Savory ham cheese muffins

These savory ham and cheese breakfast muffins bring together diced ham, sharp cheddar, sweet corn, fresh herbs, and an optional touch of zucchini for a moist and flavorful bite. With their soft crumb and golden tops, they make a perfect choice for breakfast, brunch, snacks, or lunchboxes. They are also freezerfriendly, making them a convenient option for busy mornings.

I first made these muffins when I wanted a savory change to my family’s breakfast routine and now they request them regularly for both weekday mornings and weekend brunches

Ingredients

• All purpose flour: One and three quarters cups of all purpose flour or a 1:1 glutenfree blend for those avoiding gluten this ensures the perfect muffin structure
• Baking powder: One and a half teaspoons of baking powder to give the muffins a light and fluffy rise
• Salt: Half a teaspoon of salt to enhance all the flavors and balance the savory notes
• Milk: One cup of milk of your choice to moisten the batter and create a tender crumb
• Melted butter: Six tablespoons of melted butter adds richness and a slight buttery flavor
• Egg: One large egg helps bind ingredients while contributing to the soft texture
• Honey: One teaspoon of honey for just a hint of sweetness to balance savory flavors
• Diced ham: Three quarters cup of diced ham, small dice preferred for even distribution and pleasant texture
• Sharp cheddar: Half a cup of sharp cheddar, shredded, provides a punch of cheesy goodness choose a quality sharp cheddar for best flavor
• Yellow corn: Three quarters cup of yellow corn, fresh, frozen, or canned but well drained, adds natural sweetness and a pop of texture
• Fresh herbs: Quarter cup of fresh chopped herbs such as parsley and chives or 1 to 2 teaspoons dried herbs for bright aromatic notes
• Green onions: Two green onions thinly sliced using both white and light green parts to add mild onion flavor
• Optional zucchini: Optional third cup of shredded zucchini that has been squeezed dry to add moisture and subtly increase vegetable content without sogginess

Instructions

Prep Oven and Pan:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line a 12cup muffin pan with paper liners or grease it well to ensure easy removal and less sticking.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt thoroughly. This distributes the leavening evenly and ensures consistent rising in every muffin.

Mix Wet Ingredients:

In a separate bowl, whisk the milk, melted butter, egg, and honey until the mixture becomes smooth and fully combined. This liquid mixture will hydrate the dry ingredients gently when combined.

Combine Wet and Dry:

Pour the wet ingredients into the dry bowl and stir gently just until there are no dry streaks visible. A few small lumps here and there are fine as overmixing can lead to tough muffins.

Fold In the Extras:

Carefully fold in the diced ham, shredded cheddar, yellow corn, fresh herbs, sliced green onions, and the optional shredded zucchini. Folding ensures these mix ins are evenly distributed without deflating the batter.

Fill and Top Muffin Cups:

Divide the batter evenly among the muffin cups, filling each about three quarters full. For an extra tasty touch, sprinkle a little shredded cheddar, a few diced ham pieces, and some chopped chives on top of each muffin and press lightly to adhere.

Bake:

Place the muffin pan in the preheated oven and bake for 20 to 24 minutes, or until the muffin tops turn a golden hue and a toothpick inserted in the center comes out clean.

Cool and Serve:

Let the muffins cool for about 5 minutes in the pan before transferring them to a rack. These muffins are delicious served warm with butter or a gentle drizzle of honey for a subtle flavor contrast.

My favorite part is the sharp cheddar because it melts beautifully and gives every bite a satisfying savory punch. One family morning we served these with fresh fruit and coffee and everyone was happily surprised by how filling and flavorful these muffins were.

Storage Tips

Store leftover muffins in an airtight container in the refrigerator for up to seven days. For longer storage, freeze them individually wrapped or in a sealed container for up to three months. When ready to eat, microwave for 20 seconds if chilled or 30 to 40 seconds if frozen, or warm in an oven set to 325 degrees Fahrenheit for 5 to 10 minutes for a freshly baked feel.

Ingredient Substitutions

You can swap cheddar for Swiss, pepper jack, or mozzarella depending on the flavor profile you prefer. Ham can be replaced by cooked bacon bits or diced cooked sausage for a different meat flavor. If you want to keep it vegetarian, extra corn and zucchini work well with some additional cheese.

Serving Suggestions

These muffins are wonderful on their own but also pair nicely with butter, a drizzle of honey, or alongside scrambled eggs and fresh fruit. They’re ideal for packing into lunchboxes or as a convenient grab and go breakfast.

These ham and cheese muffins are an easy makeahead savory breakfast that reheats well and pleases both kids and adults. Customize with different cheeses or meats to suit your pantry and seasonality.

Common Questions About Recipes

→ Can I use different types of cheese?

Yes, Swiss, pepper jack, or mozzarella work well and add unique flavors to the muffins.

→ How do I prevent soggy muffins when using zucchini?

Squeeze excess moisture from the shredded zucchini with a paper towel before folding into the batter.

→ Can I freeze these muffins?

Yes, they freeze well for up to 3 months when stored in an airtight container.

→ What’s the best way to reheat frozen muffins?

Warm in a 325°F oven for 5–10 minutes or microwave for 30–40 seconds from frozen.

→ Is it possible to make these gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend for similar results.