Herb and Cheese Beer Bread (Muffins)

25 May

Oooh, I love beer bread so much. Not only is it delicious, but it’s so easy to make. It takes less than 5 minutes to mix up all the ingredients and only about 12 minutes to bake. My roommates keep convenient 12oz bottles of beer in the house, so I’ll whip up a batch whenever I get a cheese craving.

Most beer bread recipes make loaves, but I’m more a fan of the muffin or scone-sized variety. I really like the crunch around the edges, especially the slightly burnt cheese topping. Plus, the it cuts the baking time waaay down. I get between 15-20 “muffins” out of this recipe, depending how full I fill each cup.

I’ve tried this recipe with a variety of beers, including stouts, light beers, and ciders. The more bitter beers make more bitter breads, obviously, but in some cases the flavor is a bit too much. On the other hand, the beer-y flavor is pretty much lost with ciders and Corona Light. I personally prefer a lighter flavor, but it’s definitely a personal choice.

Herb and Cheese Beer Bread

3 cups flour
1 tsp baking soda
1 tsp sugar
1 tbsp dried oregano
1 tbsp dried basil
1.5 tbsp garlic salt
1 cup shredded cheese, plus extra for sprinkling on top
12oz beer

Note: For the “herbs,” I tend to use whatever’s on hand. Basil, oregano, and garlic salt taste pretty good together, which is awesome ’cause it’s all I currently have in my cabinet. I tend to have a heavier hand in terms of seasoning, so adjust it to your taste.

Preheat oven to 350 degrees. Grease either a muffin tin or baking pan with baking spray and set aside.

Whisk together all the dry ingredients in a large bowl. Pour in beer and mix thoroughly with a fork.

Fill muffin tins about 80% full with batter or drop 3-inch dollops of batter onto the baking sheet. Top with some sprinkled cheese and bake for 12-15 minutes, until bread is golden brown.

Length of procrastination: ~20 minutes

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