These savory beer cheese bread muffins are soft, tender, and packed with cheddar, green chiles, and fresh chives. They have the hearty texture of quick bread, but bake up in muffin form, which makes them perfect for serving with chili, soup, or a simple lunch. The beer adds depth and helps create a light crumb, while the honey balances the savory flavors without making the muffins sweet.
Ingredient Notes
- Beer: Use a mild beer such as a lager. Avoid very bitter beer because the flavor comes through in the muffins.
- Sharp cheddar cheese: Freshly shredded works better here because it melts more smoothly and gives a better texture.
- Diced green chiles: Drain well before adding so the batter does not get too wet.
- Unsalted butter: Melt it first and let it cool slightly so it mixes in easily.
- Fresh chives: These add a mild onion flavor. Green onions can work if needed, but chives are better.
Recipe tips for success
- Do not overmix the batter once the beer is added or the muffins can turn dense.
- Drain the green chiles well so the batter does not become too wet.
- Use freshly shredded sharp cheddar for the best texture and flavor.
- Fill the muffin cups evenly so they bake at the same rate.
- Bake until the tops are golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan briefly before removing them so they do not break apart.
Recipe
Recipe
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Beer Cheese Bread Muffins
muffins
These beer cheese bread muffins are savory, tender, and easy to make with simple ingredients. They are great served warm alongside chili, soup, or as a snack. The cheddar, green chiles, and chives give them plenty of flavor, while the beer keeps the crumb light and soft.
Equipment
- 12 cup muffin pan
- Large mixing bowl
- Whisk
- Spatula or wooden spoon
- Wire rack
Ingredients
- 2 ¾ cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 12oz bottle or can light beer at room temperature
- 5 tablespoons unsalted butter melted
- 2 tablespoons honey
- 1 4 oz can diced green chiles drained well
- 1 ½ cups shredded sharp cheddar cheese
- 2 tablespoons minced fresh chives
Instructions
- Preheat the oven to 350°F (180°C) and grease a 12 cup muffin pan.
- Add the flour, baking powder, salt, and cumin to a large mixing bowl and whisk until combined.
- Pour in the beer and stir just until the flour mixture is fully moistened.
- Add the melted butter and honey, then stir gently to combine.
- Add the drained green chiles, shredded cheddar, and chives, then fold until evenly mixed.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 35 to 40 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature.
Notes
- A light lager or pale ale works best here because the flavor stays balanced.
- Drain the green chiles very well before adding them to the batter.
- Freshly shredded cheese melts better than pre-shredded cheese and gives a better texture.
- Do not overmix the batter, or the muffins may turn heavy.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 1 week.
- Reheating: Warm in the microwave for 15 to 20 seconds, or place in a 300°F (150°C) oven until heated through.
- Freezing: Freeze cooled muffins in a freezer-safe container for up to 2 months. Thaw at room temperature or in the refrigerator, then reheat before serving.
Nutrition
Serving: 1muffin | Calories: 222kcal | Carbohydrates: 26g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 468mg | Potassium: 63mg | Fiber: 1g | Sugar: 3g | Vitamin A: 301IU | Vitamin C: 3mg | Calcium: 190mg | Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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