What type of beer is best for these muffins?

The recipe doesn't specify, but a light-bodied beer or ale would complement the herbs without overpowering them. Ensure it's vegan-friendly.

Why is it important not to overmix the muffin batter?

Overmixing can develop the gluten in the flour too much, resulting in tough muffins. The recipe advises stirring lightly just until combined to keep the batter light and fluffy.

How do I toast the sunflower seeds for the topping?

Heat 1 teaspoon of grapeseed oil in a small saute pan over medium heat. Add raw sunflower seeds and a pinch of salt, toasting for about 2 minutes until light golden, watching closely to prevent burning.

Can I use dried herbs instead of fresh ones?

While fresh herbs like chives, thyme, and rosemary are recommended for their vibrant flavor, you could substitute with dried herbs. Use about one-third of the amount specified for fresh herbs, as dried herbs are more potent.

What's the best way to store leftover Herb Beer Muffins?

Once completely cooled, store these muffins in an airtight container at room temperature for 2-3 days to maintain their freshness and texture. They can also be frozen for longer storage.

5 years ago

Herb Beer Muffins
[Vegan]

WI By: Wendy Irene

Author Bio

Wendy Irene is a Yoga Teacher, Reiki Master, Meditation Guide, Tree Hugger, and Foodie passionate... Read More

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Close-up of golden-brown vegan herb beer muffins, some topped with toasted sunflower seeds, arranged on a cooling rack.

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Discover more recipes with these ingredients

Chives
Thyme

Herb-Beer Muffins [Vegan]

Dairy Free

Vegan

These herb beer muffins are light, airy and delicious. Make them in the morning, so your kitchen smells amazing throughout they day. They are the perfect afternoon snacks and will definitely help you make it through your day. The beer bubbles up and makes the batter super fluffy; the combination... Read More

Ingredients You Need for Herb Beer Muffins [Vegan]

For the Muffins:

2 cups flour
1/3 cup brown sugar
1/3 cup cane sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup beer
1/2 cup grapeseed oil
1 tablespoon lemon zest, or zest of 1 lemon
2 tablespoons chives, finely chopped
1 tablespoon thyme, roughly chopped
1 tablespoon rosemary, chopped

For the Topping:

1 teaspoon grapeseed oil
1 tablespoon sunflower seeds, raw and shelled
1/16 teaspoon sea salt, or a small pinch

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How to Prepare Herb Beer Muffins [Vegan]

Preheat oven to 375°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 3/4 full.
In a small sauté pan over medium heat, add 1 teaspoon 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.