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Extra Cheesy Savory Ham Muffins

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Ham and cheese muffins

I put so much ham and cheese into these muffins, intentionally of course, that they ended up being my lunch. There are eggs in there too, so can I say it’s a complete meal? As complete as a slice of pizza is. Ha.

Well, then, let’s say they make a great addition to a brunch table. Can’t argue with that.

.Ham and cheese muffins

I moved a month ago and have a tiny kitchen. Tiny, 100 sq.ft.

And though many would say it’s enough, when you open the boxes and you realize you have 7 Microplane graters, 17 soup bowls, 12 jars with assorted rice/quinoa/lentils, you conclude that the amount of kitchen stuff you hoarded since starting with a food blog is ridiculous. No matter how you look at it, it’s ridiculous. This house feeds one person, me, occasionally two, so… I rest my case.
Ham and cheese muffins
Back to this recipe. The one that immediately caught my eye was the olive oil chocolate rosemary cake, because well, it has chocolate and olive oil and it’s cake, duh.
But then I decided that muffins were what I needed to make. They can be frozen for later consumption and the amount of dirty bowls is small. Because in a pint sized kitchen, you can’t afford to leave the dirty dishes for tomorrow.
Two days of plates and glasses piling up in your sink and it looks like a bomb exploded. Trust me.

Ham and cheese muffins

 These were originally savory ham, cheese and mushroom muffins.
So I skipped those white caps and added more cheese instead – mozzarella to be exact, which melts so great for a picture – and let me tell you it was a lot of cheese. Exactly what I wanted, not much batter and a lot of extras. Which makes them not rise much btw, since all that cheese weighs the batter down.
.
Ham and cheese muffins

 

I like to use small cheese cubes, not grate it, just like I did in the double cheese and dill scones. The result is chewier as opposed to cake-like muffins. But being savory, it suits them fine.

I ate two warm and called it lunch. The rest is frozen and I can see many nights ahead, tired after a work day, reheating them. Looking forward to it.

 

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Ham and cheese muffins

Ham and cheese muffins

  • Yield: 12 muffins 1x
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Description

You can use any combination of cheeses. I usually like a very melty one (mozzarella) and a stronger hard one, like gouda or even gruyere. Add salami or even cooked bacon bits instead of the ham. Be sure to add enough salt and pepper. Under seasoned muffins are so dull.

 

Scale

Ingredients

  • 4 Tbs 60g olive oil or butter
  • 2 or 3 shallots ( chopped)
  • 6 oz 170g ham, chopped
  • 2 cups  cheese cubes (I used gouda and mozzarella, or grated)
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons  baking powder
  • Salt and pepper to taste
  • 1 cup whole milk
  • 1 large egg

Instructions

  1. Preheat the oven to 325ºF / 170ºC. Grease or spray 12 muffin molds.
  2. Melt oil or butter and sauté the shallots, until translucent. Don’t burn them or they will be bitter.
  3. In a large bowl, mix flour, baking powder, salt and pepper.
  4. Add cheeses, ham and shallots. Mix lightly.
  5. In a small bowl mix egg and milk.
  6. Add to the flour mixture, and with a wooden spoon, mix until combined. Don’t over mix.
  7. Divide between the 12 muffin molds. The batter will be stiff.
  8. Bake for about 25-30 minutes, until golden and barely risen.
  9. Eat warm. Freeze leftovers.
adapted from these Ham Cheese and Mushroom Muffins

 

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Comments

  3. I can see why you had such a hard time deciding. I'm a huge muffin fan, and I would happily try any of those recipes. This one will be a great addition to my next brunch feast!

    Reply

  4. There are so many tantalizing recipes this reveal day – I am drooling, and will have to give these little muffins a try VERY soon! Yumm!

    Reply

  6. Love everything about these muffins! To me, a savory type beats the sweet anytime, so I know I would go crazy for them…

    big laugh with the 7 Microplane graters… if it helps, think that you are NOT alone. I sometimes look at my pantry and have to wonder how so much stuff got in there…

    gadgets… box graters, I had four. Four. When we moved, I gave away two, so now we have two. Big improvement, non? 😉

    Reply

  8. The lush melted cheese has my undivided attention! What an enticing muffin! Great for breakfast on the go or paired with a salad or soup for lunch or dinner.

    Reply

  15. These are exactly the kind of recipes I need for my Life. Make, Bake and Freeze. I heart everything that you stirred into the batter especially the extra cheese. Now, Paula, how did you set up that first picture. It's perfect. How does one get cheese to cooperate like that? Remember when you posted a photograph of steam? I don't remember the recipe but I will always remember that fabulous photo. Hopefully you're getting into the routine of work, have gotten your new digs somewhat settled and feel good about it all. Still am liking your Pope, my dear.

    Reply

  16. i'm not usually a fan of savoury muffins, too many experiences at work conferences, cold and heavy. but maybe i haven't met the right one! the extra cheese of these could persuade me!

    Reply

  17. Did you say cheese? These could be breakfast or lunch! What a great choice to share with us today, Paula!

    Reply

  19. Yum, these look delicious Paula. That melting cheese is drool-worthy! I can empathize with the experience of living in a tiny kitchen. Mine is tiny too (I don't even have a pantry) but nevertheless I keep accumulating more kitchenware and ingredients (argh, I think I'll soon have to live on the balcony to accommodate the goods!). You create beautiful stuff regardless of the (lack of) space. I could definitely polish off a few of these for lunch. Balanced meal? Yes! xx

    Reply

  20. Luscious lunch, Paula! I hope you are feeling settled in your new digs despite an extra microplane or two =) Believe me I can relate!

    Thank you always for your scrumptious recipe share =)

    Reply

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