Beer Mustard Aperitif Muffins Recipe

The savoury muffin is the perfect aperitif snack - easy to prepare ahead, convenient to nibble standing up, endlessly adaptable to tastes and seasons. In this Alsatian version, beer mustard brings a unique hoppy, slightly malty fragrance that pairs perfectly with ham, olives and herbs. A recipe that always surprises with its simplicity and its results.

Beer mustard - an Alsatian speciality

Beer mustard is one of the most original creations of Alsatian mustard-making. Made with Alsatian beer, it replaces part of the traditional vinegar with the malty hops of the beer, giving it a unique softness and roundness. In cooking, it subtly flavours sauces, marinades and muffin or savoury cake batters without overwhelming the palate. An Alsatian condiment well worth discovering.

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Pinot Noir Alsace Tradition 75 cl

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Muscat Alsace Selection 75 cl

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Ingredients for 12 muffins

Preparation : 5 min - Cooking : 25 min

Dry ingredients

• 225 g flour
• 2 teaspoons bicarbonate of soda (optional)
• 1/2 sachet baking powder
• 1 level teaspoon fine salt

Wet ingredients

• 2 eggs
• 80 g melted butter
• 1 plain yoghurt
• 2 cl milk

Filling

• 250 g cooked ham
• 80 g pitted green olives (about 3 olives per muffin)
• 1 tablespoon beer mustard
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon dried oregano

Method

1. Preheat the oven to 190°C. Grease the muffin tin if not using silicone moulds.
2. In a large bowl, mix all the dry ingredients together : flour, bicarbonate, baking powder and salt. Make a well in the centre. Set aside.
3. In a second bowl, crack the eggs and beat them lightly. Add the cooled melted butter, yoghurt and milk. Mix well until smooth.
4. Add the filling to the wet mixture : beer mustard, chopped rosemary, oregano, ham cut into small cubes and sliced olives. Stir to combine.
5. Pour the dry mixture into the wet mixture all at once. Stir very briefly with a spoon - 10 to 15 seconds maximum. Lumps should remain - this is normal and essential for soft muffins. Over-mixing produces hard, dense muffins.
6. Fill the muffin moulds to 3/4. Bake for 20 to 25 minutes at 190°C until a skewer comes out clean and the tops are golden.
7. Leave to cool in the tin for 5 minutes before turning out. Serve well cooled - the beer mustard aromas develop better once the muffins are at room temperature.

Serve as an aperitif or starter. Enjoy!

Tips and variations

• The secret to soft muffins : never over-mix the batter after adding the dry ingredients - lumps disappear during baking and give a light, airy texture. The golden rule of all muffins.
• Prepare ahead : these muffins are ideally made the day before - they are even better the next day, once thoroughly cooled. Store in an airtight tin at room temperature.
• Lardons version : replace the ham with smoked lardons fried in a pan for a more intense, rustic version.
• Munster version : add small cubes of munster cheese to the batter for a 100% Alsatian version with bold character.
• Freezing : these muffins freeze very well once cooled. Take out 2 hours before serving or warm for 5 minutes in the oven at 150°C.
• Pairing : an Alsatian blonde or amber beer, in keeping with the beer mustard used in the recipe.

Find our Alsatian mustard specialities and regional products on decoalsace.fr - delivery across Europe.