Whole Wheat 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.

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! More muffin recipes 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.

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.
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.
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4.78 from 9 votes
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Whole Wheat Irish Soda Bread Muffins

6
Freestyle Points
147
Calories
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Yield: 12 servings
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.

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.

Nutrition

Serving: 1muffin, Calories: 147kcal, Carbohydrates: 24.5g, Protein: 4g, Fat: 3.5g, Saturated Fat: 3g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 24mg, Sodium: 148mg, Potassium: 0mg, Fiber: 1.5g, Sugar: 10g, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
Freestyle Points: 6
Points +: 4

Adapted from Recipe Girl