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Close up of beer cheese bread muffins piled on a wooden plate, topped with melted cheddar and bits of green chile and chives.
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Beer Cheese Bread Muffins

12 muffins
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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.
    Flour, baking powder, salt, and ground cumin added to a glass mixing bowl on a white surface.
  • 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.
    Muffin batter in a glass bowl topped with melted butter, shredded cheddar, diced green chiles, and chopped chives.
  • Divide the batter evenly among the prepared muffin cups.
    Beer cheese muffin batter divided evenly into a greased 12 cup muffin pan before baking.
  • Bake for 35 to 40 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
    Freshly baked beer cheese bread muffins in a muffin pan with golden tops and melted cheddar.
  • 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