Whole Wheat Irish Soda Bread Muffins
These delightful whole wheat Irish soda bread muffins offer a scrumptious way to kick off a leisurely chilly March Sunday. Infused with plump raisins, they provide a touch of sweetness that pairs wonderfully with a steaming cup of tea.
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Ingredients
- baking spray
- 1 cup unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3 tbsp chilled salted butter
- 1 cup 1% buttermilk
- 3 tbsp honey or agave
- 1 large egg
- 3 oz raisins
- 1 cup white whole wheat flour
Equipment Needed
- 12 cup muffin tin
Instructions
- 1
Begin by setting your oven to 375°F (190°C). Lightly coat a muffin tin with baking spray to prevent sticking.
- 2
In a spacious mixing bowl, combine all the dry components: whole wheat flour, baking powder, baking soda, and salt. Employ a pastry cutter or two knives to incorporate the butter into the mixture until it takes on a texture similar to coarse crumbs.
- 3
In a separate small bowl, mix together the buttermilk, honey (or agave syrup), and egg until the ingredients are well combined.
- 4
Pour the buttermilk mixture into the bowl with the dry ingredients and gently mix until just incorporated. Fold in the raisins to evenly distribute.
- 5
Carefully fill each muffin cup with the batter using a spoon.
- 6
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of one muffin comes out clean.
- 7
Once baked, take the muffin tin out of the oven and let it cool on a wire rack for about 5 minutes before transferring the muffins from the tin; allow them to cool completely on the rack.
- 8
Enjoy the muffins warm, or let them cool entirely and store them in an airtight container or ziplock bags at room temperature for later enjoyment.