When Beer Bread and Cheese combine to make a fun zingy muffin, what’s not to love?! I mean we all like a cold beer with a slice of pizza right? This recipe was inspired by Bake From Scratch magazine’s Parmesan-Gouda Fantails, originally created by Marian Cooper Cairns. I made a few adjustments using parmesan and asiago cheeses with garlic powder.
For these Beer Bread Muffins I used a Pilsner Beer to enhance the overall flavors. Fresh Parsley and Garlic Powder for a balanced nutty flavor. Parmesan pairs nicely with asiago for cheese breads, creating an overall pizza like experience. These are almost like having garlic cheese knots, but with a softer texture.
What is a Pilsner? Why Are You Baking Bread With Beer?
Pilsner is a lager beer with a strong hop flavor. Beer amplifies the toasty flavor of savory breads and adds moisture, and creates a more delicate crumb. Due to its natural leavening agents, beer can shorten the proof time in yeast breads.
What you need for Parmesan Beer Bread Fantail Muffins:
- 12 cup muffin tin
- Fresh Mozzarella and Asiago Cheese
- Fresh Parsley
- One cup of Pilsner Beer at room temperature
Try making these muffins for a weekend brunch or afternoon snack!
These cheesy buttery muffins pair well with salad and pasta!
Step By Step Fantail Muffins
Parmesan Beer Bread Fantail Muffins
- 1 cup (240 g) Pilsner Beer at room temperature, divided
- 1 Tbsp Granulated Sugar
- 2 ¼ tsp Active Dry Yeast
- 6 Tbsp Unsalted Butter melted and cooled
- 3 cups (375 g) All Purpose Flour, sifted
- 1 cup (125 g) grated fresh Parmesan Cheese, divided
- ½ cup (60 g) grated fresh Asiago Cheese, divided
- ¼ tsp Garlic Powder
- 3 Tbsp finely chopped fresh Parsley
- 1 tsp Kosher Salt
- 2 Tbsp Unsalted Butter
- 1/8 tsp Garlic Powder
- 2 Tbsp finely chopped fresh Parsley
- Pour ¼ cup (60 g) of beer into a microwave safe bowl for 10 seconds. Temp should be between 105F/40C to 110F/43C, any warmer and it will kill the active yeast.
- Mix in sugar and yeast, stirring gently with a wooden spoon.
- Let sit for 5-10 minutes until foamy.
- Add melted butter and remaining ¾ cup (180 g) of beer. Gently stir to combine.
- Using bowl of stand mixer with paddle attachment, work 2 cups (250 g) of the flour, Parmesan, garlic, parsley, and salt together at medium speed.
- Pour in yeast mixture slowly, continuing at medium speed.
- Dough should start to form and grip the paddle attachment.
- Slowly spoon in remaining flour until dough begins to pull away from the sides of the bowl.
- Place dough in a lightly oiled bowl, cover with plastic wrap, and set in a warm draft free place to proof, about 45 min.
- Prepare a 12-cup muffin pan with baking spray.
- Place dough on a lightly floured surface. Punch down excess air.
- Divide into two equal portions.
- Roll first half into a 12 in by 12 in square. Sprinkle with ¼ cup (30 g) Asiago cheese and gently press with fingertips into the dough.
- Using a bench scraper or sharp knife cut into 6 even strips.
- Stack the strips evenly onto one another.
- Then, cut short length into 6 equal pieces.
- Place each piece sideways into the center of the muffin tray cups.
- Repeat with second half of dough.
- Gently separate the top half of the layers to create a fantail.
- Loosely cover the muffin tray with plastic wrap and set in a warm draft free place to puff for a second proof. This should take an additional 40-45 min.
- Preheat oven to 375 F (190 C).
- Bake muffins until golden brown about 20-24 min.
- Set muffin tray on cooling rack for 10 minutes before removing each muffin.
- Meanwhile in a small saucepan, add remaining 2 Tbsp of butter, teaspoon of garlic, and 2 Tbsp of Parsley. On medium low heat, allow butter to melt and cook down parsley.
- Drizzle warm butter mixture onto muffins.