Ham Cheese Breakfast Muffins (Printer-Friendly)
Soft muffins with diced ham, cheddar, corn, and herbs—ideal for breakfast or snacks.
# List of Ingredients:
→ Dry Ingredients
01 -
1 3/4 cups all-purpose flour (or 1:1 gluten-free blend)
02 -
1 1/2 teaspoons baking powder
03 -
1/2 teaspoon salt
→ Wet Ingredients
04 -
1 cup milk of choice
05 -
6 tablespoons melted butter
06 -
1 large egg
07 -
1 teaspoon honey
→ Add-ins
08 -
3/4 cup diced ham, small dice
09 -
1/2 cup heaping sharp cheddar, shredded (plus extra for topping)
10 -
3/4 cup yellow corn (fresh, frozen, or canned, drained)
11 -
1/4 cup fresh herbs, chopped (parsley and chives) or 1-2 teaspoons dried
12 -
2 green onions, thinly sliced (white and light green parts)
13 -
1/3 cup shredded zucchini, squeezed dry (optional)
# Preparation Steps:
01 -
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or grease thoroughly.
02 -
In a medium bowl, whisk together flour, baking powder, and salt until evenly mixed.
03 -
In a separate bowl, whisk milk, melted butter, egg, and honey until smooth and uniform.
04 -
Pour wet mixture into dry ingredients and stir gently just until no dry streaks remain; small lumps are acceptable.
05 -
Fold in diced ham, shredded cheddar, corn, herbs, green onions, and optional zucchini evenly into the batter.
06 -
Spoon batter into prepared muffin cups filling each about three-quarters full. Top with a pinch of cheddar, some diced ham, and chives if desired, pressing lightly.
07 -
Bake for 20 to 24 minutes until tops are golden and a toothpick inserted comes out clean.
08 -
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm, optionally with butter or a drizzle of honey.
# Additional Suggestions:
01 -
To prevent soggy crumbs, squeeze excess moisture from zucchini using a paper towel before adding.
02 -
These muffins can be refrigerated in an airtight container for up to 7 days or frozen for up to 3 months.
03 -
Reheat refrigerated muffins in the microwave for 20 seconds, or frozen muffins for 30 to 40 seconds. Alternatively, warm in a 325°F oven for 5 to 10 minutes.
04 -
For variation, substitute cheddar with Swiss, pepper jack, or mozzarella cheese.
05 -
Use a 1:1 gluten-free flour blend to make the recipe gluten-free.