Take Beer Bread to the next level with these delicious Beer Cheese Muffins! Made with just eight simple ingredients, these muffins are incredibly easy to make and are the perfect addition to any meal.
Enjoy them with a bowl of soup, a salad, or all on their own. If you love beer bread, you’ll fall in love with these perfectly crusty, perfectly delicious Beer Cheese Muffins!
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Being from Wisconsin, I have to admit I’m ALL ABOUT beer cheese. Which is funny, because I’m not much of a beer drinker. But. I do love my cheese. A lot.
When Jorden and I were first married, and before we had kids, we loved going out to eat. We would go out for breakfast or lunch every weekend, and one of our favorite things to order was Beer Cheese Soup.
It would come with a crusty roll, for dipping, and there was just something about the beer + cheese + bread combo that had us totally hooked.
So it’s no wonder that all these years later I’m STILL thinking about it. And craving it.
I’ve even made my own White Cheddar Beer Cheese Soup and I’m completely obsessed with these Bacon Bombs with Beer Cheese Dipping Sauce.
Because when it comes to YUMMY….beer cheese is where it’s at!
We’ve all had beer bread, but my beer cheese obsession got me thinking. What if we combined the two into one deliciously irresistible recipe? And thus, these Beer Cheese Muffins were born.
These muffins combine all the deliciousness of beer bread with two types of cheese and fresh chives. And the end result? It’s nothing short of amazing. They’re soft on the inside and crusty on the outside with that perfect beer cheese flavor combo that gets me every time.
I decided to make them into jumbo muffins, but you can feel free to bake them any way you’d like. And the thing I love about them MOST? They’re so incredibly easy to make!
If you’re anything like me, you might have a tiny fear of baking bread. And for me, it’s all because of the yeast. Well, what I love about these Beer Cheese Muffins is that there’s no yeast involved. The beer does all the work!
Beer Cheese Muffins are made with just eight ingredients and need just a quick stir before popping them in the oven. No worrying about temperature or rising or kneading….these muffins really do take care of themselves.
And….you can personalize them according to your tastes!
Being from Wisconsin, I love using Wisconsin products as much as I can. And I love shopping at my favorite Wisconsin grocery store….Pick ‘n Save!
Their Roundy’s brand cheeses are all made in Wisconsin, and I chose to use a local beer, as well. I easily found everything I needed to make these yummy muffins….and now I have all the ingredients to make them again and again.
I can see these becoming a staple at our house all year round. They’re the perfect accompaniment for soups, salads, meat and potatoes, or really any meal. And they’re delicious all on their own, too!
At the end of the day, what you’re really going to love about them is that they take just 5 minutes of prep time. So you have more time to worry about anything or everything else. You’re welcome!
HOW DO YOU MAKE BEER CHEESE MUFFINS?
- In a medium mixing bowl, combine flour, baking powder, and salt.
- Slowly pour in beer.
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Add shredded cheese, melted butter, and minced chives; stir until ingredients are combined.
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Spoon into muffin cups; pour additional melted butter over the top.
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Bake at 350° for 35-40 minutes or until tops are golden brown.
- Serve warm with butter.
WHICH BEER IS BEST FOR BEER BREAD?
There is no clear answer to this question. The best answer is to use your favorite beer or one you have on hand. Different types of beer will produce slightly different results, but there’s no “wrong” choice when it comes to which beer is best.
Beer Cheese Muffins
Ingredients
- 3 cups Simple Truth Unbleached All Purpose Flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 12 oz. beer
- 3/4 cup Roundy's Shredded Sharp Cheddar Cheese
- 3/4 cup Roundy's Shredded Monterey Jack Cheese
- 6 Tbsp. Simple Truth butter
- 2 Tbsp. fresh minced chives
Instructions
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In a medium mixing bowl, combine flour, baking powder, and salt.
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Slowly pour in beer, then add shredded cheese, 4 tbsp. butter, and minced chives.
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Stir until ingredients are combined.
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Spoon into 12 regular size or 6 jumbo size greased muffin cups.
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Melt remaining 2 Tbsp. butter and pour evenly over muffin cups.
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Bake at 350° for 35-40 minutes or until tops are golden brown.
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averie @ averie cooks says
These look incredible and I love baking with beer. No additional yeast to add and as you said, the beer does all the work!
Ann says
I can’t wait to make these. I’m wondering which would pair best with the cheeses: a dark ale or an IPA?