Beer Bread Muffins

Beer Bread Muffins


3 people made this

I love beer bread, LOVE IT! I found that I preferred it in muffin tins instead of in a loaf, because I love the crust and it made it easier to pack along for lunch with soups. I prefer the dark, heartier beers when I am serving with rich soups.

arentyoucute New South Wales, Australia

Serves: 12 

  • 2 1/2 cups (315g) self-raising flour
  • 1/2 cup (125g) white sugar
  • 1 bottle (375ml) of beer (flavour will change depending on the kind of beer)
  • Butter, softened

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Mix flour, sugar, and beer together. It will be thick and have a glompy consistancy.
  2. Ok, once everything is mixed, pop into the muffin tins. You should get 12 muffins. I then put a sliver of butter on the top of each muffin before cooking. This is not necessity, but I simply like the flavour. Bake and serve.

Extra additions

This is also good if you add things like honey and melted butter. Or sometimes I will add cheese, garlic and herbs for a savoury taste. But, these are quite tasty with nothing added. :)

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Reviews (2)


This is a great idea for beer bread in single servings. There is no oven temp listed so I baked at 350 for about 22 minutes. Next time I would cut the sugar in half to suit our taste. Thanks for sharing! - 02 May 2013


I was wondering what the oven temp is for this recipe???? - 01 May 2013

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