Octoberfest Muffins
Capture the essence of Oktoberfest with these savory and hearty Octoberfest Muffins—perfect for celebrating fall flavors! Packed with sharp cheddar cheese, diced bratwurst, and aromatic chives, these muffins combine the rich, comforting taste of beer-infused batter with the tang of buttermilk, ground mustard, and a hint of paprika. Ready in just 35 minutes, they’re an effortless addition to your autumn gatherings, whether served warm as a snack, paired with mustard, or as a flavorful complement to soups and stews. Ideal for Oktoberfest celebrations or any cozy fall day, these muffins are a unique twist on traditional beer bread.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoon ground mustard
- 0.5 teaspoons paprika
- 0.75 cups buttermilk
- 0.5 cups beer (lager or Oktoberfest-style preferred)
- 0.25 cups unsalted butter, melted
- 2 large eggs
- 1.5 cups shredded sharp cheddar cheese
- 1 cup cooked bratwurst, diced
- 0.25 cups chopped chives or green onions
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground mustard, and paprika.
In a separate bowl, whisk together the buttermilk, beer, melted butter, and eggs until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; it’s okay if there are a few lumps.
Fold in the shredded cheddar cheese, diced bratwurst, and chopped chives or green onions until evenly distributed.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair wonderfully with mustard or as a side with hearty soups and stews.
Nutrition Facts
Calories |
3091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.5 g | 244% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 6598 mg | 287% | |
| Total Carbohydrate | 221.5 g | 81% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 11.5 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1624 mg | 125% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1300 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
