Easy Whole Wheat Irish Soda Bread Muffins
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5.0
9 reviews
Excellent
Easy Whole Wheat Irish Soda Bread Muffins
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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?
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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
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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!
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- 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.
- How to Freeze
- How to Freeze
- Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the Whole Wheat Irish Soda Bread Muffins in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
- Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the Whole Wheat Irish Soda Bread Muffins in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
- 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.
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User Reviews
Overall Rating
5.0
9 reviews
Excellent
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