Beer Muffins
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
12 to 18 muffins
ingredients
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 tablespoons sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 large egg, at room temperature
- 4 tablespoons unsalted butter, melted and cooled
- 2 teaspoons Dijon mustard
- 1 1⁄4 cups beer, at room temperature
- 1 1⁄4 cups shredded sharp cheddar cheese
directions
- Position rack in the center of oven; preheat oven to 400°.
- Prepare muffin tin—spray indentations and rims with nonstick spray.
- In a bowl, whisk flour, sugar, baking powder, salt, and pepper; set aside.
- In another bowl, whisk the egg, melted butter, and mustard until blended.
- Gently whisk in the beer until the foaming subsides, then add the cheese.
- Finally, stir in the flour mixture with a wooden spoon until moistened.
- Fill prepared muffin tins ¾ full; bake 20 minutes or until muffins have lumpy brown tops and a pick comes out almost clean.
- Set pan on a wire rack to cool for 10 minutes; gently tip each muffin to one side to make sure it’s not stuck (gently rock back and forth to release it); remove muffins from pan and cool for 5 minutes on wire rack.
- *Beer Blue Cheese Muffins—decrease Cheddar to ¾ cup and add ½ cup crumbled blue cheese, such as Gorgonzola or Stilton, with the remaining cheese; proceed as directed.
- *Beer Caraway Muffins—Add 1 tablespoons caraway seeds with the flour; proceed as directed.
- *Beer Celery Seed Muffins—add 1 tablespoon celery seeds with the flour; proceed as directed.
- *Cider Muffins: substitute hard cider for the beer; proceed as directed.
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