These Irish soda bread muffins are divine all wheat, the perfect start for a lazy cold March Sunday morning. Sprinkled with raisins, they’re sweet and good for a hot cup of tea.
Besides, making them in muffin tins is ideal for better portion control and you can hold up the additional items! These are ideal for St Patrick’s Day which is directly around the bend. More biscuit plans I love are Yogurt Chocolate Chip Muffins, Insanely Good Blueberry Oatmeal Muffins and Maple Pecan Banana Muffins.
I used a combination of King Arthur unbleached white whole wheat flour with unbleached all purpose flour, and the flavor and texture was perfect – they don’t taste whole wheat at all.
Irish Soda Bread Variations:
- These are very lightly sweetened but if you prefer a sweeter bread you can add more honey.
- You can swap the honey for agave syrup.
- Try swapping the raisins for craisins.
- If you like caraway seeds in your bread, you can add about an eighth of a teaspoon.
How To Store Muffins:
- To store muffins, allow them to cool completely and place in an air-tight container or Ziploc bag at room temperature.
- Refrigerate for up to 5 days or wrap tight and freeze for up to 1 month.
- To get that fresh-out-of-the-oven taste, warm muffins in the microwave.
How To Make Irish Soda Bread Muffins
More Muffin Recipes:
Whole Wheat Irish Soda Bread Muffins
- baking spray
- 1 cup white whole wheat flour
- 1 cup unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3 tbsp chilled butter
- 1 cup 1% buttermilk
- 3 tbsp honey or agave
- 1 large egg, beaten
- 3 oz raisins, about 2/3 cup
- Preheat oven to 375°F. Spray muffin tin with baking spray.
- In a large bowl combine 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 combine. Stir in raisins.
- Spoon batter into prepared pan.
- Bake 20 to 25 minutes, or until toothpick inserted in center of one muffin comes out clean.
- Remove tin and cool 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.
Keywords: Irish Soda Bread, st patrick’s day desserts, St Patrick’s Day recipes, Whole Wheat Irish Soda Bread, Whole Wheat Irish Soda Bread Muffins