{"id":684,"date":"2026-06-11T21:33:19","date_gmt":"2026-06-11T21:33:19","guid":{"rendered":"https:\/\/khetwise.com\/blog\/savory-muffins\/"},"modified":"2026-06-11T21:33:19","modified_gmt":"2026-06-11T21:33:19","slug":"savory-muffins","status":"publish","type":"post","link":"https:\/\/khetwise.com\/blog\/savory-muffins\/","title":{"rendered":"Simple Savory Muffins with Ham and Cheese"},"content":{"rendered":"

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.<\/p>\n

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While we don\u2019t 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\u2019m always looking for ways to repurpose the leftovers. And these savory ham and cheese muffins have become a staple in our home.<\/p>\n

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.<\/p>\n

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Ingredients with Swaps in these Savory Muffins<\/h2>\n

Flour \u2013<\/strong> 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<\/a>.<\/p>\n

Baking Powder \u2013<\/strong> Our favorite sources of aluminum-free baking powder are either Bob\u2019s Red Mill or Azure Standard<\/a>.<\/p>\n

Sea Salt<\/strong><\/p>\n

Milk \u2013<\/strong> Whole milk is our standard, but any milk or milk substitute should work in these muffins.<\/p>\n

Butter or Coconut Oil<\/strong><\/p>\n

Egg<\/strong><\/p>\n

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Ham \u2013<\/strong> The ham and cheese pair nicely together in this recipe, but bacon or ground sausage would be delicious swaps.<\/p>\n

Cheese \u2013<\/strong> We like to use shredded farmhouse cheddar<\/a> in these savory muffins, but any other flavorful cheese will work well (i.e. Monterey jack, Colby, or gouda).<\/p>\n

Corn \u2013<\/strong> 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.<\/p>\n

Herbs (optional) \u2013<\/strong> 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<\/a> for added nutrition.<\/p>\n

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How to Make Ham and Cheese Muffins<\/h2>\n

Preheat oven to 350\u00b0F (176\u00b0 C) and gather your ingredients.<\/p>\n

In a medium sized mixing bowl, stir together the dry ingredients (flour, baking powder, and salt). <\/p>\n

Then add the wet ingredients (milk, butter, and egg) to the dry mixture and stir together until just combined.<\/p>\n

Fold in ham, shredded cheese, corn, and any additional herbs. Be sure to reserve extra cheese for topping the muffins.<\/p>\n

Spoon the batter into prepared muffin cups. We love our Caraway muffin tin<\/a> for a non-stick and toxic-free option.<\/p>\n

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Sprinkle remaining cheese and any extra diced ham or corn to the tops of the muffins and gently press in. <\/p>\n

Bake at 350\u00b0F (176\u00b0 C) for 20-24 minutes. <\/p>\n

Wait a couple of minutes before removing from pan and serving.<\/p>\n

Storing Leftover Muffins<\/h3>\n

These muffins should be stored in an airtight container in the fridge for up to 4 days. Reheat until warm before serving. <\/p>\n

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.<\/p>\n

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Ham and Cheese Savory Muffins Recipe<\/strong><\/h2>\n

Yield: 12 Muffins<\/h4>\n

Ingredients:<\/strong><\/h3>\n

– 1-\u00be cup flour
– 1.5 tsp baking powder (aluminum free)
– \u00bd tsp sea salt
– 1 cup milk
– 6 tbsp butter or coconut oil, melted
– 1 cup ham, diced
– \u00be cup shredded cheese, divided*
– \u00be cup corn (fresh, frozen, or canned and drained)
– 2 tbsp dried herbs or \u00bc cup fresh herbs (optional)<\/p>\n

*Use \u00bd cup cheese in the batter and then reserve \u00bc cup for sprinkling over the muffins.<\/p>\n

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Directions:<\/strong><\/h3>\n

1. Preheat oven to 350\u00b0F (176\u00b0 C) and gather ingredients.<\/p>\n

2. Mix dry ingredients (1 \u00be cup flour, 1.5 tsp baking powder, \u00bd tsp salt).<\/p>\n

3. Add wet ingredients to the dry ingredients (1 cup milk, 6 tbsp melted butter, 1 egg).<\/p>\n

4. Stir wet ingredients into dry until just combined.<\/p>\n

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5. Fold in 1 cup diced ham, \u00bd cup shredded cheese, \u00be cup corn, and desired herbs.<\/p>\n

6. Spoon batter into prepared muffin cups.<\/p>\n

7. Sprinkle reserved \u00bc cup of cheese over the top of the muffins.<\/p>\n

8. Bake at 350\u00b0F (176\u00b0 C) for 20-24 minutes.<\/p>\n

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For more Make Ahead Breakfast Favorites:<\/h2>\n