irish soda bread muffins
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we’re kicking off St. Patrick’s Day with these delicious irish soda bread muffins LOADED with chocolate chips
I have been baking irish soda bread for years. With the exception of banana bread, it was the first loaf of bread I had ever made. Ian and I love it, and it goes perfectly with our yearly St. Patrick’s Day meal of corned beef and cabbage. But the kids have never really been big fans, so for the past few years I’ve skipped the soda bread.
This year I decided to make a version of irish soda bread that the kids may actually enjoy. Irish soda bread muffins FULL of chocolate chips. Common fact, when chocolate is involved they will get eaten by even the fussiest of eaters. Now these of course are not for diner, but make a delicious breakfast treat for celebrating St. Patrick’s Day. If I had some green food coloring, I probably would have added that too; my dad used to make us green shamrock pancakes every year and my sister and I loved them.
Color or no color these muffins are delicious. To make them more palatable for breakfast I upped the sugar normally found in soda bread. I also replaced the currants with chocolate chips. I love currants, but again the idea was to get these muffins eaten by the kids too, so chocolate chips it was. Most people don’t keep buttermilk at home, so I decided to use greek yogurt and a little milk; it is my favorite substitute for buttermilk, but you could easily make this recipe using the traditional buttermilk.
irish soda bread muffins
- 2 cups unbleached AP flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1 cup sugar
- 4 Tbsp butter, melted
- 1 1/4 cups plain Greek yogurt
- 1/4 cup milk
- 3/4 cup chocolate chips
- preheat the oven to 350 degrees
- spray muffin tin with non-stick cooking spray
- in a large bowl whisk together the flour, baking powder, baking soda, and salt
- in another bowl whisk the egg until light, add sugar and whisk until the sugar has dissolved, whisk in butter, yogurt, and milk
- add chocolate chips to the flour, and then fold in the yogurt mixture - mix batter as little as possible or you will have tough muffins
- bake 20 - 25 minutes
- cool in pan 5 minutes, and them move to a rack to finish cooling
I could not think of a more delicious way to start out St. Patrick’s Day than with these irish soda bread muffins,
and if you happen to partake in a bit too much St. Patrick’s Day fun, they would be great the next morning ♣