From start to finish, you can have this done if a half-hour, I promise.
Preheat your oven to 350 degrees Fahrenheit
Prepare your muffin tin by greasing it, but do not sprinkle with flour.
Mix the dry ingredients together in a mixing bowl using the wire whisk to combine and sift the ingredients. This will result in a lighter, fluffier muffin.
Add the beer/ale/stout.
Gently fold the ingredients together until just combined. Do not over mix, or you will wind up with tough muffins.
Using a standard-size ice cream scooper (spritz it with some oil for easy release of the batter), put one scoop into each tin.
Bake for 25 minutes.
Allow to cool for 10 minutes before inverting the pan to release the muffins.