During a chilly Saturday afternoon, I came to the local farmers’ market, chatting with a friendly baker who runs a cozy little stall. She swore by her savory cheese and ham muffins as the perfect companion for a lazy Sunday brunch or an impromptu picnic in the park. That weekend, we had some unexpected out-of-town guests arrive just as I was planning a simple meal.
I remembered those muffins and decided to give them a try. The house quickly filled with a warm, comforting aroma that wrapped around us like a cozy blanket. My kids instantly claimed their favorites and even my husband asked for seconds, which is always a good sign.
These muffins turned out to be more than just a snack—they became the highlight of that casual gathering, easy to whip up and satisfying enough to keep everyone happy. Whether it was the mix of melty cheddar or the salty punch of diced ham, each bite had a perfect balance.
Now, they’re a regular request for everything from rainy day indoors to game nights, proving that some recipes effortlessly slide into family traditions, becoming as familiar as an old friend.
Short Description
Cheese and Ham Muffins are savory, soft, and packed with melty cheese and diced ham, perfect for breakfast, snacks, or quick meals. These muffins bake up golden and fluffy, with a subtle peppery kick and an optional fresh herb topping to brighten each bite.
Key Ingredients
- 250g all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 180ml milk
- 60ml vegetable oil or melted butter
- 1 cup shredded cheese (cheddar or a mix)
- 3/4 cup diced cooked ham
- Fresh herbs (optional, for topping)
Tools Needed
- Muffin tin (12-cup)
- Large mixing bowl
- Medium mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Spoon or ice cream scoop for batter
- Cooling rack
Cooking Instructions
Step 1: Preheat and prepare
Preheat your oven to 180°C (350°F). Grease your muffin tin lightly with butter or oil, or line it with paper muffin liners for easier cleanup.
Step 2: Mix dry ingredients
In a large bowl, whisk together the flour, baking powder, salt, and black pepper. This ensures even distribution of the leavening and seasoning.
Step 3: Whisk wet ingredients
In a separate bowl, beat the eggs, then whisk in the milk and vegetable oil (or melted butter). Mixing these separately keeps the wet and dry ingredients from activating too early.
Step 4: Combine wet and dry
Pour the wet ingredients into the dry mixture. Stir gently with a spoon or spatula until just combined—be careful not to overmix. The batter should be thick but moist, with a few lumps remaining.
Step 5: Fold in cheese and ham
Add the shredded cheese and diced ham to the batter. Fold them in gently so they’re evenly distributed without breaking down the cheese too much.
Step 6: Fill muffin tin
Spoon the batter into each muffin cup, filling about 3/4 full. This allows room for the muffins to rise without overflowing.
Step 7: Add topping (optional)
Sprinkle extra shredded cheese and fresh herbs like parsley or chives on top for an inviting, golden crust and added flavor.
Step 8: Bake
Place the muffin tin in the oven and bake for 18–22 minutes. Look for a golden-brown crust, and test doneness by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs.
Step 9: Cool and serve
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a cooling rack. Serve warm or at room temperature.
Troubleshooting: If your batter seems too thick to spoon easily, add a splash of milk (1 tablespoon at a time) to loosen it. If muffins are dense, make sure your baking powder is fresh and you’re not overmixing the batter.
Why You’ll Love This Recipe
– Quick and simple to prepare
– Uses pantry staples and leftovers like ham
– Versatile for breakfast, snacks, or sides
– Family-friendly, satisfying all ages
– Moist, tender crumb with savory pockets of cheese and ham
Mistakes to Avoid & Solutions
Mistake 1: Overmixing the batter
Overmixing develops gluten, making muffins tough and dense. Mix just until the dry ingredients are moistened and a few lumps remain.
Solution: Stir gently and stop as soon as the batter looks combined.
Mistake 2: Using old baking powder
Expired leavening won’t help muffins rise properly, resulting in flat, heavy muffins.
Solution: Always check the expiry date or test by adding a pinch to hot water—it should bubble immediately.
Mistake 3: Overfilling muffin cups
Too much batter leads to overflow and misshapen muffins.
Solution: Fill cups only 3/4 full for even, neat rising.
