Easy Cheesy Beer Bread Muffins – Savory, Fluffy & No Yeast Needed
Golden Cheddar Beer Muffins
Light, fluffy beer-infused muffins loaded with sharp cheddar and a hint of garlic—ready in under an hour with no yeast required.
Ingredients
Method
- Preheat your oven to 350°F (175°C). Generously coat a 12-cup muffin tin with non-stick spray.
- In a large bowl, whisk together flour, baking powder, garlic powder, salt, and smoked paprika if using.
- Pour in the beer and ¼ cup melted butter. Stir just until the dry ingredients are moistened—overmixing will toughen the muffins.
- Gently fold in the shredded cheddar. For pockets of molten cheese, leave a few heaping spoonfuls to sprinkle on top.
- Divide the batter evenly among the muffin cups. Top with extra cheese if desired.
- Bake 30–35 minutes, until golden brown and a toothpick inserted into the center comes out clean.
- Immediately brush tops with remaining melted butter. Let cool 5 minutes before serving.
Nutrition
Calories: 243kcalCarbohydrates: 25gProtein: 8gFat: 12gSodium: 334mg
Tried this recipe?Let us know how it was!
Imagine fluffy muffins infused with your favorite cold beer and studded with melty cheddar. These Golden Cheddar Beer Muffins come together in under an hour—no yeast, no kneading, just a mix-and-bake method for flavorful, tender bites every time.
Why You’ll Adore These Muffins
- Speedy Prep: Whisk, stir, and bake—ready in about 45 minutes.
- Deep Flavor: Beer adds a subtle tang; garlic powder and smoked paprika amp up the savory notes.
- Flexible Pairings: Serve alongside chili, stew, or a bowl of tomato soup. These also make a dreamy snack with honey butter or hot pepper jelly.
Ingredients
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 (12-ounce) can room-temperature pale beer
- ¼ cup melted unsalted butter, plus 2 tablespoons for brushing
- 1½ cups shredded sharp cheddar cheese
- ¼ teaspoon smoked paprika (optional for a hint of warmth)
Step-by-Step Instructions
- Preheat & Prep: Heat oven to 350°F (175°C). Spray a 12-cup muffin tin with non-stick spray.
- Dry Mix: In a large bowl, whisk flour, baking powder, garlic powder, salt, and smoked paprika.
- Wet Mix: Stir in the beer and ¼ cup melted butter until just combined—overmixing will deflate the batter.
- Fold in Cheese: Gently incorporate 1½ cups cheddar, reserving a little for the tops.
- Fill & Bake: Spoon batter into the muffin cups. Sprinkle extra cheese on each, if you like. Bake 30–35 minutes, until golden and a toothpick comes out clean.
- Finish: Brush warm muffins with the remaining 2 tablespoons of melted butter. Cool 5 minutes before serving.
Chef’s Special Tips
- Rest Your Batter: Let it sit 5 minutes after mixing for lighter crumbs.
- Beer Choice: Pale ale keeps it mild; stout gives a richer color and maltier flavor.
- Cheese Swap: Pepper jack, smoked gouda, or gruyère work beautifully—each imparts its own character.
- Herb Infusion: Fold in 2 tablespoons chopped fresh chives or rosemary for a garden-fresh note.
Storing & Reheating
Allow muffins to cool completely, then store in an airtight container.
- Refrigerator: Keep up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw and warm in a 325°F oven for 8–10 minutes.
More Savory Bakes
Looking for other quick breads? Try our Vegetarian Chili or Ham & Bean Soup paired with warm honey butter.
