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; total fat 0.8g 1% DV; saturated fat 0.3g; cholesterol 1mg; sodium 283mg 11% DV; potassium 117mg 3% DV; carbohydrates 24.2g 8% DV; fiber 2g 8% DV; sugar 2g; protein 4.6g 9% DV; exchange other carbs 2; vitamin a iu 16IU; vitamin cmg; folate 54mcg; calcium 43mg; iron 1mg; magnesium 27mg; thiaminmg.

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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