These muffins are inspired by traditional Irish soda bread — tender crumb, subtle tang from buttermilk, crisp golden tops — but elevated with toasted pecans and melty chocolate chips.

They’re not overly sweet, which makes them perfect for brunch, coffee, or aggressively buttering while standing at your kitchen counter.

And yes, we’re finishing them with equal-parts honey butter because we deserve softness.

Why You’ll Love These

• Buttermilk + baking soda = classic soda bread texture

• Cold butter creates a tender, bakery-style crumb

• Toasted pecans add depth and crunch

• Chocolate chips melt into little pockets of joy

• Honey butter takes them from rustic to unforgettable

Ingredients (Makes 9 Large Muffins)

Dry Ingredients

• 315 g all-purpose flour

• 70 g light brown sugar (packed)

• 6 g fine sea salt

• 4 g baking powder

• 5 g baking soda

Wet Ingredients

• 1¼ cups (300 ml) cold buttermilk

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

Mix-Ins

• 113 g (½ cup) cold unsalted butter, cubed

• 130 g semi-sweet chocolate chips

• 100 g toasted pecans, roughly chopped

Optional Topping

• Turbinado sugar

• Flaky sea salt

Instructions

1. Preheat

Preheat oven to 350°F (175°C).
Line a muffin tin with liners or lightly grease.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour

• Brown sugar

• Salt

• Baking powder

• Baking soda

Make sure everything is evenly distributed.

3. Cut in the Butter

Add the cold, cubed butter to the dry mixture.

Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

This step creates that tender, slightly rustic crumb that soda bread is known for.

4. Add the Mix-Ins

Fold in:

• Chocolate chips

• Toasted pecans

Toss gently so they’re evenly coated in flour — this helps prevent sinking.

5. Combine Wet Ingredients

In a separate bowl, whisk together:

• Buttermilk

• Egg

• Vanilla

6. Bring It Together

Pour the wet ingredients into the dry mixture.

Using a spatula, gently fold until just combined. The batter will be thick and slightly shaggy — that’s perfect.

Do not overmix. Soda bread should stay tender, not tough.

7. Fill & Bake

Divide batter evenly between muffin cups. They should look generously filled.

If desired, sprinkle tops with turbinado sugar and a tiny pinch of flaky salt.

Bake for 20–24 minutes, or until:

• Tops are golden brown

• A toothpick inserted in the center comes out mostly clean (melted chocolate is fine)

Cool in the pan for 10 minutes before transferring to a wire rack.

Equal-Parts Honey Butter (Highly Recommended)

This is where things get life-changing.

Ingredients

• ½ cup (113 g) softened unsalted butter

• ½ cup (170 g) honey

• Pinch of flaky sea salt

Instructions

In a bowl, whisk or whip softened butter and honey together until smooth and fluffy.

Add a small pinch of flaky salt to balance the sweetness.

Serve generously spread over warm muffins.

Storage

Store muffins in an airtight container at room temperature for up to 3 days.

Honey butter can be refrigerated for up to 1 week — just let it soften before serving.