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These Whole Wheat Irish Soda Bread Muffins are the right begin to a lazy, cold March Sunday morning. Speckled with raisins, they’re sweet and ideal to enjoy with a hot cup of tea.

Whole Wheat Irish Soda Bread Muffins

Irish soda bread gets its name from baking soda, which leavens it as a substitute of yeast. This easy Irish Soda Bread Muffin recipe is ideal for St. Patrick’s Day, and you’ll be able to whip them up very quickly. Plus, making them in muffin tins is ideal for higher portion control, and you’ll be able to freeze the extras! Enjoy them St Patrick’s Day with my Crock Pot Corned Beef and Cabbage!

Whole Wheat Irish Soda Bread Muffin Ingredients

• Flour: I used a mix of King Arthur unbleached white whole wheat flour and unbleached all-purpose flour, and the flavour and texture were perfect. They don’t taste whole wheat in any respect.
• Baking Powder is a mix of baking soda and an acid, and it prompts when liquid is added and when baking within the oven. It helps the bread rise and enhances the feel.
• Baking Soda reacts with the buttermilk (an acid), allowing the batter to rise and leading to light, airy Irish soda bread muffins.
• Kosher Salt balances the sweetness and improves the feel.
• Butter: Use cold, salted butter for tender muffins.
• Buttermilk: For those who don’t have buttermilk, make your personal. Add one tablespoon of lemon juice or vinegar to a measuring cup. Then, fill it to the highest with 1% or 2% milk.
• Honey or Agave add a touch of sweetness to those easy Irish soda muffins.
• Egg: Beat one egg to bind the batter together.
• Raisins give the bread more sweetness,but when you prefer your Irish soda bread less sweet, omit them.

How you can Make Irish Soda Bread Muffins

1. Dry Ingredients: Whisk the flour, baking powder, baking soda, and salt. Cut within the butter with a pastry cutter or two knives until the mixture resembles coarse crumbs.
2. Wet Ingredients: Stir the buttermilk, honey, and egg in a small bowl.
3. Pour the buttermilk mixture over the flour and stir to mix. Then mix within the raisins.
4. Bake: Spoon the batter right into a muffin tin sprayed with oil and bake at 375°F for 20 to 25 minutes. Check them by inserting a toothpick–Once it comes out clean, they’re done.
5. How you can Serve: Let the pan cool on a wire rack for five minutes before removing the muffins. Allow them to finish cooling on the rack.

Irish Soda Bread Variations

• Sweetness: These muffins are frivolously sweetened, but when you prefer sweeter bread, add more honey. For less sweet bread, skip the raisins.
• Sweetener: Swap the honey for agave or maple syrup.
• Raisins: Substitute the raisins for craisins or currants.
• Caraway: For those who like caraway seeds in your bread, add an eighth of a teaspoon. Some people commented below that they used one teaspoon, so when you love caraway, give it a try.
• Flour: Use all AP flour when you don’t have white whole wheat.
• Egg allergy? Replace the egg with 1 / 4 cup of applesauce or buttermilk.
• Mini Irish Soda Bread Muffins: Place the batter in a mini muffin tin and bake for 10 to quarter-hour. Check them with a toothpick, and once it comes out clean, remove the muffins from the oven.

Why is my Irish soda bread so hard?

The most important wrongdoer of dense bread is overmixing the dough. You should gently mix the wet and dry ingredients until just combined to avoid dry, hard Irish soda bread.

What does Irish soda bread go together with?

St. Patrick’s Day: These healthy Irish soda bread muffins are good any time of the 12 months, but especially for St. Patrick’s Day. For an Irish feast, serve them with:

How you can Store Muffins

• To store muffins, allow them to chill completely and place them in an airtight container or zip-locked bag at room temperature.
• Refrigerate for as much as 5 days or wrap tightly with foil or plastic wrap and freeze for as much as 1 month.
• To get that fresh-out-of-the-oven taste, warm muffins within the microwave.

More Muffin Recipes You’ll Love

Prep: 10 minutes mins

Cook: 20 minutes mins

cooling time: 5 minutes mins

Total: 35 minutes mins

Yield: 12 servings

Serving Size: 1 muffin

• Preheat oven to 375°F. Spray muffin tin with baking spray.

• In a big bowl mix all dry ingredients (flour, baking powder, baking soda, and salt). Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs.

• In a small bowl, stir together buttermilk, honey (or agave) and egg until blended.

• Add buttermilk mixture to dry ingredients and stir to mix. Stir in raisins.

• Spoon batter into prepared pan.

• Bake 20 to 25 minutes, or until toothpick inserted in center of 1 muffin comes out clean.

• Remove tin and funky on a wire rack for about 5 minutes before removing muffins from tin; finish cooling on rack.

• Serve warm or cool completely and store muffins in an airtight container or ziplock bags at room temperature.

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Serving: 1 muffin, Calories: 147 kcal, Carbohydrates: 24.5 g, Protein: 4 g, Fat: 3.5 g, Saturated Fat: 3 g, Cholesterol: 24 mg, Sodium: 148 mg, Fiber: 1.5 g, Sugar: 10 g