If you've ever baked a loaf of traditional Irish Soda Bread only to have it turn out like a dry, floury brick, you are going to love this recipe! I've taken the nostalgic flavors of a traditional Irish loaf- that signature crust, as well as raisins-and transformed them into Easy No-Knead Healthy Irish Soda Bread Muffins. By using Greek yogurt and light buttermilk, I've ensured these muffins stay moist and tender every single time.
They are ready in just 30 minutes, require zero kneading, and are Weight Watchers friendly. It's the ultimate St. Patrick's Day win for busy kitchens! It makes a great snack, breakfast, or side for my Healthy Reuben Soup!
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- Recipe Overview: Irish Soda Bread Muffins
- Summarize and Save this Content on:
- 🥘Ingredient Notes
- 📖 Variations & Substitutions
- 🔪How to Make Irish Soda Bread Muffins
- Shamrock Butter
- Expert Recipe Tips
- 🌡️Storage
- 👪 Serving Size
- 🔢WW Points
- 🥗 What to Serve with Irish Soda Bread Muffins
- ❔Recipe FAQs
- Didn't find the answer you're looking for?
- ☘️More St. Patrick's Day Recipes
- Healthy Irish Soda Bread Muffins Recipe
Looking for more healthy St. Patrick's Day snacks? Give my naturally green Matcha Energy Bites a try!
Recipe Overview: Irish Soda Bread Muffins
- Ready In: 30 Minutes
- Serves: 12 muffins
- Calories: 147 kcal (approximately)
- Main Ingredients: All-purpose & whole wheat flour, Greek yogurt, light buttermilk, raisins, and caraway seeds.
- Dietary Info: Egg-free, Vegetarian, Weight Watchers Friendly.
- Weight Watchers Points: 4 WW points per muffin.
- Difficulty: Easy.
- Why You'll Love It: This recipe solves the #1 problem with soda bread: the dryness! These muffins are tender, moist, and require zero messy kneading on the counter. They are like the perfect-sized mini Irish Soda Bread loaf!
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If you love healthier, lighter, and WW friendly muffin recipes, check out my Healthy Rhubarb Muffins , Healthy Carrot Muffins with Pineapple, and my Chocolate Weight Watchers Zucchini Muffins!
🥘Ingredient Notes
In Ireland, this sweet version of soda bread is affectionately known as 'Spotted Dog.' It's a wonderful, raisin-filled treat that skips the strong caraway seeds, making it a big hit with kids and anyone who loves a tender, fruity muffin.
You'll need the following ingredients for these Irish Soda Bread Muffins:
- The Flour Mix: I use a blend of all-purpose and whole wheat flour. This gives you that rustic, "old-fashioned" texture and a boost of fiber while keeping the muffins light.
- Plain Non-fat Greek Yogurt: This is the secret to moisture! It replaces a large portion of the butter, providing a tender crumb that prevents the muffins from becoming "hockey pucks."
- Light Buttermilk (or Hack): Buttermilk is essential for the rise. You can make your own light buttermilk with my 1 cup milk + 1 teaspoon vinegar hack listed in the instructions.
- Raisins: The raisins provide a hint of sweetness.
- Baking Soda: Since there are no eggs, the baking soda does all the work. Ensure yours is fresh for a spectacular rise!
*Please see recipe card for a full list of ingredients and quantities.
📖 Variations & Substitutions
- Raisins- You can use currants instead of raisins, or if you want an even more old-fashioned flavor, add 1 teaspoon of caraway seeds! The brown sugar in this recipe perfectly balances the earthy seeds, making for a sophisticated, traditional treat.
- Mini muffin - They make adorable "bites" for a St. Patrick's Day party. Bake them at the same temperature but start checking for doneness at the 10-12 minute mark.
🔪How to Make Irish Soda Bread Muffins
While a traditional loaf of Irish Soda Bread requires kneading and shaping on a floured counter, these muffins are completely no-knead. I've designed this recipe to be a true 'Lazy Way' win-you simply stir the ingredients in one bowl and scoop them into the tin. This doesn't just save you from a messy kitchen; it actually ensures the muffins stay light and tender, as kneading can often lead to a tough, dense bread."
Prep: Preheat oven to 375°F (190°C) and spray a 12-cup muffin tin with non-stick spray.
- Step 1: Add vinegar to milk and set aside.
- Step 2: In a large bowl, whisk together the flours, baking soda, salt, raisins or currants, and brown sugar.
- Step 3: Grate in the 2 tablespoons of cold butter. Use a fork or pastry cutter to smash it into the flour until it looks like coarse crumbs. I use a cheese grater to grate frozen butter into the mix.
- Step 4: Mix until evenly distributed.
- Step 5: Stir in the Greek yogurt.
