Best Savory Ham Cheese Muffins Recipes

Savory Ham and Cheese Breakfast Muffins image

Provided by PsychRN

Categories Breakfast

Time 40m

Yield 18 muffins

Number Of Ingredients 12

2 cups white whole wheat flour (or may substitute all purpose flour)
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 2/3 cups buttermilk
2 eggs
1/3 olive oil
8 ounces ham, diced
8 ounces monterey jack cheese, grated

Steps:

Prepare muffin pans with baking spray. I use 2 pans that hold 12 muffins each. This recipe yields approximately 18 muffins.
Preheat oven to 350 degrees.
In a large bowl, whisk together dry ingredients: flour, baking powder, salt, sugar, garlic powder,cayenne pepper, salt and pepper. Set aside.
In a seperate bowl whisk together buttermilk, eggs and oil.
Add wet ingredients to dry and combine. Do not over mix.
Stir in ham and cheese until incorporated.
Distribute batter evenly into muffin cups. Bake at 350 degrees for 30 minutes or until a toothpick come out clean when tested.

Nutrition Facts : Calories 137.2, Fat 5.8, SaturatedFat 3.1, Cholesterol 40, Sodium 420.2, Carbohydrate 12.5, Fiber 1.5, Sugar 2.6, Protein 9.3

Savory Ham & Cheese Muffins Recipe - (4.5/5) image

Provided by vealam

Number Of Ingredients 17

Cooking spray
3 tablespoons unsalted butter (1 tablespoon soft and 2 tablespoons melted), plus extra for brushing muffins
1/2 small onion, finely chopped
1 1/2 cups all-purpose flour
1/2 cup coarse cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon baking soda
1/4 teaspoon coarsely ground black pepper
3/4 cup milk
1/4 cup sour cream
2 large eggs
1 cup sharp Cheddar, about 2 ounces, shredded
1/4 cup Parmesan, finely grated, plus extra for garnish
1/4 pound ham, finely chopped, about 2/3 cup
1 teaspoon thyme leaves, plus extra for garnish

Steps:

Preheat the oven to 350°F and center an oven rack. Line a 12-cup muffin tin with your favorite liners and lightly grease with cooking spray. Melt the 1 tablespoon of soft butter in a medium skillet over medium-high heat. Add the onions once the butter starts to foam and cook, stirring frequently, until golden brown, about 4 minutes. Combine the flour, cornmeal, sugar, baking powder, salt, baking soda and pepper in a large bowl. Whisk together the milk, sour cream and eggs in a separate small bowl. Fold in the egg mixture along with the browned onions, the cheeses, ham and thyme into the dry ingredients until just combined (don't fret if there are lumps, this means your batter isn't over-mixed). Fill each liner about 3/4 full. Sprinkle with thyme leaves and Parmesan, if desired, and bake 10 minutes. Brush each muffin lightly with butter, sprinkle with a little salt and rotate the pan. Continue to bake until the muffins are golden and a toothpick inserted in the center comes out clean, 8 to 10 minutes longer. Let the muffins rest in the hot muffin pan 3 minutes and serve warm, or cool to room temperature on a rack.