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Down’n’Dirty Quick’n’Easy Beer Muffins

Prep Time5 minsCook Time25 minsTotal Time30 mins

From start to finish, you can have this done if a half-hour, I promise.

 3 whole wheat pastry flour
 3 baking powder
 1 sea salt
 ¼ coconut sugar
 12 beer
An important note about the choice of beer.
My preference is a dark stout; however, you can really use whatever you’d like here. Think out of the box, like maybe a pumpkin ale in honor of the season. There are so many unique beers/ales/stouts from micro-breweries that you can really change it up depending upon the beer you select.
But by far the most important rule of thumb is this….if you wouldn’t drink it, don’t cook with it.

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.