The sheer simplicity of Irish soda bread belies its goodness. We've made this easy whole-wheat quick bread even faster by baking the dough in muffin cups. Serve the muffins warm, with butter and honey. Source:, February 2019

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray.

  • Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and add 1 1/2 cups buttermilk. Stir with a wooden spoon until all the flour is incorporated. The dough should be soft but not too wet. If necessary, add additional buttermilk, 1 tablespoon at a time, until the dough absorbs all of the flour. Use your hands to help the dough come together, if necessary. Using an ice cream scoop or a 1/4-cup measure, divide the dough among the prepared muffin cups.

  • Bake until a toothpick inserted in the center of a muffin comes out clean, 16 to 18 minutes. Transfer the muffins to a wire rack to cool slightly before serving.

Nutrition Facts

120 calories; 0.8 g total fat; 0.3 g saturated fat; 1 mg cholesterol; 283 mg sodium. 117 mg potassium; 24.2 g carbohydrates; 2 g fiber; 2 g sugar; 4.6 g protein; 16 IU vitamin a iu; 54 mcg folate; 43 mg calcium; 1 mg iron; 27 mg magnesium;

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Rating: 2 stars
I made these yesterday very very easy recipe to make. But I have to tell you in my opinion: Do not waste your time and effort to make these. Unless I did something terribly wrong that I don't know of they are really heavy like hockey pucks spongey and hard to chew and very little taste. I would not make them again. Read More