These Irish brown bread muffins have all the flavor of the traditional Irish brown bread in muffin form. Add the optional candied ginger for a nice subtle texture and bite.
In reality though, I’ve wanted to make brown bread since visiting Ireland almost 4 years ago.
I went into that trip expecting horrible food and disgusting weather.
The weather prediction held true (to the point of almost literally being blown off the Cliffs of Moher by 50 mile an hour winds) but the food was surprisingly good throughout the trip.
Way better than Prague, Budapest and Munich were last year (sausage, salt, sausage, salt, sausage, salt, potatoes, repeat) at least.
We ate brown bread at literally every restaurant we went to it seemed and it was always served with the best butter packets you could imagine.
I’m not normally one to rip open butter packets in a restaurant (in fact, if it’s a restaurant that serves bread with “butter packets” I’m probably skipping that bread altogether) but the ones in Ireland were creamy, just slightly salty and slathered on warm brown bread…yeah, I could eat that alone for my meal.
I have a slight problem when there’s an entire loaf of something in front of me. It’s called the “I’ll just have a sliver more” syndrome and it usually results in eating a quarter of said loaf (in 5 1/8 inch thick slices) at a time.
For the most part, it worked.
Although, there was a morning when 2 of these made their way onto my breakfast plate.
I added just a touch of candied ginger to this batch and while it’s not traditional, I really think you should too.
It gives the muffins an added bit of chew and texture while bringing just a hint of spice to each bite.
Spice and Irish aren’t really synonymous, but just go with it, trust me.
And with that, the Irish recipes are done and maybe I can finally go back on Pinterest without having fake green dips, cupcakes and cookies thrown in my face making me want to gag.
Love these Brown Bread Muffins?
Or try pairing the brown bread muffins with one of these soups, stews or chili:
- 1 1/2 cup whole wheat pastry flour
- 2 cups oat flour (coarsely ground oats)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 tablespoons cold butter, chopped
- 1 3/4 cups buttermilk
- 1 egg
- 2 tablespoons honey
- 2 tablespoons chopped candied ginger (*optional)
- Preheat oven to 375 degrees and grease a muffin tin with baking spray.
- Sift whole wheat pastry flour, salt and baking soda into a large bowl.
- Add the oat flour to the bowl and mix together.
- Add the butter to the bowl and combine with the flour using your fingers or the back of a fork until thoroughly incorporated.
- Whisk together the buttermilk, egg and honey in a separate bowl.
- Add the wet ingredients to the dry and stir until just combined.
- Fold in the candied ginger if using.
- Spoon the batter into the muffin tins and bake for about 20 minutes.
- Remove from oven, let cool a few minutes in the tin before transferring to a cooling rack.