Description
Rustic Irish soda bread transformed into quick, handheld muffins with a golden crust and tender crumb, perfect for breakfast or snacks.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup buttermilk
- 1 large egg
- 4 tablespoons melted butter
- 1/2 cup raisins or currants (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners. Measure your ingredients.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and sugar. In another bowl, whisk the buttermilk, egg, and melted butter until smooth. Pour the wet mixture into the dry ingredients and stir until just combined.
- Divide the batter evenly among the prepared muffin cups, about 2/3 to 3/4 full. Bake for 20–25 minutes until golden brown and a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature.
Notes
Serve warm with butter or jam. Store in an airtight container for up to 2 days at room temperature, up to 5 days in the refrigerator, or up to 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 muffin
- Calories: 195
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg