Herb and Cheddar Beer Bread Muffins

I decided I had to have fresh bread with the Beef, Barley, and Porcini Soup.  As there was a lone beer hanging out in the back of the fridge that my man overlooked, I decided to confiscate it in the name of bread.  Beer bread is one of my favorite things because it’s fast, easy, and delicious.  I strayed from my usual straight up beer bread by adding a few additional ingredients with the sharp cheddar and herbs.  The results were outstanding. This made 15 muffins/rolls for me at 117 calories and 1 gram of fat per muffin.


  • 1 12 oz. bottle of beer (I used Michelob Honey Lager)
  • 2 cups white flour
  • 1 cup whole wheat flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 oz. finely grated sharp cheddar
  • 1 tablespoon herbs de Provence


  1. Preheat oven to 375.
  2. Combine the sugar, baking powder, salt, flours, cheddar and herbs.
  3. Add the beer and mix until just combined.
  4. Spray 3 muffin tins with cooking spray.
  5. Using well floured hands, pinch off 1 inch sections of dough and form into a ball.  Each muffin cup should hold 3 balls of dough.
  6. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.

Printable version.

5 thoughts on “Herb and Cheddar Beer Bread Muffins

    1. You could totally use some other light beer. One of my favorites for beer bread of any sort of Pabst Blue Ribbon. Cheap and tasty in bread.

  1. Soooo i tried these and was pretty disapointed. I followed the recipe except for the cheese. The muffins barely rose and came out with a very hard crust… 🙁

    1. I’ve had that happen before. Usually it’s because either the beer was flat or the leavening agent was past its prime. Sorry they didn’t work out.

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