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These cheesy beer bread muffins are light, fluffy, and packed with savory flavor! The key is to not overmix the batter. Mixing until just combined will give you the perfect airy, melt-in-your-mouth texture that will keep you coming back for more.
Reasons You’ll Love This Recipe
- Quick & Easy: You only need 10 minutes to prep these beer bread muffins! No yeast or kneading required!
- Cheesy & Delicious: These are loaded with melty cheese and a subtle beer flavor for a rich, savory taste.
- Versatile: Enjoy as a cozy side with chili, stews, or a warm bowl of soup! They’re also great as a snack with honey butter or jam.
Cheesy Beer Bread Muffins
These beer bread muffins are quick, easy, and made with ingredients you probably already have. I tested them twice to make sure they’re extra fluffy, tweaking the flour so a full 12-ounce beer works perfectly. Just crack one open and pour it in! Well . . . not so fast, the beer needs to be room temp, or the butter will clump up. Trust me on this one. Beer, cheese, and bread? Sounds like the perfect St. Patrick’s Day combo to me!
Ingredients Needed
How to Make Cheesy Beer Bread Muffins
Making cheesy beer bread muffins is incredibly simple and requires just a few basic ingredients! With no need for yeast or rising time, these come together quickly, making them perfect for a last-minute side or snack. Follow these easy steps to whip up a batch in no time!
- Mix Dry Ingredients: Preheat oven to 350 degrees Fahrenheit and spray a 12-cup muffin pan with non-stick cooking spray. In a large bowl, whisk the all-purpose flour, baking powder, salt, and garlic powder.
- Stir in Wet Ingredients and Bake: Mix in the beer, butter, and shredded sharp cheddar cheese until the batter just comes together. Evenly distribute the batter into the muffin tin, and bake the muffins for 30-40 minutes or until a toothpick inserted comes out clean and the muffins are golden on top.
- Add Melted Butter and Cool: Brush the baked muffins with melted butter and let them cool for a few minutes before serving.
Beer Cheese Muffin Creations Your Way
Here are a few tips and variations so you can experiment with add-ins and make these beer bread muffins perfect for you!
- Spice it up! Try adding 1 seeded and minced jalapeño in with the cheese or 2 tablespoons minced chives.
- What kind of beer should I use? I use a light beer for this recipe so it’s not overpowering, but if you want a strong flavor and darker color, use a dark beer.
- Can I switch up the cheese? I used sharp cheddar cheese, but you can use cheddar jack, pepper jack, mild cheddar, swiss, gruyere, the list goes on and on.
How to Store Leftover Beer Bread Muffins
Let the muffins completely cool before storing them in an airtight container, or they will sweat and become soggy.
- In the Refrigerator: Store in the fridge in an airtight container for up to 5 days.
- In the Freezer: Store in the freezer for up to 3 months.
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Preheat oven to 350 degrees Fahrenheit and spray a 12-cup muffin tin with non-stick cooking spray.
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In a large bowl whisk the 2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 teaspoon garlic powder.
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Mix in the 1 (12-ounce) can room-temperature pale beer, ¼ cup melted unsalted butter, and 1 ½ cups shredded sharp cheddar cheese until the batter just comes together.
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Evenly distribute the batter into the muffin tin, and bake the muffins for 30-40 minutes or until a toothpick inserted comes out clean and the muffins are golden on top.
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Brush the baked muffins with 2 tablespoons melted butter, and let them cool for a few minutes before serving.
Calories: 243kcalCarbohydrates: 25gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 34mgSodium: 334mgPotassium: 154mgFiber: 1gSugar: 0.2gVitamin A: 365IUVitamin C: 0.003mgCalcium: 183mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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