Root Beer Muffins

Root Beer Muffins

As some of you might know, the boyfriend and I took a trip to Portland, Maine earlier this year. I surprised him with a beer bus tour and a two-night stay at a hotel right in the center of Old Port. If you get a chance to visit this quaint city, do so! Portland has a huge culinary scene including an entire bar themed around chocolate drinks and a restaurant in an old church. They also have things like potato donut shops and a speciality beer store. I basically ate (and drank) our way through the three day trip.


Although breakfast was included with our stay at the hotel, my boyfriend and I decided that we wanted to eat breakfast out. We decided to get up early and explore the local restaurants. I found a breakfast spot with good reviews, so we walked almost a mile in the freezing cold; to our dismay, the restaurant was not opened during the winter. We ended up walking back toward the hotel to find an adorable diner.


Marcy’s Diner not only had homemade mint chocolate chip creamer but also they placed a large bucket of different hot sauces on our table after we ordered our eggs. Coolest restaurant ever! We actually liked it so much that we took my sister there for breakfast the following day.


…and we ordered (upon the waitress’s suggestion) a root beer muffin to split. Root beer muffins sounded really wacky to me, but the waitress insisted that it was the best on the menu. Now, all I want is root beer muffins.


I’ve never seen a recipe for this variety, so I tried my hand at recreating it in my own kitchen. After telling my boyfriend that I was going to try to recreate Marcy’s Diner Root beer Muffins, he went to a local dairy bar and brought over some mint chocolate chip ice cream as a substitution for mint chip creamer. He’s quite the catch.

To guarantee maximum flavor, serve these muffins warm with a pad of butter or a drizzle of caramel on top!




Root beer Muffins


  • 2-1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/3 cup oil
  • 1-1/4 cup almond milk (or milk of choice)
  • 1 egg
  • 1-1/2 teaspoon root beer extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup caramel bites


  1. Preheat oven to 325 degrees.
  2. In a medium-sized mixing bowl, combine sugar, milk, extract and oil. Stir until smooth. Beat in egg and stir well.
  3. In a large-sized mixing bowl, add flour, baking powder, and salt. Stir a few times to blend ingredients.
  4. Slowly, fold wet ingredients into flour mixture and stir until there are no packets of flour and batter is smooth. Do not over mix.
  5. Fold in caramel bites to mixture and stir a few more times.
  6. Line a muffin tin with muffin liners. Pour batter into muffin liners until they are half full. Muffins will rise in oven.
  7. Bake muffins for 20-22 minutes or until muffins are golden brown. To avoid burnt muffin tops, place tin foil over muffins at 12 minutes through the baking process.
  8. Remove from oven and serve warm.
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Written by Miss Scrambled Egg

Erin is the author of Miss Scrambled Egg. She is a barista, teacher, and blogger. She is slightly overwhelmed by the sight of carrot cake and Bernese Mountain Dogs.

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