and even so the bottom of muffins don’t burn and the steam cooks through perfectly.
- Do I have to use caraway seeds? Nope, it’s a classic but optional. Feel free to leave ’em out or add other spices you like.
- Why slow release, not quick release? Slow release lets the muffins finish cooking gently and keeps that tender pull so they don’t get rubbery.
- Can I use raisins instead of currants? Definitely. Raisins or even dried cherries can work equally well in this recipe.
- How do I know when my pressure cooker is done? The float valve will rise when it’s building pressure and drop once it’s all released, so watch that as your guide.
For more easy pressure cooker recipes, be sure to check out our Easy Chicken Caesar Pasta Salad and Quick High Protein Greek Pasta Salad for delicious meal ideas made simple and fast.
Irish Soda Bread Muffins in Your Pressure Cooker
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 180 g King Arthur Unbleached All-Purpose Flour
- 85 g King Arthur Golden Wheat Flour or Irish-Style Flour
- 2 teaspoons baking powder for rise
- ¼ teaspoon baking soda to add that soda bread lift
- ½ teaspoon table salt balances the sweetness
- 74 g granulated sugar
- 177 g currants or raisins if you gotta
- ½ to 2 teaspoons caraway seeds for that classic flavor kick
- 1 large egg beaten up ready to bind
- 227 g buttermilk yogurt, or sour cream for moisture and tang
- 85 g melted butter or 67g vegetable oil if you like
- Coarse sparkling sugar for that final sweet crunch on top
Instructions
Instructions
- Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners or grease it well so the muffins won’t stick.
- In a big bowl, whisk together your flours, baking powder, baking soda, and salt. Making sure it’s all evenly mixed feels kinda important here.
- In another bowl, toss together the sugar, currants or raisins, and caraway seeds so those flavors mingle before going in the batter.
- Now beat the egg in a smaller bowl, add the buttermilk or yogurt, and stir it all smooth. Wet stuff ready!
- Pour the wet ingredients into the big dry bowl and fold gently till just combined. Don’t go crazy mixing or your muffins might turn tough.
- Spoon that batter into your prepared muffin cups, filling them about two thirds full. Sprinkle a pinch of coarse sugar on top, makes it sparkle.
- Place the muffin tin on a trivet inside your pressure cooker pot with about one inch of broth depth below. Close the lid and set to cook on high pressure for 25 minutes.
- When done, give it a slow release to keep the muffins soft.
