Looking for a recipe to make your mornings (or afternoon or evening – it doesn’t matter to me!) better? We are talking homemade ham and cheese muffins and believe me these are not your ordinary sweet, sugary muffins. Oh no, they are not sweet and they are fluffy and they have flavor and they would make a great breakfast, a great quick snack or a light lunch.
I’ve always been a fan of the idea of savory muffin, but it’s a little challenging to find a good one that is easy to prepare, has readily available ingredients, and is really good. This ham + cheese muffin recipe? It’s the real deal. It comes together in no time, becomes the most golden baked good and perfumes your kitchen with the warmest smell. These golden beauties will be coming out of the oven in less than an hour! Let’s get baking!
Ham and cheese muffin
Ingredients
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- 2 cups all-purpose flour
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- 1 tablespoon baking powder
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- ½ teaspoon salt
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- ¼ teaspoon black pepper
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- 1 large egg
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- 1 cup milk (any kind works!)
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- ¼ cup vegetable oil or melted unsalted butter
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- 1 teaspoon Dijon mustard (optional, but highly recommended!)
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- 1 cup diced cooked ham
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- 1 cup shredded cheddar cheese (or your favorite cheese!)
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Necessary Utensils & Equipment
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- Standard 12-cup muffin tin
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- Paper muffin liners (or non-stick spray)
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- Two large mixing bowls
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- Measuring spoons
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- Rubber spatula or wooden spoon
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Instructions
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- Preheat & Prepare: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners, or grease the cups thoroughly if not using liners. This helps prevent sticking and makes cleanup a breeze.
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- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper. Give it a good whisk to make sure everything’s evenly distributed. This step prevents clumps and ensures a consistent rise.
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- Mix Wet Ingredients: In a separate, medium-sized bowl, lightly beat the egg. Then, stir in the milk, vegetable oil (or melted butter), and the Dijon mustard if you’re using it. Whisk until it’s all combined and looks smooth.
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- Bring Them Together: Pour the wet ingredients into the dry ingredients. Use a rubber spatula or wooden spoon to mix just until combined. A few lumps are totally fine! Overmixing is the enemy of fluffy muffins, making them tough.
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- Fold in Fillings: Gently fold in the diced ham and shredded cheese. You want to mix just enough to distribute them without working the batter too much. This helps keep the muffins light and tender.
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- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups. You can use an ice cream scoop for easy portioning. Fill each cup about two-thirds full.
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- Bake to Golden Perfection: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean. The smell of these baking is truly something special.
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- Cool & Enjoy: Once baked, remove the muffins from the oven. Let them cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely. Or, if you’re like me, snatch one while it’s still warm!
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Expert Tips for Ham and Cheese Muffin Success
You know the basic recipe, but let’s discuss a few tips and tricks to turn your ham and cheese muffins from good to absolutely great. All bakers have a few tricks up their sleeve and I am no exception.
For my first try at savory muffins, I over-mixed the batter just out of fear that I would have lumpy muffins. The result? Tight, slightly rubbery muffins with no of that crumbly texture that makes them so wonderful. Be careful not to do my mistake! Keep in mind that in this situation, a light hand is your ally.
Pro Tip: Don’t Overmix!
The most common pitfall when making muffins is overmixing the batter. As soon as the wet and dry ingredients are just combined, stop stirring. Lumps are perfectly fine, even desired, as they contribute to a tender, fluffy crumb.
Choosing Your Ingredients Wisely
You know, the quality of your ingredients makes a real impact. For the ham, I like to use a good quality deli ham that I dice myself, but leftover baked ham works wonderfully too. If you’re buying pre-diced ham, try to find one that’s not too salty.
- Cheese: Cheddar is a classic, but don’t be afraid to branch out! Swiss, Gruyere, or even a Monterey Jack would be amazing. A little bit of shredded Parmesan stirred in can also add a nice sharp kick.
- Milk: Whole milk gives the richest flavor, but 2% or even unsweetened almond milk works just fine.
