📖 Instructions

1. 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?
2. 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.
3. 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.
4. 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.
5. Gently fold in the diced ham and shredded cheddar cheese until evenly distributed throughout the batter. Mmm, this is where the magic happens!
6. 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.
7. 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 :(
8. 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 ;)
9. 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!