A change of pace from the standard sweet muffin, these savory muffins loaded with ham and cheddar are still a treat! Perfect for on-the-go meals or snacks, these muffins will fill you up while being versatile and easy to make.
While we don’t raise pigs on our homestead (yet), we have good friends who do. We recently purchased a whole hog from them to fill our freezer and have been enjoying our fair share of pork lately, including ham! A half ham is quite large, so I’m always looking for ways to repurpose the leftovers. And these savory ham and cheese muffins have become a staple in our home.
We typically have these muffins for lunch paired with fruit or a smoothie. They would also be perfect for breakfast, brunch, or a hearty snack.
Ingredients with Swaps in these Savory Muffins
Flour – Either all-purpose or gluten free all-purpose flours will work in this recipe. For fresh ground flour, I like to use soft white wheat berries.
Baking Powder – Our favorite sources of aluminum-free baking powder are either Bob’s Red Mill or Azure Standard.
Sea Salt
Milk – Whole milk is our standard, but any milk or milk substitute should work in these muffins.
Butter or Coconut Oil
Egg
Ham – The ham and cheese pair nicely together in this recipe, but bacon or ground sausage would be delicious swaps.
Cheese – We like to use shredded farmhouse cheddar in these savory muffins, but any other flavorful cheese will work well (i.e. Monterey jack, Colby, or gouda).
Corn – Fresh, frozen, or canned corn would all work in this recipe. Alternatively, other veggies like bell pepper or shredded zucchini (strained) would be delicious substitutes for the corn.
Herbs (optional) – For a pop of color and flavor, adding fresh or dried herbs like parsley, thyme, basil, or oregano. We like to add a couple tablespoons of dried nettle for added nutrition.
How to Make Ham and Cheese Muffins
Preheat oven to 350°F (176° C) and gather your ingredients.
In a medium sized mixing bowl, stir together the dry ingredients (flour, baking powder, and salt).
Then add the wet ingredients (milk, butter, and egg) to the dry mixture and stir together until just combined.
Fold in ham, shredded cheese, corn, and any additional herbs. Be sure to reserve extra cheese for topping the muffins.
Spoon the batter into prepared muffin cups. We love our Caraway muffin tin for a non-stick and toxic-free option.
Sprinkle remaining cheese and any extra diced ham or corn to the tops of the muffins and gently press in.
Bake at 350°F (176° C) for 20-24 minutes.
Wait a couple of minutes before removing from pan and serving.
Storing Leftover Muffins
These muffins should be stored in an airtight container in the fridge for up to 4 days. Reheat until warm before serving.
Ham and cheese savory muffins are also a great option for making ahead and freezing. We love to do this to be able to pull them out for an easy meal or snack on a busy day. Freeze on a cookie sheet lined with a silicone baking mat or parchment paper and store in a freezer safe Ziplock bag.
Ham and Cheese Savory Muffins Recipe
Yield: 12 Muffins
Ingredients:
– 1-¾ cup flour
– 1.5 tsp baking powder (aluminum free)
– ½ tsp sea salt
– 1 cup milk
– 6 tbsp butter or coconut oil, melted
– 1 cup ham, diced
– ¾ cup shredded cheese, divided*
– ¾ cup corn (fresh, frozen, or canned and drained)
– 2 tbsp dried herbs or ¼ cup fresh herbs (optional)
*Use ½ cup cheese in the batter and then reserve ¼ cup for sprinkling over the muffins.
Directions:
1. Preheat oven to 350°F (176° C) and gather ingredients.
2. Mix dry ingredients (1 ¾ cup flour, 1.5 tsp baking powder, ½ tsp salt).
3. Add wet ingredients to the dry ingredients (1 cup milk, 6 tbsp melted butter, 1 egg).
4. Stir wet ingredients into dry until just combined.
5. Fold in 1 cup diced ham, ½ cup shredded cheese, ¾ cup corn, and desired herbs.
6. Spoon batter into prepared muffin cups.
7. Sprinkle reserved ¼ cup of cheese over the top of the muffins.
8. Bake at 350°F (176° C) for 20-24 minutes.
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Savory Muffins
12 muffins
10 minutes
20 minutes
30 minutes
A change of pace from the standard sweet muffin, these savory muffins loaded with ham and cheddar are still a treat! Perfect for on-the-go meals or snacks, these muffins will fill you up while being versatile and easy to make.
Ingredients
- 1-¾ cup flour
- 1.5 tsp baking powder (aluminum free)
- ½ tsp sea salt
- 1 cup milk
- 6 tbsp butter or coconut oil, melted
- 1 cup ham, diced
- ¾ cup shredded cheese, divided*
- ¾ cup corn (fresh, frozen, or canned and drained)
- 2 tbsp dried herbs or ¼ cup fresh herbs (optional)
Instructions
- Preheat oven to 350°F (176° C) and gather ingredients.
- Mix dry ingredients (1 ¾ cup flour, 1.5 tsp baking powder, ½ tsp salt).
- Add wet ingredients to the dry ingredients (1 cup milk, 6 tbsp melted butter, 1 egg).
- Stir wet ingredients into dry until just combined.
- Fold in 1 cup diced ham, ½ cup shredded cheese, ¾ cup corn, and desired herbs.
- Spoon batter into prepared muffin cups.
- Sprinkle reserved ¼ cup of cheese over the top of the muffins.
- Bake at 350°F (176° C) for 20-24 minutes.
Notes
*Use ½ cup cheese in the batter and then reserve ¼ cup for sprinkling over the muffins.
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