- Servings: 12 pcs
- Nonstick spray or paper muffin cups
- 2 1/2 cups all-purpose flour
- 1 1/2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg, at room temperature
- 4 tablespoons unsalted butter, melted and cooled
- 2 teaspoons dijon mustard
- 1 1/4 cups beer, at room temperature
- 1 1/4 cups (about 5 ounces shredded sharp cheddar
Position the rack in the center of the oven and preheat the oven to 400°F (200°C). To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.
Whisk the flour, sugar, baking powder, salt, and pepper in a medium bowl until uniform. Set aside.
In a large bowl, whisk the egg, melted butter, and mustard until blended. Gently whisk in the beer until the foaming subsides, then add the cheese. Finally, stir in the flour mixture with a wooden spoon until moistened.
Fill the prepared tins three-quarters full. Use additional greased tins or small, oven-safe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until the muffins have lumpy brown tops and a toothpick inserted in the center of one muffin comes
out almost clean.
Set the pan on a wire rack to cool for 10 minutes. Gently tip each muffin to one side to make sure it's not stuck. If one is, gently rock it back and forth to release it. Remove the muffins from the pan and cool them for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 48 hours at room temperature or up to 2 months in the freezer.