My first taste of Irish soda bread was an accident. I was on my way to an early-morning class and stopped into a little campus café to grab breakfast. In my pre-coffee stupor, I picked up a triangular hunk that I thought was a scone but turned out to be a wedge of Irish soda bread. If only all mistakes could be this delicious—it was love at first bite! Today’s Irish Soda Bread Muffins boast the same subtle sweetness, buttery crumb, and bewitching texture of Irish soda bread but in the form of easy-to-bake, extra-easy-to-eat, and conveniently portable muffins.

Irish Soda Bread Muffins – authentic Irish soda bread, in individual muffin form! Perfect for St. Patrick’s Day breakfast or anytime you need an easy, healthy muffin recipe. Made with whole wheat flour, currants, and a touch of butter. Recipe at | @wellplated

If you’ve never tried Irish soda bread, you are in for a treat.

Don’t expect life-altering flavor complexity or a tastebud explosion—soda bread’s beauty is its simplicity. Classic Irish soda bread recipes combine wheat flour (I used whole wheat for the recipe, though all-purpose is more traditional) and buttermilk and are made to rise with baking soda instead of yeast.

It also often contains caraway seed, whose flavor is more savory and reminds me of rye bread, and some recipes also call for dried currants, which taste like an enchanting cross between a raisin and a cranberry.

The resulting soda bread is lightly sweet, and its texture is beguiling. It’s unquestionably soft and tender (no hockey pucks here) yet dense enough to feel wholesome and satisfying.

Because Irish soda bread isn’t overly sweet, it’s ultra versatile too. I love it paired with a piece of cheddar or steamy bowl of soup as much as I do slathered with butter and jam.

Whole Wheat Irish Soda Bread Muffins. Not too sweet, buttery, and perfect for St. Patrick’s Day breakfast (or any day)! Recipe at | @wellplated

About These Soda Bread Muffins

I bake some adaptation of Beer Bread and soda bread every St. Patrick’s Day (usually my favorite whole wheat Irish soda bread recipe), but this year, I thought it would be fun to try baking Irish Soda Bread Muffins instead.

As much as I adore a good loaf of soda bread, I think I might love the Irish Soda Bread Muffins even more! They have a similar flavor and texture to Irish soda bread but are even quicker and easier to prepare.

Also, since the recipe yields 12 tidy Irish Soda Bread Muffins instead of an entire loaf, they’re easier to manage and transport.

You can grab one for a quick breakfast and snack on the go, individual muffins provide built-in portion control, and they are simpler to serve, because you don’t need to fuss with slicing.

Irish Soda Bread Muffins — tastes just like traditional Irish soda bread, but in easy muffin form! Buttery, moist, and perfect for breakfast on St. Patrick’s Day or year-round. Recipe at | @wellplated

In playing around with how I could make these Irish Soda Bread Muffins healthy without compromising their flavor, I found that what worked best was to use Greek yogurt instead of the buttermilk. Like buttermilk, yogurt is acidic, so it reacts with the baking soda and ensures that the Irish Soda Bread Muffins rise. Because it’s thick and creamy, it does also a fantastic job of keeping the muffins moist and tender without a need for an of excess butter or oil.

Traditional Irish Soda Bread Muffins with currants and caraway. Moist, fluffy, and absolutely delicious! A great alternative to Irish soda bread that’s easier to make and serve. Recipe at | @wellplated

Plus, while I almost always have a big container of Greek yogurt in my refrigerator, I rarely have buttermilk, so using yogurt means I can bake a batch of these Irish Soda Bread Muffins without a special trip to the store.

Irish Soda Bread Muffins – tastes just like traditional Irish soda bread! Easy, fluffy, and absolutely delicious. Recipe at | @wellplated

Along with yogurt, another ingredient you will always find in my refrigerator is Phil’s Fresh Eggs. Headquartered right across the border in Illinois, Phil’s is completely family owned. The chickens are humanely raised, fed an all-vegetarian diet, and the egg quality is outstanding. I notice a clear difference in the eggs’ taste and yolk color compared to standard eggs. The shells are harder to crack, which to me signals that the eggs came from healthier, happier chickens. I’m proud to be working with Phil’s this year to create a series of fresh, healthy recipes, including these Irish Soda Bread Muffins.

Although I originally conceptualized these Irish Soda Bread Muffins for St. Patrick’s Day, they are wonderful year-round. If you don’t care for currants or caraway seed, feel free to replace them with another dried fruit you do enjoy. Orange zest and dried cranberries would be wonderful folded into the batter, and I suspect that blueberries (or chocolate chips) would be utterly delicious also.

