Ham and Cheese Muffins
Do I ever remember the start of the school year. The crazy busy mornings getting everyone out the door were challenging, but take-out lunches for three active boys were by far the hardest and most expensive part of the school week. No microwaved leftovers or fridges at their schools made it a whole different challenge. Premade easy-to-grab meals like these Ham and Cheese Muffins were a lifesaver for school lunches or between sports practices.
The boys had occasional premade lunch treats like puddings, but they were to add variety, the small portion sizes did nothing towards making them feel full.
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Why These Savory Muffins Work So Well
These muffins are sturdy, filling, and hold together well, which makes them ideal for make-ahead baking. The familiar, well-loved combination of ham and cheese makes them especially satisfying, without feeling heavy or fussy. They’re the kind of savory muffin that works just as well fresh from the oven as it does reheated later.
Ingredients You’ll Need
- 4 cups all-purpose flour
- 4 tablespoons sugar
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 cups grated cheddar cheese
- 2 cups cubed cooked ham or deli meat ends
- 2 large eggs, lightly beaten
- 2 cups milk
- 1/2 cup melted butter (or oil, if preferred)
How to Make Ham and Cheese Muffins
Step 1: Prepare the Oven and Muffin Pan
Preheat your oven to 400°F. While the oven heats, line your muffin tins with paper liners
Step 2: Prepare the Ham
Dice the cooked ham into small cubes. If using a small boneless ham, brown it lightly in a frying pan over low heat until warmed through.
My sons also enjoyed these muffins when I substituted the ham with chopped pepperoni sticks or deli meat ends.
Step 3: Mix the Dry Ingredients
In a large bowl, add the flour, sugar, baking powder, salt, and ground pepper. Whisk well to evenly distribute the baking powder. I use a pepper grinder and add a generous amount of pepper.
Step 4: Add the Ham and Cheese
Add the grated cheese and cooked ham to the dry ingredients. Stir to combine evenly.
Step 5: Add the Wet Ingredients
Make a well in the center of the mixture. Add the lightly beaten eggs, milk, and melted butter (or oil).
Stir the wet ingredients together first, then gradually incorporate the dry ingredients, mixing just until combined.
Step 6: Fill the Muffin Cups and Bake
Divide the batter evenly between the prepared muffin cups. Bake at 400°F until the muffins are golden and set.
Muffin Size and Yield
The timing depends on how large your muffins are. Bake small muffins for about 20 minutes and large muffins for about 25 minutes, or until golden and set.
Storage and Reheating
Let the muffins cool completely before storing. When I was preparing these for lunches, I froze each muffin individually in a sandwich bag, sometimes adding a small pat of butter for reheating.
Frozen muffins can be taken out in the morning and will thaw by lunchtime, or reheated gently at home. They reheat very well and make a satisfying alternative to sandwiches for busy days.
Ham and Cheese Muffins
Ingredients
- 4 cups all-purpose flour
- 4 tbsp granulated sugar
- 2 tbsp baking powder
- ¼ tsp salt
- ½ tsp ground pepper to taste
- 2 cups grated cheddar cheese
- 2 cups cubed cooked ham or deli meat ends
- 2 cups milk
- 2 large eggs beaten
Instructions
Step 1: Prepare the Oven and Pan
- Preheat the oven to 400°F. Line muffin tins with paper liners.
Step 2: Prepare the Ham
- Dice the cooked ham into small cubes. If using a small boneless ham, lightly brown it in a frying pan over low heat until warmed through.
Step 3: Mix the Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and pepper until well combined.
Step 4: Add the Ham and Cheese
- Add the grated cheese and cooked ham to the dry ingredients and stir to combine.
Step 5: Add the Wet Ingredients
- Make a well in the center of the mixture. Add the eggs, milk, and melted butter (or oil).
Step 6: Fill and Bake
- Divide the batter evenly between the muffin cups. Bake at 400°F until golden and set, about 20 minutes for standard muffins or 25 minutes for large muffins.
These ham and cheese muffins are hearty, savory, and easy to make ahead. They’re perfect for busy mornings, school lunches, or quick snacks, and they reheat beautifully. If you’re looking for a simple baked option that actually fills people up, this is one recipe worth saving.
Other Muffins to Try
Best Blueberry Lemon Muffins
Soft, lightly sweet blueberry lemon muffins filled with fresh blueberries and bright lemon flavor. They’re perfect for breakfast or an afternoon treat and make a nice contrast to savory muffins like these.
Moist Rhubarb Muffins with Streusel
Rhubarb Muffins with Sour Cream and Streusel – Soft, tender muffins with tangy rhubarb and a lightly sweet streusel topping, perfect for spring baking.