I hadn’t made muffins for awhile and was feeling the need. So, I asked Daughter Number Four what kind of muffins I should make. Without hesitation and a completely straight face she said “root beer float muffins”. So, since she seemed so sincere in her request I thought, why not.
I also knew I had read recipes in the past about using ice cream to make cakes or muffins so I thought “hmmmm, this would be a great chance to try it out”.
The result was a very light and high vanilla muffin. They did not taste much like root beer floats but did go well with root beer floats! If I choose a second attempt at root beer float muffins I will probably use root beer extract and more sugar. They didn’t have a very root-beery flavor, but were very vanilla-y. They could have been a tad sweeter, too.
Root Beer Float Muffins
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups softened vanilla bean ice cream, softened
- ½ cup root beer
Preheat oven to 400 degrees. Line 12 muffin cups with paper liners and lightly spray bottoms with nonstick spray.
Combine flour, baking powder, salt and sugar in a large bowl with a whisk. Add egg, vanilla and ice cream and mix to combine. Slowly add root beer to thin the mixture. Mix until combined. Do not overmix. Fill muffin cups about 2/3 full with batter. Bake in preheated oven for 20-25 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes before removing from pan to continue cooling on rack.
To quote Daughter Number Four as she was trying to hide her disappointment in the muffins not tasting more “Root Beer Float-y”, “well, at least we had fun making them”. And that my friends, is sometimes the best part!