Green Chile Beer Bread Muffins are tender inside and crunchy outside, with the flavor of pretzels and chile.
Green Chile Beer Bread Muffins are the perfect muffin to serve with chili or soup or even as something to hold your favorite beer cheese.
These sturdy muffins are simple to make. And though I love sweet muffins, there is nothing like a savory muffin to serve with fall food.
Fall is the time my oven begins to kick into high gear. With cooler temps arriving, I need no encouragement to start baking.
Beer bread is easy to make and takes on the flavor of the beer you choose. Keep that in mind because if you are a lover of IPA’s, remember that bitter isn’t necessarily the flavor you want in a muffin-savory or not.
I used a Stella Artois, which is a Pilsner. It’s best to use an unchilled beer. Mix ins in this case were green chilies, broken pretzels and cheese.
Instead of butter I brushed these with a pretzel wash which really accented the broken pretzels in the batter.
Manservant gave his seal of approval. He loved them fresh out of the oven.
Instead of making a loaf I decided to make muffins, because we can’t eat a loaf between the two of us. Well, we could but I’m not sure we should. This recipe made 18 muffins so I stuffed some in the freezer for future soup meals. Or a future snack.
Green chile beer bread muffins taste great with a smoked salt butter or a green chile butter or just plain old butter. They would also make great mini muffins which translates to really simple appetizers. Layer them with a spreadable cheese and oh my…those guest will be asking for the recipe.
Eat these while warm and take the chill off. Time to start thinking fall and with the last few days spent in Chicago’s cool temps, I can say that these muffins are the perfect antidote for warming up.
I’d love to eat this pimento cheese dip with green chiles smeared on this muffin!
Green Chile, Chicken and Tomatillo Stew needs this muffin!
Chicken with Ancho Chiles and Prunes deserves a muffin!
This Makes a Lot of Muffins! So please SHARE!
Green Chile Beer Bread Muffins can be made with 4 ingredients, plus whatever you add in.
3 c self rising flour OR 3 c unbleached flour combined with 1T baking powder and 1 t salt, whisked together
12 oz beer at room temperature
3 T melted butter
2 T sugar or more to taste
1 c Pepper Jack cheese shredded
3/4 c broken pretzel sticks plus a few for the tops of the muffins
1/2 c chopped and drained green chiles (I used fresh but canned can be used)
Preheat oven to 375. Grease a 9 x 5 loaf pan or 18 muffin cups with cooking spray.
In a medium bowl mix flour, sugar, beer and 3 T of melted butter until just combined. (The batter will be thick and sticky and lumpy.)
Mix in cheese, pretzels and chiles. Spread into pan or drop into muffin cups. Brush with additional melted butter or an egg wash. Top with a few broken pretzels.
Bake on a rack in the middle of the oven for about 20 minutes or until a toothpick inserted into the middle of the muffin comes out clean. Do not overbake.
Let cool a few moments but try to serve warm.
Keywords: beer bread recipe, recipes for beer bread, Fall recipe