Guittard Irish Soda Bread Muffins

Guittard Irish Soda Bread Muffins

Inspired by Irish Soda Bread, we’re redesigning a tradition by adding chocolate chips to accompany the raisins and switching from the traditional caraway to anise seeds. These can also be made with all whole wheat flour.
Course: Breakfast, Snack
Cuisine: American
Keyword: Muffin, Pastry
Difficulty: Easy
Brand: Guittard
Servings: 1 Dozen

Equipment

  • Oven
  • Muffin Tin
  • Nonstick Cooking Spray
  • Large Bowl
  • Whisk
  • Rubber Spatula
  • Toothpick
  • Cooling Rack

Ingredients

  • 1 cup Whole Wheat Flour (unsifted)
  • 1 cup All-Purpose Flour (unsifted)
  • tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Anise Seed
  • ½ tsp Salt
  • ½ cup Granulated Sugar
  • ½ cup Guittard 63% Extra Dark Chocolate Baking Chips
  • ½ cup Raisins (golden or dark)
  • cup Buttermilk
  • 1 Large Egg

Instructions

  • Preheat oven to 350ºF. Lightly coat the inside of 12 muffin forms with non-stick spray or oil.
  • In a large bowl uniformly combine flours, baking powder, baking soda, anise seed, salt, sugar, ½ cup Guittard 63% Extra Dark Chocolate Baking Chips, and raisins.
  • Measure the buttermilk and lightly beat in the egg. Stir liquid into the dry mixture stopping when there are still some dry clumps, to keep the muffins tender.
  • Scoop the batter into prepared muffin cavities, evenly filling them almost to the top.
  • Bake 20-25 minutes or until tops are golden brown and slightly risen. A toothpick inserted in the center will test clean. Remove from oven and cool on rack.
  • When muffins are cool enough to handle, remove from tin and serve or continue cooling on rack.
    Enjoy!

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