We don’t need to tell you that beer and cheese work well together. But you won’t realize how divine this pairing is until you taste these lager-and cheddar-laden muffins. Based on a classic family recipe from editor-in-chief Brian Hart Hoffman’s mother, you’ll understand why these Beer-Cheddar Muffins have been adored for generations.
Beer-Cheddar Muffins
12 muffins
Ingredients
- 1 1/2 cups (188 grams) all-purpose
- 1 1/4 cups (156 grams) unbleached cake flour
- 5 teaspoons (20 grams) granulated sugar
- 1 3/4 teaspoons (5.25 grams) kosher salt
- 1 3/4 teaspoons chopped fresh rosemary
- 1 1/2 teaspoons (3.5 grams) ground black pepper
- 1 1/2 teaspoons (7.5 grams) baking powder
- 1/2 teaspoon (2.5 grams) baking soda
- 3/4 cup (170 grams) cold unsalted butter, cubed
- 1 cup (240 grams) cold American-style pale lager beer*
- 3/4 cup (85 grams) shredded sharp white Cheddar cheese
Instructions
- Preheat oven to 400F (200°C). Spray a 12-inch muffin pan with baking spray with flour.
- In a large bowl, stir together flours, sugar, salt, rosemary, pepper, baking powder, and baking soda. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs. Gradually add cold beer, stirring until combined. Fold in cheese until well combined. (Dough will be sticky and wet.) Divide dough into 12 portions (about 1/4 cup or 73 grams each), and place in prepared wells.
- Bake until tops are dry and edges are lightly golden brown, 15 to 18 minutes. Let cool in pan for 5 minutes. Serve warm.
Notes
*We used Budweiser.
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