Beer and Cheese Muffins

These beer and cheese muffins are a cheesy and savory treat. They are filled with Fontina cheese, but you can use any good melty cheese you like, such as mozzarella, cheddar, or gruyère. For an extra kick, you could also use pepper Jack.

These beer and cheese muffins get most of their liquid from a bottle of beer. The beer also may add a little bit of leavening to the batter.

I used Modelo, a medium bodied Mexican beer for these muffins. You can use your favorite beer for these muffins to make them your own. You could even use hard cider to make them even more interesting.

These are about the easiest muffins in the world to make. They pretty much capture the "muffin method," dry ingredients in one bowl, and wet ingredients in the other.... combine, stir, and bake. Twenty minutes later, you have warm cheesy muffins to go with your breakfast or salad.

You could also get really creative and add some chopped ham or chopped cooked bacon to these and have a portable lunch right here.

See how cool muffins are?

Hints for making these muffins:

1. Make sure the beer is at room temperature so that it doesn't make the butter in the batter harden. 
2. Be sure that your cheese is coarsely grated so that you can taste it in the muffins, and especially on top. 
3. These muffins can be individually wrapped and frozen. Just take one out each evening to enjoy the next morning. A 15 second turn in the microwave will also revive the muffins. 
4. These are great as is, or warm with butter. 

After the recipe, be sure to visit the links from the rest of the Muffin Monday bakers, hosted by my friend Stacy of Food Lust People Love. 

muffins, cheese, beer

Breakfast, lunch, muffins

American

Yield: 12 servingsAuthor: Karen Kerr

Beer and Cheese Muffins

ingredients

• 2 1/4 cups (12 1/5 ounces) unbleached all purpose flour
• 1 1/2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg, room temperature
• 4 tablespoons butter, melted and cooled
• 2 teaspoons Dijon mustard
• 1 1/4 cup (10 ounces) beer
• 1 1/4 cups coarsely shredded Fontina cheese (or cheese of your choice) (5 ounces)

instructions

1. Preheat the oven to 400 degrees F and line a 12 cup muffin pan with paper liners. 
2. Whisk together the flour, sugar, baking powder, salt, and pepper in a medium bowl. 
3. In a large bowl, whisk together the egg, butter, and mustard. Slowly add the beer while whisking, until the foaming dies down. Add the cheese and stir. Add the flour mixture and stir with a rubber spatula until all of the flour has been absorbed. 
4. Using an ice cream scoop, fill the 12 cavities of the muffin tin, about 3/4 full. Bake for 20 minutes. Cool the pan on a wire rack for 10 minutes. Remove the muffins from the pan to a wire rack and cool for an additional 5 to 10 minutes before serving. 

https://www.karenskitchenstories.com/2018/08/beer-and-cheese-muffins-muffinmonday.html

Karen's Kitchen Stories

• Apple Nutella Chip Muffins from Palatable Pastime
• Banana Maple Muffins from A Day in the Life on the Farm
• Beer and Cheese Muffins from Karen's Kitchen Stories
• Cheesecake Breakfast Muffins from Food Lust People Love
• Mini Chocolate Banana Muffins from Passion Kneaded
• Zucchini Carrot Muffins from Jolene's Recipe Journal

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.