Donna's Beer Muffins
Submitted by Bryans_lil_cook
Just 5 ingredients and 10 minutes of prep for fluffy, golden beer muffins with a hint of yeasty tang. Brush with butter, top with cheddar, and serve warm from the oven.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minNo yeast, no kneading, no fuss. These beer muffins use just five pantry staples and come together faster than you can preheat the oven.
The beer does double duty here, acting as the liquid and adding a subtle yeasty depth that makes these taste like you spent way more time on them than you did.
Brush the tops with melted butter before they go in the oven for golden, slightly crispy crowns that give way to soft, tender insides. A sprinkle of shredded cheddar on top takes them from simple to irresistible.
Kitchen Tips
- Use a lighter beer like a lager or pilsner for mild flavor; darker stouts will give a more robust, bitter edge
- Don’t overmix the batter. A few lumps are fine and will keep the muffins tender
- Serve these warm alongside chili, soup, or a hearty stew for the ultimate comfort meal
- Leftovers reheat well in a toaster oven; a quick blast of heat brings back that fresh-baked crunch
Ingredients
Directions
Preheat oven to 350oF, prepare pans.
Measure dry ingredients into bowl and pour beer over, stirring to blend.
Spoon into pans and brush tops with butter.
Bake for 15 to 20 minutes. Makes 9 lg muffins. Serve hot, a little grated cheddar cheese may be sprinkled on top before baking if desired.
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