Make these Cheesy Parmesan Beer Muffins for a great grab-and-go snack or make-ahead lunchbox option – Super fluffy, packed with flavors and no butter or eggs required!

I like to prepare these irresistible beer muffins during the weekend, so that I have a quick snack on hand for the week ahead. 

*This post is sponsored by Menabrea. All opinions are my own.*

They’re bold in flavour, savoury, and extra cheesy.  

From all the savoury muffins I tried, these are probably my favourites. It must be the umami-rich Italian Parmigiano Reggiano (aka parmesan cheese). And of course, the beer.

These Cheesy Parmesan Beer Muffins are a great grab-and-go snack or make-ahead lunchbox option - Super fluffy, packed with flavors, vegetarian and no butter or eggs required! Recipe from thepetitecook.com

I’ve used the Ambrata from Menabrea, the most ancient brewery in Italy.

The Ambrata is a well-balanced craft beer with a nice depth, marked floral fruitiness and a slightly bitter undertone.

You can really taste its delicious flavour in the muffins. It also works well for meat marinades and of course, on its own served super chilled.

These Cheesy Parmesan Beer Muffins are a great grab-and-go snack or make-ahead lunchbox option - Super fluffy, packed with flavors, vegetarian and no butter or eggs required! Recipe from thepetitecook.com
I have made the muffins with extra virgin olive oil. But they work well with the same amount of melted butter, so use whichever you prefer.

You could also add a handful of chopped fresh herbs (such as thyme or rosemary) to the mixture if you feel like it. And if you don’t like Parmesan cheese (seriously?!), try mature cheddar or your favourite hard cheese.

How to Make Beer Muffins

These awesome cheesy parmesan beer muffins only require one bowl and take 5 minutes to throw together.

Ready in just 20 mins, they’re a total breeze to prepare!

hand folding into a bowl spring onion, together with the dry mixture for the beer muffins

Start by mixing the dry ingredients in a large bowl. Then add freshly chopped spring onions.

hand pouring the beer into the muffin mixture

Now fold in the extra-virgin olive oil, followed by the beer. Give it a good mix and divide the mixture in the prepared muffin tin. Bake in the oven for about 18-20 minutes.

Before you know there will be a big batch of fully flavoured beer muffins on your table, all ready in less than half an hour!

If you’re looking for an easy treat to freeze and put into lunch boxes during the week, these muffins freeze beautifully.

They also make a handy choice for a quick vegetarian (but you’ll need to swap the cheese for a parmesan-style vegetarian hard cheese) lunch or a snack to take on with you on a day out.

These Cheesy Parmesan Beer Muffins are a great grab-and-go snack or make-ahead lunchbox option - Super fluffy, packed with flavors, vegetarian and no butter or eggs required! Recipe from thepetitecook.com

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Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!

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Cheesy Parmesan Beer Muffins

These Cheesy Parmesan Beer Muffins make a great happy hour snack or make-ahead lunchbox option - Super fluffy, packed with flavours and no butter or eggs required!
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Baking
Cuisine: American-Italian
Keyword: beer, cheese, muffins, parmesan, parmigiano
Servings: 6
Author: The Petite Cook

Ingredients

  • 225 gr all purpose flour
  • 1 tsp brown sugar
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 100 gr parmesan cheese, grated plus additional cheese cubed for topping
  • 2 spring onions finely sliced
  • 3 tbsp extra-virgin olive oil
  • 6 oz beer
  • cooking oil spray

Instructions

  • Preheat oven to 180C/350F and spray the muffin tin with cooking spray.
  • In a large bowl combine all the dry ingredients and cheese. Fold in chopped spring onions and olive oil. Then pour in the beer and stir until just combined.
  • Pour the prepared batter into muffin tin, filling about 3/4 of the tin. Add extra cubed cheese on top of each muffin.
  • Bake for about 18-20 minutes or until the muffins have raised and a toothpick insert in the center comes out clean.
  • Serve immediately or slightly chilled. Freeze them individually for later use, for up to three months.
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