Irish Soda Bread Muffins Recipe (6 Points Per Serving)

Irish Soda Bread Muffins

Why you’ll love these muffins

These muffins capture the comforting texture of soda bread while adding a touch of sweetness from honey and the chewy pop of golden raisins. I like using a mix of whole wheat pastry flour and all-purpose flour to give the muffins a slightly nutty flavor and tender crumb. They bake quickly, are kid-friendly, and take well to simple mix-ins like additional raisins, seeds, or dried fruit if you want to personalize a few of the muffins.

Ingredients

• 1 cup whole wheat pastry flour
• 1 cup all-purpose flour
• 1 cup reduced-fat buttermilk
• 4 tbsp light butter, melted
• 1 large egg
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¼ cup honey
• ½ cup golden raisins

Instructions

1. Preheat the oven to 375°F (190°C). Lightly mist or grease a 12-cup muffin pan.
2. In a medium bowl, whisk together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, salt, and golden raisins until evenly distributed.
3. In a separate bowl, whisk the reduced-fat buttermilk, melted butter, large egg, and honey until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold together. Stir just until combined—overmixing can make the muffins tough. The batter should be on the thicker side.
5. Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
6. Bake for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
7. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool slightly before serving.

Notes and tips

• The full recipe makes 12 muffins; one muffin is considered a single serving.
• For a softer top, brush the muffin tops with a little melted butter right after they come out of the oven.
• Kids can help by adding mix-ins to a few muffin cups—try regular raisins, sunflower seeds, or goji berries for variety.
• To make these dairy-free, substitute the buttermilk with a mixture of a dairy-free milk and a teaspoon of vinegar or lemon juice, and use a plant-based butter alternative. Results may vary slightly.

Variations

These muffins are versatile. Add chopped nuts (walnuts or pecans) for crunch, fold in a handful of oats for heartier texture, or swap the golden raisins for dried cranberries for a tart contrast. You can also reduce the honey slightly if you prefer a less sweet, more traditional soda-bread flavor.

Storage and reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat gently in a microwave for 10–15 seconds or warm in a 300°F (150°C) oven for 5–8 minutes. These muffins also freeze well—wrap individually and freeze for up to 2 months; thaw at room temperature and reheat before serving.

Nutrition (per muffin)

• Calories: 165 kcal
• Carbohydrates: 27.3 g
• Protein: 3.5 g
• Fat: 4.9 g (Saturated fat: 2.8 g)
• Cholesterol: 27 mg • Sodium: 206 mg
• Potassium: 151 mg • Fiber: 1.5 g • Sugar: 10.4 g
• Calcium: 50 mg • Iron: 1.1 mg

Serving suggestions

Serve these Irish Soda Bread Muffins warm with a slab of light butter, a smear of cream cheese, or a little extra honey. They pair beautifully with coffee, tea, or a pot of Irish-style breakfast fare. Because they’re portable and not overly sweet, they make a great addition to brunch spreads and holiday gatherings.

Enjoy

These muffins are a simple, crowd-pleasing way to enjoy the flavors of Irish soda bread in individual portions. They’re quick to make, easy to customize, and bring a warm, homey touch to any St. Patrick’s Day celebration or everyday breakfast.