Sometimes, you just need a break from the sweet stuff, am I right? Like, enough with the sugar rush already! That's where these savory ham and cheese muffins come in. They're fluffy, cheesy, and packed with savory goodness – perfect for breakfast, brunch, or even a quick snack. I remember one time I was so tired of eating sugary stuff for breakfast I made a batch of these bad boys and they were an absolute life saver!
What I love most about these muffins is how versatile they are. You can easily customize them with your favorite cheeses, herbs, or veggies. Add some chopped chives, a sprinkle of red pepper flakes, or even some sun-dried tomatoes for an extra burst of flavor. One of my friends loves to add a little bit of garlic powder to the batter. Not my favorite but hey, to each their own!
These muffins are not only easy to make, but they’re also a great way to use up leftover ham from a holiday dinner. No more sad ham sandwiches for days! Instead, you get these delicious, portable muffins that are sure to please even the pickiest eaters. Trust me, they're a hit with kids and adults alike. One time, I brought these to a potluck and they were gone in like 5 minutes! Seriously, everyone was raving about them.
Required Equipments
- Muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Grater
Savory Ham and Cheese Muffins: Frequently Asked Questions
Savory Ham and Cheese Muffins
These savory ham and cheese muffins are a delicious and easy-to-make treat, perfect for breakfast, brunch, or a snack. They are packed with flavor and can be customized with your favorite ingredients.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line it with paper liners. I usually just spray some cooking oil, makes life easier, you know?
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, salt, and black pepper. Make sure there aren't any lumps! I hate that.
- In a separate bowl, whisk together the eggs, milk, melted butter, and Dijon mustard. Don't overmix it – just until everything is combined. I kinda rush this part most times.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Overmixing leads to tough muffins, and nobody wants that. I kinda made that mistake once. Lol.
- Gently fold in the diced ham and shredded cheddar cheese until evenly distributed throughout the batter. Mmm, this is where the magic happens!
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Use an ice cream scoop for easy portioning! Trust me, it helps.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them; ovens can be unpredictable. I had some muffins turn out burnt once, such a shame :(
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Or, you know, just eat one while it's still warm. I won't tell anyone ;)
- Serve warm or at room temperature. These muffins are great for breakfast, brunch, or a savory snack. If you have any leftover, they are still good the next day!
📝 Notes
🍎 Nutrition
Calories: 220 kcal
Protein: 10g
Fat: 12g
Carbohydrates: 20g
Fiber: 1g
Calcium: 150mg
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