Ah, the aroma of freshly baked bread wafting through the kitchen – it’s like a warm hug for the soul, isn’t it? These Easy Whole Wheat Irish Soda Bread Muffins are my comfort on a rainy day, a nod to tradition but with a modern twist – a bit like finding a cozy old sweater with unexpected pockets. With each bite, I think of my grandmother’s kitchen, bustling with stories and laughter, and somehow, these muffins capture that magic in every crumb.
Steps
- Preheat your oven to 375°F and apply baking spray to a muffin tin.
- In a large bowl, mix together the dry ingredients: flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or two knives until the mixture looks like coarse crumbs.
- In a separate small bowl, blend the buttermilk, honey (or agave), and egg until combined.
- Pour the wet mixture into the dry ingredients and stir until just combined, then fold in the raisins.
- Spoon the batter into the prepared muffin tin.
- Bake the muffins for 20 to 25 minutes, checking with a toothpick to ensure they are done when it comes out clean.
- Let the muffins cool in the tin on a wire rack for five minutes before removing them. Allow them to cool completely on the rack or serve warm.
Ingredients
- Unbleached white whole wheat flour
- Unbleached all-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Cold, salted butter
- Buttermilk (or 1% or 2% milk with lemon juice or vinegar)
- Honey or agave
- Egg
- Raisins
Nutritional Values
Calories: 1764 kcal | Carbohydrates: 294 g | Protein: 48 g | Fat: 42 g | Saturated Fat: 36 g | Cholesterol: 288 mg | Sodium: 1776 mg | Fiber: 18 g | Sugar: 120 g
FAQ
- Why is my Irish soda bread coming out hard?
- Overmixing the dough can result in tough bread. To avoid this, gently combine the wet and dry ingredients until just mixed.
- How should I store these muffins to keep them fresh?
- Let the muffins cool completely before storing them in an airtight container or sealed bag at room temperature. They can be refrigerated for up to 5 days or frozen for up to a month.
- Can I substitute ingredients if I have dietary restrictions?
- Yes, you can replace the egg with a quarter cup of applesauce or additional buttermilk if you have an egg allergy. For a different sweetener, you can use agave or maple syrup instead of honey.
- What can I use if I don’t have buttermilk?
- If buttermilk is unavailable, make a substitute by adding a tablespoon of lemon juice or vinegar to a measuring cup and filling it with 1% or 2% milk.
- Are there variations to this Irish soda bread muffin recipe?
- You can adjust the sweetness by adding more honey or skipping the raisins. Substitute raisins with craisins or currants, and if you enjoy caraway seeds, add them to taste.
Tips
- Avoid Overmixing: To ensure your Irish soda bread muffins remain light and not dense, mix the wet and dry ingredients gently until just combined.
- DIY Buttermilk: If you don’t have buttermilk, make a simple substitute by adding a tablespoon of lemon juice or vinegar to a measuring cup and filling it with milk. Let it sit for a few minutes before using.
- Custom Sweetness: Adjust the sweetness level to your preference. Add more honey for a sweeter muffin or skip the raisins if you prefer a less sweet version.
- Storage Tip: For lasting freshness, let muffins cool completely before storing them in an airtight container at room temperature, refrigerate for up to 5 days, or freeze for up to a month.
Equipment
- Pastry Cutter – Used to cut in the butter into the dry ingredients.
- Muffin Tin – Essential for baking the muffins in the correct shape.
- Wire Rack – Useful for cooling the muffins properly after baking.