- Step 6: Then slowly pour in the milk mixed with vinegar. *Use a wooden spoon to fold the mixture until just combined. Do NOT overmix! The dough should be thick and slightly lumpy. * I used 2 tbsps of milk in addition to the cup, as I live in a very dry climate. You may only need 1 additional tbsp. You will know by looking at the photos how it should look. It should feel a little sticky.
- Step 7: Spoon dough into a prepared muffin tin.
- Step 8: Dip a sharp knife into flour and cut a deep (¼-1/2 inch) 'X' into the top of the muffin dough, for each muffin. *It is sticky, so you may need to dip the knife for each line of the 'X'. *Traditionally, a cross is cut into the top of Irish Soda Bread to "let the fairies out." For muffins, use a sharp knife or kitchen shears to snip a small "X" into the top of each unbaked muffin. This doesn't just look authentic; it actually allows steam to escape, helping the muffins expand and cook evenly in the center. This also makes them look like mini loaves. **My 'x' wasn't quite as deep as this, so it didn't show as much after baking.
- Step 9: Bake in preheated oven for about 18 minutes or until tester comes out clean. Cool for 5-10 minutes in the pan.
- Step 10: Then remove and continue to cool muffins on a cooling rack.
Shamrock Butter
To make Shamrock Butter: Cut slices of cold butter into ½- inch thick pieces. Cut the butter with a small Shamrock cookie cutter, then place a currant or a caraway seed in the middle. You can buy this cookie cutter in a nested set HERE: Shamrock Cookie Cutter set (affiliate link)
Expert Recipe Tips
- The "Shaggy Dough" Rule: The most important secret to a tender soda bread muffin is to avoid over-mixing. Stir the wet and dry ingredients until the flour is just moistened. The dough should look lumpy and "shaggy." If you stir until the batter is smooth, the muffins will turn out tough and dense.
- The Frozen Butter Hack: For a flaky, biscuit-like texture, grate your butter while it is frozen using a box grater. This allows the small bits of fat to be distributed evenly throughout the flour without overworking the dough with a pastry cutter or your hands.
- Check Your Baking Soda: Since this recipe doesn't use yeast or eggs, it relies entirely on the reaction between the baking soda and the acid in the buttermilk/vinegar to rise. To ensure a good lift, make sure your baking soda is fresh. (Test it by dropping a pinch into a little vinegar-if it doesn't fizz instantly, it's time for a new box!)
- The "Fairy" Technique: Traditionally, a cross is cut into the top of Irish Soda Bread to "let the fairies out." For muffins, use a sharp knife or kitchen shears to snip a small "X" into the top of each unbaked muffin. This doesn't just look authentic; it actually allows steam to escape, helping the muffins expand and cook evenly in the center.
- Uniform Scooping: Use a large triggered ice cream scoop to divide the batter into the muffin tin. This ensures every muffin is the same size and cooks at the same rate, preventing some from being overbaked while others are still doughy.
- The Sift Trick: If you find your muffins have small, bitter spots, it means the baking soda wasn't mixed well enough. Sift or whisk your dry ingredients thoroughly before adding the liquids to ensure the leavening agent is perfectly distributed.
- The Best Way to Serve: Soda bread is unique because it has a crusty exterior and a soft interior. These are best served warm, just a few minutes out of the oven, with a small amount of high-quality butter or a touch of honey.
🌡️Storage
- Storage: Store these Irish Spotted Dog Bread Muffins in an airtight container at room temperature for up to 2 days.
- Freezing: These muffins freeze beautifully for up to 3 months in an airtight container or Ziploc freezer bag.
- Reheating: For the best "freshly baked" texture, reheat frozen muffins in the Air Fryer at 350°F for 3 minutes. This crisps the crust while keeping the inside moist.
👪 Serving Size
This light Irish Soda Bread Muffin recipe makes 12 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This Irish Soda Bread Muffin recipe is Weight Watchers friendly @ 4 WW points. You can lower the points even further by using light butter and replacing the sugar with monk fruit (but you'll only need 1 tablespoon of monk fruit).
🥗 What to Serve with Irish Soda Bread Muffins
A cup of coffee or my Homemade Masala Chai (shown) pairs perfectly with these muffins!
If you are serving them at a breakfast potluck, they go well with my Old Fashioned Fruit Salad , Air Fryer Turkey Sausage, and Roasted Red Pepper Egg White Bites.
❔Recipe FAQs
Density usually comes from over-mixing. Stir the wet and dry ingredients until just combined. The dough should be thick and lumpy-that's the secret to a tender crumb!
Yes! Add a teaspoon of caraway seeds or even some shredded sharp cheddar cheese for a spectacular savory side to my Healthy Reuben Soup!
Yes, you can use 2 ½ cups of all-purpose flour if you don't have whole wheat. However, I highly recommend the blend; the whole wheat flour provides that rustic, "old-fashioned" flavor and texture that makes soda bread so special.
