Last year when Busch Light Apple came out, I was ecstatic. One sip of that crisp and refreshing beer and I was hooked. I also immediately wanted to use it as a dessert ingredient, so I turned it into a pie.
This year when I heard that Busch Light Apple was making a comeback, I knew I had to turn it into a sweet treat once again, but I didn’t just want another pie. This time I leaned into breakfast desserts, and created Busch Light Apple Muffins.
The first experimental recipe proved to be a hit, scoring rave reviews from my coworkers and my fiancé’s alike. If you can get your hands on a case of Busch Light Apple, you gotta give these treats a try.
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 2 teaspoons ground cinnamon
- 2 cups of diced Honeycrisp apples (about 2 apples)
- 1 stick (1/2 cup) of unsalted butter (I used avocado butter from Country Crock)
- 1 cup of granulated sugar
- 2 eggs
- 2 teaspoons of vanilla extract
- 1 cup of Busch Light Apple (feel free to drink the rest of the can at your leisure)
- Preheat oven to 375
- Chop your apples and gently coat them in two teaspoons of flour and 1/2 teaspoon of cinnamon. Set aside.
- In a bowl add butter and sugar, cream together. While that is mixing, in a separate bowl add the flour, baking powder, salt, and cinnamon.
- Once butter and sugar are creamed, add in one egg at a time, making sure the first is combined before the second is added. Add vanilla extract.
- Start sifting dry ingredients into the bowl with the wet, alternating flour mixture with pours of Busch Light Apple until everything is just combined. Gently fold in the diced apples
- In a greased muffin tin, or paper lined, spoon in muffin mixture. I filled mine full, as they don’t expand much.
- Bake at 375 for 25-30 minutes, until toothpick can be inserted and removed clean.
- As the muffins cool, brush with a light coat of butter and sprinkle with cinnamon sugar.
Enjoy Busch Light Apple season!
The Small Town Tourist 
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