Cheddar Beer Bread Muffins

I’ve noticed something about you.

You seem to have no interest in healthy beer recipes. You want your beer recipes to be a flagrant indulgence of full-flavored stimulation. You want chocolate and bacon and sugar and whatever else I can manage to squeeze into your meal.

I like that about you.

No “semi-homemade” or “skinny” versions will do for your beer baking, you want it to be bold and extravagant, diet repercussions be damned. You also have no problem with my recipes that take hours, making Bacon Beer Jam with delighted voracity.

So it is by pure accident that I offer to you a recipe that only takes 5 minutes to throw together and less than 20 to bake, allowing you to get a fully flavored beer muffin on your table in less than a half an hour.

Although I know you would have been more than willing to spend much longer. I appreciate your tenacity.

For these Beer Bread Muffins, I used Lagunitas Red, a special release that’s just so fun to drink.

Beer Bread Muffins

Cheddar Beer Bread Muffins

Yield: 8 muffins


  • 1 1/2 cups flour
  • 1 tbs sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup shredded cheddar cheese (plus additional for topping, if desired)
  • 2 tbs chopped green onions
  • 1/4 cup melted butter, plus 2 additional tbs, divided
  • 3/4 cup beer


  1. Preheat oven to 350. Spray muffin tins with cooking spray.
  2. In a bowl combine the flour, sugar, baking powder, salt, cheese and onions, stir until well combined. Pour in 1/4 a cup of melted butter plus the 6 oz of beer, stir until just combined.
  3. Pour batter into muffin tins until each well is about 1/2 full. Pour remaining 2 tbs of butter onto the tops of the muffins, dividing evenly between each muffin. Top with additional cheese, if desired.
  4. Bake at 350 for 18-20 minutes or until the muffins have puffed and a toothpick in the center comes out clean. Serve immediately, these are best right out of the oven.
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9 thoughts on “Cheddar Beer Bread Muffins

  1. I had to laugh when I read your post. I’ve noticed the exact same thing. People tend to react much more to the smothered-in-chocolate recipes as opposed to the smothered-in-nutrition ones. Your cheddar covered beer muffin looks terriffic and I love that it will only take me a few minutes to toss the batter together!

  2. Hi, do you recommend that the beer is fresh or flat? I made them yesterday and my beer was fresh and cold out of the can. As it had a head, I’m not sure I actually had the right amount though they did turn out great. Thanks, Meredith

    1. I’m glad they turned out well! Not flat, the carbonation is great for the muffins. But let the head settle in the measuring cup to make sure you have the right amount. It’s easy to under or over measure when there is too much foam on top

  3. These were a titch too healthy for me, so I added bacon! 🙂 Also I didn’t have any green onions but I did have a jalepeno so I added that. Absolutely fabulous recipe though, I will be making these again and again…thank you!!

  4. I made these today with a dark stout and mild cheddar. The texture was good, fluffy inside and crispy outside. The flavors of beer and cheese were there. The only thing that was lacking was salt. I don’t think 1/2 teaspoon is enough. It tasted more like a “bread” than a savory muffin. Next time I will double the salt to 1 teaspoon.

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