Cheesy Beer Bread Muffins
A delightful twist on classic beer bread, these warm and cheesy muffins are perfect for breakfast, lunch, or as a savory snack.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
Wet Ingredients
- 1 can room-temperature pale beer (12-ounce) Ensure beer is at room temperature.
- 0.25 cups melted unsalted butter
- 1.5 cups shredded sharp cheddar cheese Feel free to experiment with different cheeses.
- 2 tablespoons melted butter (for brushing)
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit. Spray a 12-cup muffin tin with non-stick cooking spray.
- In a large bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder.
- Mix in the can of room-temperature pale beer, melted unsalted butter, and shredded sharp cheddar cheese. Stir until the batter just comes together; don’t overmix.
- Evenly distribute the batter into the muffin tin.
Baking
- Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean and the muffins are golden on top.
- Once baked, brush the muffins with melted butter and let them cool for a few minutes before serving.
Notes
These muffins are best enjoyed warm and can be served with soups and salads or as a snack. Store leftovers in an airtight container for 2-3 days at room temperature, or freeze for up to 3 months.