Looking for a tasty, easy-to-make breakfast or snack that's also healthy? Then this recipe is just for you! These muffins are made with white whole wheat flour and buttermilk. They're packed with fiber and protein, and adding currants or raisins provides a delicious sweetness.
And the best part? These muffins can be whipped quickly, making them a perfect on-the-go breakfast or snack option. So why not try this recipe and enjoy a delicious and nutritious treat today?
How to Make Whole Wheat Irish Soda Bread Muffins
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 400 °F and set an oven rack in the middle. Grease a standard 12-cup muffin pan with nonstick cooking spray. In a medium bowl, whisk the whole wheat flour, baking soda, granulated sugar, and light brown sugar.
In a separate medium bowl, whisk the egg, melted butter, salt, vanilla, and buttermilk. Add the dry ingredients and the currants to the liquid mixture. Use a rubber spatula to mix until combined; the batter will be very thick.
Do not over-mix! Spoon the batter into the prepared muffin pan, filling the cups about ¾ full. Sprinkle the turbinado evenly over the muffins.
Bake the Whole Wheat Irish Soda Bread Muffins for 18 to 20 minutes, or until golden and set, and a cake tester inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack until ready to serve. Enjoy our Whole-wheat Irish Soda Bread Muffins!
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📖 Recipe
Easy Whole Wheat Irish Soda Bread Muffins
Ingredients
- 284 g (2-¼ cups) white whole wheat flour, spooned into a measuring cup and leveled off
- 1 teaspoon baking soda
- 1 large egg , room temperature
- 44 g (3 tablespoons) granulated sugar
- ¼ teaspoon salt
- 32 g (2 tablespoons) light brown sugar
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk or sour milk
- 6 tablespoons unsalted butter , melted and cooled
- 1-⅓ cups currants or raisins
- 1-½ tablespoons turbinado or sparkling white sugar for topping
Instructions
- Preheat the oven to 400 °F and set an oven rack in the middle position. Grease a standard 12-cup muffin pan with nonstick cooking spray. Whisk the whole wheat flour, baking soda, granulated sugar, and light brown sugar in a medium bowl.
- Whisk the egg, melted butter, salt, vanilla, and buttermilk in a separate medium bowl. Add the dry ingredients and the currants to the liquid mixture. Use a rubber spatula to mix until just combined; the batter will be very thick.
- Do not over-mix! Spoon the batter into the prepared muffin pan, filling the cups about ¾ full. Sprinkle the turbinado evenly over the muffins.
- Bake the Whole Wheat Irish Soda Bread Muffins for 18 to 20 minutes, or until golden and set, and a cake tester inserted into the center of a muffin, comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool until ready to serve. Enjoy our Whole wheat Irish Soda Bread Muffins!
Notes
- To store: the cooled Whole Wheat Irish Soda Bread Muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
- To reheat: In the microwave until warm through, about 5 to 10 seconds.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
