Irish Soda Muffins
Recipe GLPR6bc819b13f835f
Hearty grain-free muffins inspired by Irish soda bread, made with almond meal, flaxseed, and warming spice seeds. Each muffin features pecans, dark chocolate, and a blend of poppy, sesame, and caraway seeds that echo traditional Irish baking.
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Ingredients
2 cups almond meal flour
⅓ cup ground flaxseed
2 tablespoons coconut flour
2 teaspoons baking powder
6 tablespoons cold butter, diced
2 large eggs
½ cup buttermilk
2½ ounces chopped dark chocolate
1 cup finely chopped pecans
2 tablespoons poppy seeds
2 tablespoons sesame seeds
1 tablespoon caraway seeds
Directions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the almond meal flour, ground flaxseed, coconut flour, baking powder, poppy seeds, sesame seeds, and caraway seeds. Mix well to distribute all ingredients evenly.
Add the cold diced butter to the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
In a separate bowl, whisk together the eggs and buttermilk until well combined.
Pour the wet mixture into the dry ingredients and stir gently until just combined—do not overmix. Fold in the chopped pecans and dark chocolate until evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake for 22–25 minutes, until a toothpick inserted into the center of a muffin comes out with only a few moist crumbs clinging to it. The tops should be golden and firm to the touch.
Remove from the oven and allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
