Root Beer Float Muffins

While I’m not generally given to flights of fancy, I guess every person has their day. This one is mine.

There is a surplus of root beer syrup in my pantry. I love it, but I’m the only one who eats it, so the supply diminishes ever so slowly. With no intention of doing any cooking whatsoever, I aimlessly searched the internet and found Dea Mason’s The Baking Robot blog where a root beer float muffin concoction-of-delight lives:

Hmmmmm………. what if, what if, what IF? And that’s all it took – off to the kitchen I went.

This muffin has two similar batters that are layered.

Since all the butter in the house was (inconveniently) frozen, 1 stick was chopped into two equal pieces which were placed in separate saucepans to melt over low heat.

The root beer batter:

  • 1/4 cup + 2 Tbsp root beer syrup
  • 1 egg
  • 1/4 cup white sugar

Whisk these three ingredients together with a fork. Add the melted 1/4 cup butter while briskly whisking so as to temper the eggs.

And in a separate bowl:

  • 3/4 tsp baking powder
  • 3/4 cup whole wheat flour
  • 1/2 cup oatmeal

root beer side

I kept the wet and dry apart for now because of the baking powder.

The vanilla ice cream batter:

  • 2 tsp vanilla extract
  • 1/4 cup milk
  • 1 egg

Whisk together with a fork. Add 1/4 cup melted butter while whisking vigorously to avoid cooking the egg. When I poured in the melted butter, the most wonderful thing happened: the whole kitchen smelled like sweet and salty kettle corn! It was difficult not to want to eat the batter right then and there!

Again, in a separate bowl:

  • 3/4 tsp baking powder
  • 3/4 cup white flour
  • 1/2 cup oatmeal

vanilla side

Again, I kept the wet and dry ingredients apart. Flights of fancy involve lots of dishes. At this point, I was thinking that all this washing up had better be worth it.

Preheat the oven to 350 degrees Fahrenheit.

Now it is time to combine the wet and dry ingredients and put the muffins together so that they’ll be ready just in time to throw them in the oven.

root beer batter

This is the root beer batter.

vanilla batter

This is the vanilla batter.

Once the muffin papers were in the muffin tins, it was time to spoon in the batter.

bottom layer

First, 1 GENEROUS Tbsp of root beer batter went into the muffin papers.

Then 1 PLENTIFUL Tbsp of vanilla batter was placed on top of the root beer batter.

Then 1 PLENTIFUL Tbsp of vanilla batter was placed on top of the root beer batter.

You know my propensity for large muffins – can’t help myself. That’s why this recipe only makes 10 muffins.

Now the oven was at 350 degrees Fahrenheit. Dea left strict instructions in her recipe to turn the heat down to 325 degrees Fahrenheit as soon as the oven had come up to temperature because she said that made taller muffins. Turn it down I did, and in they went for 20 minutes.

They look sweetly innocent, fresh out of the oven:

Hiding root beer? Me? Never!

Hiding root beer? Me? Never!

One little peek under the muffin paper revealed a light brown underbelly.

ready to eat

Upon hearing the oven door open, Sweet Baboo followed his nose to the kitchen and made a case for a taste test… wasn’t that hard to convince me, really, since I was dying to try one! They didn’t disappoint: the tops were decidedly vanilla-flavoured (the oatmeal somehow makes the vanilla ice cream taste more pronounced – I would never have guessed it could do that!) while the bottoms had a hint of root beer goodness. They’ll be an awesome breakfast this week!

2 thoughts on “Root Beer Float Muffins

  1. Given that you weren’t going to cook or bake, I hope Sweet Baboo did the dishes!
    I must say you find some of the most interesting things to make. Himself doesn’t like root beer, only had it when he was in North America so I can’t see these being a hit here. But then again who knows…


  2. You never know, Town. Sweet Baboo didn’t like the root beer syrup at all but the muffins were a hit.
    I’m surprised that you and Himself don’t love root beer just for the historical perspective alone! As far as I’m concerned, it’s just plain tasty.


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