Description
These Whole Wheat Irish Soda Bread Muffins offer a moist, tender texture with a subtle sweetness from honey and raisins, making them a delightful twist on traditional soda bread. Perfect for breakfast, brunch, or a snack, these muffins combine wholesome white whole wheat and all-purpose flours, leavened naturally with baking soda and baking powder for a quick and easy bake that doesn't require yeast or rising time.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 3 tbsp chilled salted butter
- 1 cup 1% buttermilk
- 3 tbsp honey or agave
- 1 large egg (beaten)
- 3 oz raisins (about 2/3 cup)
- baking spray (for greasing the muffin tin)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Generously spray a muffin tin with baking spray to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the white whole wheat flour, all-purpose flour, baking powder, baking soda, and kosher salt until evenly blended.
- Cut in Butter: Using a pastry cutter or two knives, cut the chilled salted butter into the flour mixture until it resembles coarse crumbs. This step helps create a tender crumb texture.
- Mix Wet Ingredients: In a separate small bowl, stir together the buttermilk, honey (or agave), and beaten egg until well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins light. Fold in the raisins evenly throughout the batter.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin cups, filling each about 2/3 full for even baking.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Muffins are done when a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the tin from the oven and let it cool on a wire rack for about 5 minutes. Carefully take the muffins out of the tin and allow them to cool completely on the rack. Serve warm or store at room temperature in an airtight container or ziplock bags.
Notes
- You can substitute agave syrup with honey or maple syrup based on preference.
- For a dairy-free version, substitute buttermilk with almond milk mixed with 1 tbsp lemon juice or vinegar.
- Ensure butter is well chilled before cutting into the dry mixture to achieve the best texture.
- Add nuts such as walnuts or pecans for added crunch if desired.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Irish
