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I love a savoury pastry! These ham and cheese muffins are great for picnics, road trips, plane trips, or brunch. I used to bake savoury muffins like these before going on trips in order to save money on food during the journey. They’re still great, even when eaten at home. Although these freeze nicely (they keep up to 6 months in the freezer in an air-tight container), I find they’re best eaten fresh, split open and spread with butter while still warm from the oven.
The muffin batter uses a bit of whole wheat flour to add a slightly nutty flavour. I also added half a cup of cornmeal for a bit of texture. Fill the muffin tins completely full with batter to get a nice big muffin.
I actually made these muffins to use up some leftover ham. Normally Kenji likes to eat ham, so I bought some nice thick slices for him. Toddlers can be so capricious, and he decided he didn’t feel like eating the ham at all. Instead of wasting it, I chopped it up and used it as inspiration to make these ham and cheese muffins!
For the cheese, I used some Emmental that I already had in the fridge. You could use gruyere, cheddar, or some other firm, melty cheese. Or even a combination! I recommend baking these in muffin liners to help with cleanup. Baked cheese can be very difficult to get off of the muffin tin, and muffin liners can help with that. Also, liners just make sure you can remove the muffins from the tin more easily.
To add extra flavour, I chopped up a few green onions and added them to the batter, alongside the ham and cheese. I also added a bit of dry mustard powder, which brings out the flavour of the cheese. Additionally, you could add 1/2 tsp each of garlic powder and onion powder for an even more savoury muffin. If you want a bit of a kick, you could add one or two minced jalapeno peppers to the batter as well. Muffins are really forgiving and great for tasty add-ins! However, like any muffin, don’t overmix the batter.
Ham and Cheese Muffins
Ingredients
- 1 cup whole wheat flour
- 1 cup white flour
- 1/2 cup cornmeal
- 2 tsp sugar
- 1/2 tsp salt
- 1 tsp dry mustard
- 2 1/2 tsp baking powder
- 1/3 cup melted butter
- 1 1/4 cup milk
- 2 eggs large
- 1 cup chopped ham
- 1 cup grate cheese divided
- 2 green onions minced
Instructions
- Preheat oven to 200 C / 400 F.
- Line a regular muffin tin with paper liners.
- In a large bowl, whisk together the flours, cornmeal, sugar, salt, dry mustard, and baking powder.
- In a medium bowl, whisk together the melted butter, milk, and eggs.
- Stir the wet ingredients into the dry. Mix just until blended.
- Gently mix in the ham and 3/4 cup grated cheese.
- Divide the batter into the muffin tin. Fill each muffin until full.
- Sprinkle over the reserved 1/4 cup cheese over the muffins.
- Bake for 20-25 minutes or until a wooden skewer inserted to the centre of a muffin comes out clean.
- Remove from oven and let cool.
Check out our other muffin recipes:
- lemon and blueberry muffins
- chocolate zucchini muffins
- chocolate chocolate chip banana muffins
- walnut raisin pumpkin spice muffins
The cute wood-handle knife is from local Toronto shop Socco Living. I bought the olivewood cutting board in Provence last summer.
These sound really good! I’ve never thought about adding ham to muffins. Great idea!
I love a savory muffin! These look delicious!
What a great breakfast idea! Will this work with almond milk?
As long as the almond milk isn’t sweetened or flavoured, it should work!
Amazing, love a good savory muffin. This is different to what I would usually make, so need to try this
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Ham and cheese muffins?! I think I’ve found my new favorite breakfast item. These look amazing and so easy to make! Thank you for sharing! #LLGFP