Have you ever had a muffin with beer? Me either. These herb-beer muffins were my first time, and boy you don’t know what you’re missing!
Picture this – a hot summer day, the smell of grass, and herbs growing beautifully in the garden. I felt like having a beer, which is kind of funny because I’m not much of a beer drinker. At the same time, I wanted a creative way to use more of the fresh herbs growing in pots around my patio. All of a sudden inspiration struck, and I knew I wanted to make an herb-beer muffin, perfect for summer brunch.
One of these mornings when you have the day off and the sun is shining brightly, whip up a batch of these muffins with your coffee or tea and sit outside and take it all in. Life can be just so perfect at times. Those are the moments I want to create more of, as many as possible because I truly believe life is meant to be enjoyed.
The fresh scent and taste of the herbs transports you to a happy place where you feel connected with nature. The beer bubbles up and makes the batter flavorful and fluffy. These muffins are light, airy and delicious.
Wishing you an amazing day!
Ingredients (yields 12 muffins)
- 2 cups flour
- 1/3 cup brown sugar
- 1/3 cup cane sugar
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. sea salt
- 1 cup beer, I used Eel River Brewing Company Organic I.P.A.
- ½ cup grapeseed oil
- 1 Tbsp. lemon zest, or zest of 1 lemon
- 2 Tbsp. chives, finely chopped
- 1 Tbsp. thyme, roughly chopped
- 1 Tbsp. rosemary, chopped
- 1 tsp. grapeseed oil
- 1 Tbsp. sunflower seeds, raw and shelled
- 1/16 tsp. sea salt, or a small pinch
Preheat oven to 375 degrees F.
In a muffin pan, insert 12 paper liners (they even make recycled now!) or parchment paper squares.
In a large bowl add flour, sugars, baking powder, baking soda and salt, whisk to both combine and sift.
Make a well in the center of the flour mixture and add beer and grapeseed oil. Stir only a few times then add lemon zest and herbs. Stir lightly just until combined and herbs and zest are mixed throughout the batter. Avoid over mixing to keep the batter light and fluffy.
Fill muffin cups about ¾ full.
In a small sauté pan over medium heat, add 1 tsp. grapeseed oil. Add the raw sunflower seeds and a pinch of salt to the pan to lightly toast, about 2 minutes, just until they become a light golden color. Keep a close eye because the seeds will burn quickly.
Using a spoon or when the seeds have slightly cooled, sprinkle a few seeds on the top of each muffin.
Bake for approximately 20 – 25 minutes (it took 23 minutes in my oven).
To Print, Email, or Text recipe click here.
With love & gratitude,