Beer Muffins with Molasses Crumble

I woke up on Sunday morning craving a beer. Maybe it was the lack of beer from the night before or maybe I was dreaming about drinking… I’m not quite sure. What I do know is that these muffins turned out so gosh darn tasty that I ate 3 of them. and then I slipped into a 10am food coma while watching the Food Network. Let’s just say it was one glorious way to start the day.


  • 3 cups + 3 tablespoons of all purpose flour
  • 1 tablespoon turbinado/raw sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup neutral oil such as vegetable or canola
  • 12 ounces of a malty beer; think stout, porter, or brown. Or maybe even pumpkin?
  • 6 tablespoons brown sugar
  • 2 tablespoons cold butter
  • 1 1/2 tablespoons molasses
  • 2 teaspoons cinnamon
  1. Preheat the oven to 350F
  2. Sift together the 3 cups of flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Beat the 2 eggs together in a separate bowl; add the beer and oil.
  4. Slowly pour the liquid mixture into the bowl with the dry ingredients.
  5. Mix together; do not beat or over stir!
  6.  In another bowl, add the molasses, brown sugar, cinnamon, butter, and remaining flour.
  7. Cut the ingredients together with a fork until the mixture is homogenous and crumbly.
  8. Grease a muffin tin or use cupcake wrappers to prevent the muffins from sticking.
  9. Spoon the batter into the muffin tin, but only fill them halfway.
  10. Use half of the crumble mixture to divide evenly amongst each muffin.
  11. Fill each tin with the remaining batter.
  12. Use the remaining crumble to top each muffin.
  13. Bake in a 350F for 25 minutes or until done.

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Filed under Breakfast, Cooking with Beer, Recipes

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