Spicy Beer and Bacon Muffins to Warm Your Winter Soul

When the winter winds whip, a warming treat is more than welcome. Enter velvety, spicy beer and bacon muffins that fill your chilled bones with heat. Cayenne pepper-coated bacon adds a snap to these savory oatmeal stout muffins, taking you from frostbite to fireplace-toasty in no time. Enjoy them early to rid the morning cold or sneak one in as a peppery, bacon-y midnight snack. If you love a pop of hot with your comfort food, then give this fiery recipe a try. Just a heads up, a single muffin won’t be enough, but try not to devour them all in one sitting :) .

Ingredients:

Makes 12 muffins

Crumble

– 1/2 cup light brown sugar

– 2 teaspoons cayenne pepper

– 2 tablespoons water

– 6 slices of thick-cut, hickory-smoked bacon

– 2 tablespoons flour

– 1/2 cup old-fashioned rolled oats

– 2 tablespoons salted butter, melted

Muffins

– 1 3/4 cups all-purpose flour

– 1/2 cup light brown sugar

– 1/2 teaspoon baking soda

– 2 teaspoons baking powder

– 1/4 teaspoon salt

– 2/3 cup oatmeal stout beer

– 2 teaspoons vanilla extract

– 3 tablespoons vegetable oil

– 1 large egg

Instructions:

Crumble

1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil. Set a wire rack on the baking sheet and place the bacon on the rack.

2. Combine brown sugar, cayenne pepper, and water in a small bowl, then brush both sides of the bacon with the mixture.

3. Bake for about 20 minutes, or until crispy. After the bacon has cooled, give it a rough chop.

4. Combine oats and flour in a medium bowl, then slowly stir in the butter. Add half the chopped bacon into the oat mixture and stir until combined. Set crumble and remaining chopped bacon aside.

Muffins

1. Change the oven temperature to 350 degrees Fahrenheit and line a 12-cup standard muffin tin with paper liners.

2. Add flour, the rest of the chopped bacon, baking soda, sugar, baking

powder, and salt to a large bowl, then mix lightly.

3. Whisk beer, vanilla, vegetable oil, and egg together in a medium bowl, then slowly add the beer mixture to the flour mixture.

4. Stir together until fully combined.

5. Divide batter among muffin cups and top evenly with the crumble.

6. Bake for 20 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Let them cool slightly on a baking rack. Serve warm or at room temperature.

7. Revel in the roast-y, bacon-y aroma, then enjoy!

 

Crumble

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Let's get ready to crumble!

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil. Set a wire rack on the baking sheet and place the bacon on the rack.

Combine brown sugar, cayenne pepper, and water in a small bowl, then brush both sides of the bacon with the mixture.

Bake for about 20 minutes, or until crispy. After the bacon has cooled, give it a rough chop.

Combine oats and flour in a medium bowl, then slowly stir in the butter. Add half the chopped bacon into the oat mixture and stir until combined. Set crumble and remaining chopped bacon aside.

 

Muffins

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Now for the velvety muffins!

Change the oven temperature to 350 degrees Fahrenheit and line a 12-cup standard muffin tin with paper liners. Add flour, the rest of the chopped bacon, baking soda, sugar, baking powder, and salt to a large bowl, then mix lightly.

Whisk beer, vanilla, vegetable oil, and egg together in a medium bowl, then slowly add the beer mixture to the flour mixture.

Stir together until fully combined.

Divide batter among muffin cups and top evenly with the crumble. Bake for 20 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Let them cool slightly on a baking rack. Serve warm or at room temperature.

Hot and fresh out of the kitchen with their savory goodness!

Texture and flavor and spice, OH MY!

The perfect kick to warm you up on a chilly, snow-filled day.

Embellish your morning OJ or dark roast coffee with these wholesome, malty bites!