If your muffins come out with a smooth top, don't worry-they will still taste spectacular! This usually happens if the cut wasn't deep enough. Next time, dip your knife in flour and cut at least ½ inch deep into the dough. You want the "X" to look almost too deep before it goes in the oven; as the muffin rises, that cut will expand into those beautiful, rustic golden ridges!
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Whether you are celebrating your Irish heritage or just looking for a delicious, high-fiber muffin for your morning routine, these Healthy Irish Soda Bread Muffins are a guaranteed win. They offer all the nostalgic flavors of a traditional loaf in a convenient, portion-controlled format that is as easy as "dump and bake." Spread them with a little salted butter while they're still warm and enjoy a taste of the Emerald Isle right in your own kitchen!
Looking for more St. Patrick's Day breakfast ideas? Give my Baileys French Toast Casserole a try!
☘️More St. Patrick's Day Recipes
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Healthy Irish Soda Bread Muffins Recipe
Ingredients
- 1 ½ cups All-Purpose Flour
- 1 cup Whole wheat flour
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 2 tablespoons Brown Sugar
- 2 tablespoons Butter cold
- ½ cup Plain non-fat Greek yogurt (0%)
- 1 cup 1% milk +1-2 tbsps
- 1 teaspoon Vinegar
- ½ cup Raisins or Currants
Instructions
- Prep: Preheat oven to 375°F (190°C) and spray a 12-cup muffin tin with non-stick spray.
- Add vinegar to milk and set aside.1 cup 1% milk +1-2 tbsps, 1 teaspoon Vinegar
- In a large bowl, whisk together the flours, baking soda, salt, raisins or currants, and sugar.1 ½ cups All-Purpose Flour, 1 cup Whole wheat flour, 1 teaspoon Baking Soda, ½ teaspoon Salt, 2 tablespoons Brown Sugar, ½ cup Raisins or Currants
- Grate in the 2 tablespoons of cold butter. Use a fork or pastry cutter to smash it into the flour until it looks like coarse crumbs. I use a cheese grater to grate frozen butter into the mix.2 tablespoons Butter
- Stir in the Greek yogurt.½ cup Plain non-fat Greek yogurt (0%)
- Then slowly pour in the milk mixed with vinegar and stir until just combined.* I used 2 tbsps of milk in addition to the cup, as I live in a very dry climate. You many only need 1 additional tbsp. You will know by looking at the photos how it should look. It should feel a little sticky.
- Use a wooden spoon to fold the mixture until just combined. Do not overmix! The dough should be thick and slightly lumpy.
- Divide the batter into the 12 prepared muffin cups.
- The "Fairy" Hack: Dip a sharp knife in flour and cut a small "X" into the top of each muffin.
- Bake for 18-20 minutes until the tops are golden brown and a tester or toothpick comes out clean.
Notes
- The "Shaggy Dough" Rule: The most important secret to a tender soda bread muffin is to avoid over-mixing. Stir the wet and dry ingredients until the flour is just moistened. The dough should look lumpy and "shaggy." If you stir until the batter is smooth, the muffins will turn out tough and dense.
- The Frozen Butter Hack: For a flaky, biscuit-like texture, grate your butter while it is frozen using a box grater. This allows the small bits of fat to be distributed evenly throughout the flour without overworking the dough with a pastry cutter or your hands.
- Check Your Baking Soda: Since this recipe doesn't use yeast or eggs, it relies entirely on the reaction between the baking soda and the acid in the buttermilk/vinegar to rise. To ensure a good lift, make sure your baking soda is fresh. (Test it by dropping a pinch into a little vinegar-if it doesn't fizz instantly, it's time for a new box!)
- The "Fairy" Technique: Traditionally, a cross is cut into the top of Irish Soda Bread to "let the fairies out." For muffins, use a sharp knife or kitchen shears to snip a small "X" into the top of each unbaked muffin. This doesn't just look authentic; it actually allows steam to escape, helping the muffins expand and cook evenly in the center.
- Uniform Scooping: Use a large triggered ice cream scoop to divide the batter into the muffin tin. This ensures every muffin is the same size and cooks at the same rate, preventing some from being overbaked while others are still doughy.
- The Sift Trick: If you find your muffins have small bitter spots, it means the baking soda wasn't mixed well enough. Sift or whisk your dry ingredients thoroughly before adding the liquids to ensure the leavening agent is perfectly distributed.
- The Best Way to Serve: Soda bread is unique because it has a crusty exterior and a soft interior. These are best served warm, just a few minutes out of the oven, with a small amount of high-quality butter or a touch of honey
- Storage: Store in an airtight container at room temperature for up to 2 days.
- Freezing: These muffins freeze beautifully for up to 3 months in an airtight container or Ziploc freezer bag.
- Reheating: For the best "freshly baked" texture, reheat frozen muffins in the Air Fryer at 350°F for 3 minutes. This crisps the crust while keeping the inside moist.
Terri Gilson says
My family LOVED these muffins and couldn't believe how low the calories are. They were gone in a flash!