Super easy 6 ingredient beer bread muffins flavored with lime and a kick of chipotle pepper. Pairs perfectly with chili, bbq, or soup.
These lime infused, chili spiced beauties are part muffin, part bread. They have the lightness of a muffin but the chew of a slice of home baked bread.
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I just LOVE the smell of baking bread. Especially on a cold, rainy, January day.
And I love these Chili Lime Beer Bread Muffins— they’re tangy and spicy and they go so well with so many comfort foods like soup, chili, just about anything.
Aaaand, they bake in 20 minutes or less. So in about the time it takes to make Spicy Cajun Goulash , you can have some delicious, fresh-baked bread to go with it.
These beer bread muffins are sooooo quick and easy, and unbelievably flavorful. And only 6 ingredients. I know…it looks like 7, but I counted the lime zest and juice as one.
Whisk together the self-rising flour, sugar, and chili powders. I found the chipotle chili powder at my local (and by local I mean 45 minutes away) Fresh Thyme.
If you can’t find it at your grocery store, you can get it here. Or substitute cayenne. But the chipotle has such a smoky flavor, I highly recommend trying to find it.
After the dry ingredients are blended well, stir in the lime beer, lime zest, and juice. And watch the batter turn a peppery red!
And those flecks of lime zest.
Mix just until moistened. If you mix too long, the muffins can come out tough. The batter may be lumpy, that’s ok. Just make sure there aren’t any pockets of dry flour.
Spray your muffin tin with a good bit of cooking spray. Check out this muffin pan. I can bake up to 24 at a time! That’s a whole cake mix worth of cupcakes in one shot.
I got 18 muffins using a #24 cupcake size scoop. If you don’t have a scoop, fill them about half full.
Bake for 18-20 minutes. A toothpick should come out clean or with a few crumbs on it.
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