Anyone who remembers my Cheesy Beer Quick Bread post (which happens to be one of my highest viewed posts on a consistent basis) knows what a light weight I am when it comes to drinking, which is sad because I really really love to drink. To get around the fact that I’m a cheap drunk and still get booze into my body, I love cooking and baking with it.
When Samuel Adams asked if I would like to feature their beer in a baked good, I immediately jumped at the opportunity. I was chatting with a good friend of mine one day about this culinary challenge and he suggested that I try making a beer screamer by trying this crazy technique of freezing but not freezing beer and then topping it with ice cream. We watched this youtube video where some random dude left a bottle of beer in the freezer for about two hours, not long enough to freeze solid but to the point where the liquid looked a bit thicker. When he removed it from the freezer, he uncapped the beer, slammed it on the counter and it slowly froze from the bottom of the bottle up. He then poured it out as a beer slushy. We were so impressed! I was all excited to make my screamer but I scrapped the idea after two failed attempts. My beer froze solid both times, even though I only had it in the freezer for an hour and a half. I’m still a bit obsessed with the idea of making a beer screamer so I think I just need to do some more experimenting!
For today, I made citrus poppyseed muffins with Samuel Adams’ Boston Lager.
Beer Citrus Poppyseed Muffins
2 cups all-purpose flour
1/3 cup cornmeal
1/2 cup sugar
1/4 cup light brown sugar, packed
2 tbsp poppy seeds
2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp ground ginger
1/2 tsp salt
1/2 cup unsalted butter, melted and cooled
juice and zest of 2 medium lemons
juice and zest of 1 orange
2 large eggs, room temp
1/4 cup buttermilk (I made mine using 1/4 milk and 1 tbsp lemon juice)
1 tsp vanilla extract
2/3 cup Samuel Adams Boston Lager beer
Preheat oven to 375 degrees F. Grease a 12 muffin pan and sprinkle a layer of cornmeal on the bottom of each muffin tin. Set aside.
In a large bowl, add the flour, cornmeal, sugar, brown sugar, poppy seeds, baking powder, baking soda, salt and ground ginger. Whisk until thoroughly combined.
In a medium bowl, whisk the melted butter, juices and zest together until fully combined. Add the eggs, one at a time, whisking after each addition. Whisk in the buttermilk, vanilla and beer (don’t worry if the beer froths when you initially pour it in. It’ll calm down). Pour the wet ingredients into the dry and gently mix together until no streaks of flour remain. Be careful not to overmix.
Spoon the batter into the muffin tins, filling them 2/3 full. Bake for 20 to 25 minutes, or until a cake tester inserted into a muffin comes out clean. Remove from the oven and allow muffins to cool in the pan for five minutes. Remove the muffins and place onto a cooling rack.
I really enjoyed the muffins hot out of the oven. They’re wonderfully crisp on the outside, soft and fluffy on the inside, with that fabulous crunchy, grittiness against your teeth from the poppy seeds and cornmeal. You can really taste the beer when the muffins are hot ‘n fresh and it combines perfectly with the citrus flavours. The beer taste is less pronounced as time passes.
Store at room temperature in an air tight container. I ate these for breakfast all week. You can heat them in the microwave or toast them, then slather with butter and/or jam.
I also made two loaves of my cheesy beer quick bread with my Samuel Adams’ Boston Lager. This bread is just as good as I remember. It’s so easy to make and so incredibly delicious that I don’t know why I don’t make it more often!
Whether you go sweet or savoury, I highly recommend baking with your booze. And then washing down your baking with the booze. It makes for a mighty happy day!
Disclaimer: This is a sponsored post. All opinions are my own.