Beer Muffins with Cheddar Cheese and Dill
Makes 12 muffins.
2 cups unbleached all-purpose flour
2 tablespoons packed light brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup lager-style beer
6 tablespoons unsalted butter, melted and cooled, divided
1 cup shredded cheddar cheese, divided
1 1/2 tablespoons finely chopped fresh dill
HEAT oven to 375°. Spray a 12-cup muffin tin with nonstick cooking spray.
WHISK together the flour, brown sugar, baking powder and salt in a large mixing bowl. Stir in the beer and 4 tablespoons of melted butter until a rough dough forms. Stir in 3/4 cup cheese and the dill.
DIVIDE the batter among the muffin cups. Drizzle the remaining 2 tablespoons of butter over muffins. Sprinkle the remaining 1/4 cup cheese on top.
BAKE until the muffins are golden and toothpick inserted into the center of one of the muffins comes out dry, about 18 minutes.
COOL in the pan for 5 minutes, invert onto a wire rack, reinvert, let cool another 5 minutes and serve warm.