Irish Soda Bread Muffins – like traditional Irish soda bread, but easier to make (and eat!). Buttery, moist muffins, perfect for St. Patrick’s Day or a healthy breakfast year-round. Recipe at | @wellplated

For a little extra burst of sweetness and crunch, I topped the Irish soda bread muffins with a sprinkle of coarse sparkling sugar, but if you want to keep the muffins on the even less-sweet side, feel free to omit it.

More Whole Wheat Muffins

Recommended Tools to Make These Muffins

Irish Soda Bread Muffins – authentic Irish soda bread, in individual muffin form! Perfect for St. Patrick’s Day breakfast or anytime you need an easy, healthy muffin recipe. Made with whole wheat flour, currants, and a touch of butter. Recipe at | @wellplated

Irish Soda Bread Muffins

4.79 from 14 votes
Irish Soda Bread Muffins. Just like authentic Irish soda bread, but in easy muffin form. Buttery, moist, and delicious! Healthy and whole wheat.

Prep: 15 mins
Cook: 15 mins
Total: 35 mins

Servings: 12 muffins


  • 1 1/4 cups whole wheat flour use white whole wheat flour for a milder flavor
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder I recommend aluminum free
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon caraway seed
  • 1 large Phil’s Fresh Egg at room temperature
  • 1 cup nonfat milk plus 1 tablespoon, at room temperature
  • 1/4 cup unsalted butter melted and cooled to room temperature
  • 1/4 cup plain nonfat Greek yogurt at room temperature
  • 3/4 cup dried currants
  • Optional: 2 tablespoons sparkling sugar


  • Place a rack in the center of your oven and preheat the oven to 400 degrees F. Generously grease a standard 12-cup muffin tin with nonstick spray.
  • In a large bowl, stir together the whole wheat flour, all-purpose flour, granulated sugar, baking powder, baking soda, salt, and caraway seed. In a separate bowl, whisk together the egg, milk, butter, and Greek yogurt. Make a well in the center of the dry ingredients, then pour the wet ingredients into it. Stir just until combined. Fold in currants.
  • Divide the batter among the muffin cups and sprinkle the tops with sparkling sugar, if using. Bake the muffins for 13 to 15 minutes, until a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 5 minutes, then remove the muffins to a rack to continue cooling. Enjoy warm, topped with butter, jam, a slice of cheese, or on their own.


Serving: 1(of 12)Calories: 194kcalCarbohydrates: 34gProtein: 5gFat: 5gSaturated Fat: 3gCholesterol: 27mgSodium: 83mgFiber: 2gSugar: 17g

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I am sharing this post in partnership with Phil’s Fresh Eggs. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue creating quality content for you. To learn more about Phil’s, you can visit its company website and Facebook page.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I used white whole wheat flour, and soured the milk with 1 TB of vinegar. This, along with the yogurt, made a delicious, light muffin that went great with a hearty beef stew. The caraway seed added a nice flavor, without being overwhelming. I don’t think I would put in both the caraway and the currants, but if anyone has tried this, please let me know how they turned out.5 stars

    1. Rich, I’m so happy you loved the texture of the muffins! Personally, I love both caraway and current (I like the sweetness/chewiness of the currents with the savory-ness of the caraway), but it’s totally up to you!

  2. I grew up in Forreston right down the road from Phil’s they are extended family thanks for the recommendation!5 stars

  3. Would I be able to half this recipe? Still need to add one egg, but would other ingredients need to change other than just splitting everything in half?

    1. Hi Jane! I haven’t tried halving this recipe myself, so you’d be experimenting. I think you could halve all the ingredients. I hope you enjoy the muffins if you try them!

  4. This was my first time attempting Soda Bread anything. I did make a few tweaks. Used a flax egg, almond milk soured with lemon juice, and craisins. No caraway seeds. The biggest change was accidental- I forgot the yogurt. Turned out delicious anyway. It’s a definite keeper. Goes great with apricot preserves.5 stars

  5. Just delicious! I didn’t make with the caraway seed, used light sour cream instead of the yogurt. It is what I had. Love Irish soda bread so this was a no brainer. Wonderful with a bowl of soup. Thank you.5 stars

  6. Happy St. Patrick’s Day! OMG, Erin! These are amazing! I wanted to make them, but didn’t have caraway seeds or currants, so I threw on raisins. Had to bake them for 17 minutes, maybe because my greek yogurt had a little extra liquid or something. Anyway, they are delicious (I’ve already eaten 2 today). Thanks for the recipe!!5 stars

  7. These are AMAZING! I don’t eat dairy so I substituted almond milk for milk, almond milk based yogurt for the Greek yogurt, and dairy free butter for the butter. These baked up so beautifully and everyone loved them (even my two little ones that are picky). They are now a staple in our house! They taste just like a yummy slice of Irish soda bread.5 stars

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