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Ingredients
| all-purpose flour (unsifted): 2 1/4 cups |
| granulated sugar: 1 1/2 Tbl |
| baking powder: 1 Tbl |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp (fresh ground) |
| eggs: 1 (large//at room temperature) |
| unsalted butter: 4 Tbl (melted and cooled) |
| Dijon mustard: 2 tsp |
| beer: 1 1/4 cups (at room temperature) |
| sharp cheddar cheese (shredded): 1 1/4 cups |
Beer Muffins
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- 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.