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Irish Soda Bread Muffins

  • 10 m
  • 25 m
Carolyn Casner
“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.”


    • 1½ cups whole-wheat flour
    • 1½ cups all-purpose flour
    • ¾ teaspoon baking soda
    • ¾ teaspoon salt
    • 1½-1¾ cups buttermilk


  • 1 Preheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray.
  • 2 Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and add 1½ 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 ¼-cup measure, divide the dough among the prepared muffin cups.
  • 3 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.
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