Gluten-Free Savory Beer Pimento Cheese Muffins
Updated Feb 15, 2021, Published Aug 01, 2019
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Tomorrow is International Beer Day. Now I don’t know a whole lot about beer, so I may not be able to give you advice on which beers to go drink on this “holiday,” but I will say this – make sure they are gluten-free! Gluten-free beers are not nearly as plentiful as gluten-filled beers in the supermarkets around the country, but they are out there. I suggest looking at a store like Total Wine or another large liquor store that might have a wide variety of beers from all over. There you might be able to find several gluten-free beers (sometimes by the bottle and you can create your own 6-pack) that you can then take home and sample for International Beer Day.
Or if you, like me, would rather cook with beer than drink it, might I suggest these delicious Gluten-Free Savory Beer Pimento Cheese Muffins? Made with a light gluten-free beer, these are a fun way to celebrate this holiday without drinking. They are flavorful, satisfying, and make excellent snacks, breakfasts, or sides to dinner.
Recipe notes: Double check that your beer says “gluten-free” and even better if it is Certified Gluten-Free by an organization such as the GFCO. I used my own flour blend for this recipe, which you can get here. Everything else is pretty straightforward and you likely have many of the ingredients in your pantry already.
Cheers!
Gluten-Free Savory Beer Pimento Cheese Muffins
Ingredients
- Gluten-free non-stick cooking spray
- 2 cups gluten-free all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher or fine sea salt
- 1 (12-ounce) bottle gluten-free beer
- 3 tablespoons honey
- 2 tablespoons melted butter
- 4 ounces sharp cheddar cheese, , grated (1 cup grated)
- 6 tablespoons diced pimentos, , drained
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the oven to 375 degrees. Spray a standard 12-count muffin pan with cooking spray.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the beer, honey, and melted butter and stir to combine. Stir in the cheese, pimentos, and thyme leaves.
- Divide the batter evenly among the muffin tins and bake 14-18 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes then transfer to a wire rack to finish cooling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can you use coke instead of beer?
Hi Doris,
No, coke would probably not give it the right taste. You could try it with ginger ale or gluten-free hard cider, but I’ve never tested this recipe with anything except beer so I can’t promise it will work. Because beer contains yeast and so does hard cider, that would be my first recommendation. If you try it, please share the results with us!
I’ve been looking for a good cheesy gluten free muffin, but I don’t drink beer. Could I substitute with carbonated water? Or is there something else that would work?
Hi Jodi,
I’m afraid carbonated water might not give it the flavor you’re looking for. You could try it with ginger ale or gluten-free hard cider, but I’ve never tested this recipe with anything except beer so I can’t promise it will work. Because beer contains yeast and so does hard cider, that would be my first recommendation. If you try it, please share the results with us!
This recipe is front page scrumptious good news! These muffins remind me of my granny’s yeast rolls sooo good! Thank you Carol!