Mistake 4: Baking at too high or low temperature
Wrong temperature can cause muffins to brown too fast or stay undercooked inside.
Solution: Stick to 180°C (350°F) and use an oven thermometer if needed.
Serving and Pairing Suggestions
Serve these muffins warm with butter or a smear of cream cheese for breakfast or brunch. They also pair beautifully with a fresh green salad for a light lunch.
For a cozy dinner, enjoy alongside a bowl of tomato soup or creamy pumpkin soup.
These muffins work great for buffet spreads or packed lunches. A cup of black coffee or herbal tea balances their savory richness.
Storage and Reheating Tips
Store leftovers in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days; bring to room temperature before serving.
Freeze cooled muffins in a sealed bag or container for up to 2 months.
To reheat, warm in a 180°C (350°F) oven for 5–8 minutes or microwave for 20–30 seconds. Avoid microwaving too long to keep the crumb tender.
FAQs
1. Can I use gluten-free flour instead of all-purpose?
Yes, a 1:1 gluten-free flour blend works well, but the texture may be slightly denser. Add 1/4 tsp xanthan gum if your blend doesn’t include it.
2. Can I substitute ham with other proteins?
Absolutely. Cooked bacon, diced cooked chicken, or turkey are great alternatives. Just keep the amount similar.
3. What cheese works best for these muffins?
Cheddar offers a classic sharpness, but a mix of cheddar and mozzarella adds extra gooeyness. Avoid crumbly cheeses like feta.
4. Can I prepare the batter ahead of time?
You can mix the batter and refrigerate it overnight, but bake immediately after taking it out to prevent loss of rise.
5. Are these muffins suitable for freezing?
Yes! Cool them completely, then freeze in airtight containers or bags. Reheat directly from frozen in the oven.
Tips & Tricks
Use shredded cheese rather than pre-sliced for even melting.
Dice ham into small, uniform pieces to distribute flavor.
Adding fresh herbs inside the batter adds brightness—try thyme or parsley.
Let muffins cool before removing from the tin to prevent breaking.
For extra moistness, replace half the oil with Greek yogurt.
Recipe Variations
Cheese and Spinach Muffins: Swap ham for 1 cup of finely chopped fresh spinach (wilted and drained). Fold into the batter with cheese. This adds a mild earthiness and boosts nutrition.
Spicy Jalapeño Ham Muffins: Add 1 finely chopped jalapeño (seeds removed for less heat) to the cheese and ham mix. This twist gives a subtle kick perfect for those who like spice.
Herbed Goat Cheese Muffins: Replace cheddar with 1 cup crumbled goat cheese and add 1 tbsp fresh rosemary or thyme inside the batter. The flavor is tangy and aromatic.
Final Thoughts
Looking back, those cheese and ham muffins have become a small but steady star in my cooking routine. They’re not fancy, but that’s exactly what makes them so wonderful—reliable, comforting, and always a crowd-pleaser. It’s rewarding to see my family enjoy something so simple yet full of flavor.
I’ll keep making them, swapping stories with fellow parents who understand that food is not just about taste—it’s about the memories we create around it.
Cheese And Ham Muffins
Ingredients
- 250 g all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp black pepper
- 2 large eggs
- 180 ml milk
- 60 ml vegetable oil or melted butter
- 1 cup shredded cheese cheddar or a mix
- ¾ cup diced cooked ham
- Fresh herbs optional, for topping
Instructions
- Set your oven to 180°C (350°F). Grease a muffin tin or line it with paper liners.
- In a large bowl, mix flour, baking powder, salt, and pepper.
- In another bowl, beat the eggs, then add milk and oil or melted butter. Stir well.
- Pour the wet mix into the dry ingredients. Stir gently until just mixed. It’s okay if there are some lumps.
- Fold in the shredded cheese and diced ham evenly.
- Spoon the batter into each muffin cup, filling about 3/4 full.
- Sprinkle extra cheese and some fresh herbs on top.
- Bake for 18 to 22 minutes until golden. Check with a toothpick—it should come out clean.
- Let muffins cool for 5 minutes, then move to a rack. Serve warm or at room temperature.
