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Whole Wheat Irish Soda Bread Muffins

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These whole wheat Irish soda bread muffins are delicious, the perfect start a lazy cold March Sunday morning. Speckled with raisins, they are sweet and perfect enjoyed with a hot cup of tea.

These whole wheat Irish soda bread muffins are delicious, the perfect start a lazy cold March Sunday morning. Speckled with raisins, they are sweet and perfect enjoyed with a hot cup of tea.Whole Wheat Irish Soda Bread Muffins

Plus, making them in muffin tins is perfect for better portion control and you can freeze the extras! These are perfect for St Patrick’s Day which is right around the corner. More muffin recipes I love are Yogurt Chocolate Chip Muffins, Insanely Good Blueberry Oatmeal Muffins and Maple Pecan Banana Muffins.

These whole wheat Irish soda bread muffins are delicious, the perfect start a lazy cold March Sunday morning. Speckled with raisins, they are sweet and perfect enjoyed with a hot cup of tea.

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

These whole wheat Irish soda bread muffins are delicious, the perfect start a lazy cold March Sunday morning. Speckled with raisins, they are sweet and perfect enjoyed with a hot cup of tea.

More Muffin Recipes:

Whole Wheat Irish Soda Bread Muffins

4.74 from 15 votes
6
Cals:147
Protein:4
Carbs:24.5
Fat:3.5
These whole wheat Irish soda bread muffins are delicious, the perfect start a lazy cold March Sunday morning. Speckled with raisins, they are sweet and perfect enjoyed with a hot cup of tea.
Course: Breakfast, Brunch, Snack
Cuisine: American
These whole wheat Irish soda bread muffins are delicious, the perfect start a lazy cold March Sunday morning. Speckled with raisins, they are sweet and perfect enjoyed with a hot cup of tea.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 12 servings
Serving Size: 1 muffin

Ingredients

  • 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

Instructions

  • 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.

Last Step:

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Nutrition

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

Categories:

Dry ingredients mixed in with butter using pastry cutters.

Adding in the buttermilk mixture.

Adapted from Recipe Girl

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112 comments on “Whole Wheat Irish Soda Bread Muffins”

  1. 💯 % fantastic!!! Perfect 5exture, taste and sweetness is just right. Will be making this recipe many more times

  2. Another great recipe! I used flax seed egg replacer, then followed the recipe exactly as written. They came out perfect!!! Thanks for another delicious recipe! 

  3. I had trouble with this recipe. Mine came out super dense. I think the batter was too thick. It seemed that way anyway. Should I have added a little more buttermilk?

  4. These are delicious!! I splurged on some Kerry Gold butter and it tops it off beautifully! This is a keeper!!

  5. I used gluten free flour instead but other than that followed the recipe to a T and oh my goodness I’m obsessed! These are absolutely delicious!! 

  6. Looks like a great recipe and will be perfect for breakfast or lunch. I don’t have whole wheat flour, can I use only all-purpose flour instead?

  7. I just made these for the first time and wanted to try them with GF flour.  I mixed Bob’s all purpose with Bob’s 1-to-1.  Ah-mazing!   My husband is a ‘I don’t want to eat bread” kinda guy, and he loved these!