Cinnamon Raisin Irish Soda Muffins are made with 100% whole wheat and no added sugar!
I’m honored to be part of the McCormick Everyday Bakers. Today I’m sharing a fun and flavorful recipe for St. Patrick’s Day.
When I first started dating my husband, we were invited to a traditional Irish meal at his grandparent’s house, the cabbage, corned beef and the whole bit. There, I first tried Irish Soda Bread and feel in love. Since then, I’ve been experimenting with soda breads and love how quick they are!
The secret here is the caraway seed. It gives that subtile savory taste, while still maintaining a sweet flavor. It’s that flavor that people question when they taste the bread. ‘What is that seed, it’s delicious!?’ Adding the ground cinnamon to this version takes the muffins to a whole new, amazing level. Thank you, McCormick!
These Cinnamon Raisin Irish Soda Muffins are the perfectly portioned and breakfast inspired form of Irish Soda Bread. Of course, you can make this recipe into an entire loaf, too. Either way, it’s delicious!
To my happy surprise, Liam loved these muffins! I just slice one up and pair it with some fresh fruit for his breakfast and we’re on our way!
And I almost forgot. They have absolutely no refined sugar! I used the date paste to sweeten them and it worked beautifully!
For more Irish Soda Bread recipes from McCormick and me:
- No Knead Irish Oatmeal Seed Bread
- Savory Irish Cheese Soda Bread
- My family’s Irish Soda Bread
- 1969 Irish Soda Bread
- Classic Irish Soda Bread
Cinnamon Raisin Irish Soda Muffins
adapted from McCormick
- 5 cups white whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoons baking soda
- 2 teaspoons McCormick Caraway Seed
- 1 teaspoon McCormick Cinnamon
- 1/2 teaspoon salt
- 3/4 cup raisins
- 3 eggs
- 1 cup date paste
- 1 cup low fat buttermilk
- 1 cup non-fat plain yogurt
- 1 teaspoon McCormick Vanilla Extract
- (Optional) sugar in the raw, sprinkling
- Preheat the oven to 350°F.
- In a large bowl, stir the flour, baking powder, baking soda, caraway seed, cinnamon, salt and raisins together.
- In another bowl, beat the eggs, date paste, buttermilk, yogurt and vanilla. Pour over the dry ingredients and stir until combined.
- Using a large ice cream scoop, scoop dough into 24 greased muffin pans with paper liners.
- (Optional) Sprinkle with sugar.
- Bake for 20-25 minutes or until a cake tester comes out clean and the tops are golden brown. Allow to cool completely on a wire rack.
Servings: 24 muffins