White bowl with white and royal blue stripped napkin with Beer Bread Muffins inside and a can of gluten-free beer in the background

Beer Bread Muffins

Beer Bread Muffins are a buttery, savory muffin with a drop biscuit consistency and flavored with gluten-free beer. They’re wonderful paired with comfort foods like chili, soups, or stews.

5 from 1 vote
White bowl with white and royal blue stripped napkin with Beer Bread Muffins inside and a can of gluten-free beer in the background
Print Recipe

Gluten-Free Beer Bread Muffins

Prep Time15 mins
Cook Time20 mins
Cool Time5 mins
Total Time40 mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 12
Calories: 230kcal

Ingredients

  • 4 cups (610 g) gluten-free Bisquick
  • 2 tablespoons (25 g) granulated sugar (see notes)
  • ¼ teaspoon (1.5 g) kosher or fine sea salt
  • 4 tablespoons (60 g) shortening or butter
  • 12 ounces gluten-free beer (see notes)
  • ¼ cup (60 mL) milk
  • 4 tablespoons (60 g) butter, melted

Instructions

  • Preheat the oven to 375°F and spray a standard muffin pan with gluten-free nonstick cooking spray.
  • Add the Bisquick, sugar (if using), and salt to a large bowl. Whisk together until combined. Use a fork (a pastry cutter or your fingers work great too!) to cut the shortening into the dry ingredients. Work the shortening in until it resembles coarse sand.
  • Add the beer and mix to combine. Stir in the milk, as needed, to get a wet enough consistency that the dough will hold together (similar to biscuits).
  • Divide the dough into 12 equal portions in the muffin pan and smooth out the tops.
  • Bake for 10 minutes, then remove from the oven and brush with the melted butter. Continue to bake for an additional 10 minutes or until baked all the way through.
  • When the muffins are done, tilt them in the pan to let some of the steam release and prevent condensation from forming on the bottom. Cool the muffins for 5 minutes, then serve.

Notes

  • Gluten free Bisquick contains sugar as one of the ingredients, unlike regular Bisquick. Feel free to omit it altogether or add up to ¼ cup if you prefer a sweet beer bread.
  • Be sure to use gluten-free beer, not gluten-removed beer. For this recipe, I used a Belgian White Ale from GhostFish Brewing Company.
  • Beer Bread Muffins are best served warm out of the oven. To reheat leftovers, wrap in aluminum foil and heat in the oven.
  • Store leftovers at room temperature in an airtight container up to 2 days. They can also be frozen.

Nutrition

Nutrition Facts
Gluten-Free Beer Bread Muffins
Amount Per Serving
Calories 230 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 21mg7%
Sodium 452mg19%
Potassium 18mg1%
Carbohydrates 34g11%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin A 241IU5%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Beer Bread Muffins Shay Lachendro
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