Green Chile Beer Cheese Muffins - Super easy to make and no yeast required! Flour, garlic powder, cumin, sugar, salt, baking powder, cheddar cheese, diced green chiles, and beer. Use a light beer for best results. Read to eat in about 20 minutes. Great with soups and chili. These were a HUGE hit at our house!
Pour oil in 12 muffin cups. Place muffin pan in cold oven and preheat to 450ºF.
Whisk flour, sugar, baking powder, salt, and cumin together in a bowl. Stir beer into flour mixture until just combined. Add cheese and green chiles and stir to combine.
Once the oven has preheated, remove muffin pan from oven and scoop batter into muffin cups.
Bake for 15 to 18 minutes, until a toothpick inserted into center comes out clean.
Notes:
Can use any beer you prefer. I used Michelob Ultra. I suggest a light beer so the flavor doesn't overpower the bread.
You can use any cheese you like - cheddar, Monterey jack, pepper jack, white cheddar.
I prefer to make these in a metal muffin pan. It gets nice and hot and gives the muffins a nice crispy crust.
Can make mini muffins. You will need to adjust the cooking time down as the smaller muffins won't take as much time.
You can freeze the leftover beer cheese muffins for a quick side later. To reheat, pop in the microwave or wrap in aluminum foil and bake at 350ºF for 30 to 40 minutes, until warm.
There is no heat in these muffins. If you want spicy muffins, swap the green chiles for some diced jalapeños.