Ham Cheese Breakfast Muffins

These savory ham and cheese breakfast muffins are a perfect solution for busy mornings or anytime you need a portable, satisfying snack. Packed with diced ham, sharp cheddar, juicy corn, and fresh herbs, they come together quickly with ingredients you might already have in your kitchen. Their soft crumb and golden tops make them irresistible whether you eat them fresh or from the freezer.

I first made these muffins when my schedule was jam packed and needed something wholesome and quick. Now they’re a staple that my whole family looks forward to, especially when breakfast feels rushed but can't be skipped.

Ingredients

• All purpose flour: Use all purpose flour or a gluten free 1 to 1 blend as the base that holds everything together, so choose a fresh quality flour for best texture
• Baking powder: Essential for a light, fluffy crumb
• Salt: Enhances the flavors and balances the richness
• Milk of your choice: Dairy or plant based works and brings moisture and tenderness
• Melted butter: Adds richness and helps create golden tops
• Egg: Binds the ingredients and contributes to the structure
• Honey: A subtle touch of sweetness to balance the savory notes
• Diced ham: The star protein providing savory bursts; look for quality ham with good marbling
• Sharp cheddar, shredded: Gives a bold cheesy flavor and melty goodness throughout
• Yellow corn: Fresh, frozen, or canned adds sweetness and texture contrast
• Fresh herbs: Such as parsley and chives or dried if fresh not available to bring freshness and lift the flavor
• Green onions: The white and light green parts add mild onion flavor without overpowering
• Shredded zucchini: Squeezed dry and optional but adds moisture and a veggie boost, make sure to press out extra water to avoid sogginess

Instructions

Prep Oven and Pan:

Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line a 12 cup muffin pan with paper liners or grease it thoroughly to prevent sticking. Preparing the pan beforehand ensures the muffins bake evenly and release easily.

Mix Dry Ingredients:

In a medium bowl, whisk the all purpose flour, baking powder, and salt together. This step evenly distributes the leavening agents and salt for consistent rise and flavor.

Mix Wet Ingredients:

In a separate bowl, combine the milk, melted butter, egg, and honey. Whisk until smooth and homogenous. This mixture provides the necessary moisture and richness that will make the muffins tender.

Combine Wet and Dry:

Pour the wet ingredients into the dry ingredients. Stir gently and just until no dry streaks remain. Do not overmix, it is okay if there are a few small lumps. Overmixing can cause dense muffins instead of a light crumb.

Fold in Add ins:

Carefully fold in the diced ham, shredded cheddar, corn, fresh herbs, green onions, and optional zucchini. Mixing these gently ensures an even distribution without deflating the batter.

Fill the Muffin Cups and Top:

Spoon the batter into each muffin cup, filling about three quarters full. Sprinkle a little extra shredded cheddar, a few ham pieces, and chopped chives on top. Press these toppings lightly so they adhere while baking.

Bake:

Place the muffin pan in the preheated oven and bake for 20 to 24 minutes. The muffins should have golden tops and a toothpick inserted in the center should come out clean.

Cool and Serve:

Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack. Serve warm with butter or a drizzle of honey if desired. These muffins are wonderfully versatile and satisfying.

I love how the sharp cheddar melts into every bite giving a gooey surprise. One of my favorite memories with these muffins was packing them for a hiking trip where they fueled us perfectly without needing any fancy prep.

Storage Tips

Store these muffins in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week or freeze for up to three months. When freezing, separate layers with parchment to prevent sticking.

Ingredient Substitutions

Swap the sharp cheddar for Swiss or mozzarella for a milder cheese experience or pepper jack to add a hint of spice. You can replace ham with cooked bacon or sausage crumbles. Try diced bell peppers or grated carrot instead of zucchini to change up the vegetable texture.

Serving Suggestions

These muffins are great on their own or served with fresh fruit and a hot cup of coffee or tea. A smear of cream cheese or a dab of homemade chutney pairs wonderfully. Use them as a savory alternative to breakfast sandwiches.

Enjoy these muffins warm or frozen for an easy breakfast or snack. They travel well and reheat beautifully.

Common Questions About Recipes

→ Can I make these muffins gluten-free?

Yes, simply substitute all-purpose flour with a 1:1 gluten-free flour blend to maintain texture and flavor.

→ What cheeses work well besides sharp cheddar?

Swiss, pepper jack, or mozzarella are great alternatives to add different flavor profiles.

→ How can I keep zucchini from making the muffins soggy?

Press shredded zucchini with a paper towel to remove excess moisture before folding it into the batter.

→ What is the best way to reheat these muffins?

Reheat in a microwave for 20 seconds if refrigerated, or 30–40 seconds if frozen. Oven reheating at 325°F for 5–10 minutes also works well.

→ Can these muffins be frozen for later?

Yes, store muffins in an airtight container and freeze for up to three months without losing freshness.

→ Are these muffins suitable for any meal?

Their savory blend makes them versatile for breakfast, brunch, snacks, or even lunchboxes.