I really wanted to make something with apples, because in my mind it’s the middle of fall already. Did the fact that it was 75 and humid today stop me? OF COURSE NOT.
I was already making chili, which involves beer (if you’re doing it right) so with the leftover half-bottle I elected to make beer bread…muffins. With apples. Oh, and cheddar cheese. Because why do anything halfway?
I am not going to lie to you: these did not turn out the way I expected. As a poor craftsman, I’m going to blame not my tools but my materials, and also assure you that if you do things the right way everything will turn out buttery and delicious. So fear not.
First, don’t use a Tripel as your beer of choice. It’s just too bitter, especially with the whole wheat flour. Second, don’t just pick a random aged cheddar at the gourmet grocer because you think it will be good. Actively seek out a sharp one, age be damned. Third, make sure you’re not running low on butter, because this recipes needs you not to skimp.
And use some nice apples. But those are easy to find these days.
The final product needed sharper cheese and more butter, but they were certainly edible, and I highly recommend you make some. Beer bread is an awesomely simple thing and will literally find its way into any mealtime (just try not to eat it when you roll out of bed).
Apple-Cheddar Beer Bread Muffins
makes one dozen
- 1 1/2 cups AP flour
- 1 1/2 cups whole-wheat flour (or use all AP)
- 1 tbsp. baking powder
- 1 (12 oz) bottle beer, preferably a Lager
- 3 tbsp. butter, melted and cooled, plus additional for topping
- 1 medium to large apple, cored and diced
- 3/4 cup sharp cheddar, shredded
Preheat oven to 375º and place rack in middle. Grease a muffin tin (or, alternatively, use a loaf pan).
Whisk together flours and baking powder, then mix in beer and butter until just combined and no dry streaks remain. Fold in apple pieces and cheese.
Portion batter into muffin tin (no liners needed!) or loaf pan and top with additional melted butter (about 1 tablespoon more). Bake for 25 minutes (for muffins) or 50-60 minutes (for loaf) until golden brown & a tester comes out clean.