These aren’t green, but they’re filed under Ireland in the Global Muffins section of the muffin book, so these are perfect for St. Patrick’s Day, regardless of the color.

Guinness Stout Ginger Muffins (72 of 750)

Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 48 mini-muffins

  • 3/4 cup Guinness
  • 3/4 cup dark molasses
  • 3/4 tsp baking soda
  • 1 3/4 cups all-purpose flour
  • 1 tbsp ground ginger
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup brown sugar
  • 2 eggs
  • 1/3 cup vegetable oil
  1. Preheat oven to 350F.
  2. In a medium saucepan, bring beer and molasses to a boil over medium-high heat. Remove from heat and stir in baking soda. Transfer to a bowl and let cool to room temperature.
  3. In a large bowl, whisk together flour, baking powder, spices, and salt.
  4. Whisk together brown sugar, eggs, and oil into beer mixture until well blended.
  5. Add the egg mixture to the flour mixture and stir until just blended.
  6. Divide batter equally among prepared muffin tins.
  7. Bake in preheated oven for 10-12 minutes or until tops are firm at the center and a toothpick inserted in the center comes out clean.

If you’re interested in the science of baking, these muffins have a little something for you. When you add the baking soda to the beer/molasses mixture, it’ll bubble up and fizzle – it’s a cool chemical reaction that you’ll also see when you combine baking soda with anything acidic. That’s really my favorite part of making red velvet cake, watching the baking soda and vinegar fizzle in the batter.

Science aside, these muffins are a great variation on your classic gingerbread. Yes, it’s March and not even anywhere near gingerbread season, but it’s still cold out, so the spice in these muffins is a warm welcome. The beer and molasses gives it a rich, hearty flavor that marries nicely with the ginger and  cinnamon and all the other spices. They’re soft and springy and would go great with a cup of chai tea. You’ll want to make these again in December, and then every winter afterwards.