- Flour: All-purpose flour is standard, but if you want to experiment, you could try swapping a quarter cup for whole wheat flour for a nuttier flavor and a little extra goodness.
Creative Variations to Try
One of the cool things about this recipe is how adaptable it is. Once you’ve mastered the basic ham and cheese muffin, you can start playing around.
- Add Some Veggies: Finely diced bell peppers, sautéed onions, chopped spinach (make sure to squeeze out excess water!), or even a pinch of dried chives or parsley would be delightful additions. Just don’t add too much, as it can affect the moisture balance.
- Spice It Up: A pinch of smoked paprika or a dash of cayenne pepper can give these muffins a little warmth and a subtle kick.
- Different Meats: Cooked bacon bits or crumbled breakfast sausage could easily substitute the ham. Imagine sausage and cheddar muffins – yum!
- Sweet & Savory Twist: If you’re feeling adventurous, try adding a tablespoon of maple syrup to the wet ingredients and a pinch of cinnamon along with the savory components. It’s a surprisingly good combination!
Storage and Reheating
These ham and cheese muffins are so good, they rarely last long in my house! But if you do have leftovers, here’s how to keep them fresh.
- Room Temperature: Store cooled muffins in an airtight container at room temperature for up to 2-3 days.
- Refrigerator: For longer keeping, pop them in the fridge in an airtight container for up to 5 days.
- Freezing: This is where these really shine for meal prep! Once completely cooled, place muffins in a freezer-safe bag or container. They’ll keep well for up to 3 months. To reheat, you can microwave them from frozen for 30-60 seconds, or thaw them overnight in the fridge and then warm them in the microwave or a toaster oven until heated through. When they’re warming in the oven, you’ll see the cheese start to melt and bubble, and that’s when you know they’re ready.
Reheating them in a toaster oven or even a regular oven at 300°F (150°C) for about 10 minutes will bring back some of that lovely crispness on the outside. They’ll taste almost as good as fresh out of the oven!
Frequently Asked Questions
Got questions? I’ve got answers! Let’s clear up some common thoughts about making these savory treats.
Can I make these ham and cheese muffins ahead of time?
Yes, absolutely! These muffins are fantastic for making ahead. You can bake them completely and store them as described above. They’re also perfect for freezing, so you can pull out a few at a time for quick breakfasts or snacks throughout the week. Just thaw and reheat when you’re ready to enjoy them.
What kind of ham is best for this recipe?
Honestly, any cooked ham will work. Leftover holiday ham is perfect! If you’re buying ham specifically for this, I’d recommend a good quality deli ham (like Black Forest or Virginia ham) that you dice yourself. Avoid overly thin-sliced ham, as it might just melt away. A thicker cut that you can chop into small cubes works best.
My muffins turned out dry. What went wrong?
There are a couple of reasons this might happen. The most common culprit is overmixing the batter. When you mix flour too much, it develops the gluten, making the muffins tough and dry. Mix only until the wet and dry ingredients are *just* combined. Another reason could be overbaking; ovens vary, so keep an eye on them and remove them as soon as a skewer comes out clean.
Can I use different types of cheese?
Definitely! While cheddar is a classic choice for ham and cheese muffins, feel free to get creative. Swiss, Gruyere, Monterey Jack, colby, or even a blend of cheeses would work beautifully. Just make sure it’s a cheese that melts well. Shredding it yourself from a block often gives a better melt than pre-shredded cheese.
Can I add vegetables to these muffins?
Yes, you can! Finely diced bell peppers, green onions, chives, or even a small amount of finely chopped spinach (make sure to squeeze out all excess water) can add flavor and nutrients. Sautéing tougher vegetables like onions or peppers a bit beforehand can help them soften nicely in the muffin. Remember not to overload the batter, as too many additions can change the muffin’s texture.
Now that you’ve got all the tips and tricks, what are you waiting for? Go whip up a batch of these incredible ham and cheese muffins!
