I used Kentucky Bourbon Barrel Ale from Alltech’s Lexington Brewing Co. but any beer will do. These slightly sweet muffins are easy to make but don’t hold well. Serve them hot, reheat leftovers by slicing in half horizontally, toasting them and serving with butter.
To make them, do not line the tin with paper cups. It will stick to the muffins. Also, you really need to mix with a whisk and not a spoon. The beer will foam up a lot when you pour it into the flour and a whisk incorporates everything most easily and quickly.
I have read that you can bake this as a loaf instead of muffins or rolls, but I’ve never tried it that way.
Ingredients
- 3 cups all-purpose flour (or a combination of half all-purpose and half whole-wheat flour)
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ cup sugar
- 1 (12-ounce) bottle or can of your favorite beer
- ⅓ cup melted butter (divided)
Instructions
- Preheat oven to 375°. Butter the bottoms and sides of a 12-cup muffin pan. Sift the dry ingredients together, preferably twice.
- Pour the beer into the bowl with the dry ingredients and whisk until uniformly moist. Add ¼ cup melted butter and whisk it in until all is well incorporated. Batter will be a little lumpy and very thick and sticky. Spoon into the prepared muffin pan, and bake for 20 minutes. After 20 minutes, the muffins should have risen well and started to form a nice crust. Brush the remaining melted butter on the muffin tops and place the pan back in the oven for 15 more minutes or until your desired level of brown. Makes 12 muffins.
- Eat them immediately! They are wonderful with honey or sorghum.
