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Ham and Cheese Muffins

by Marsha Cook

Ham and Cheese Muffins – Deliciously moist and fluffy breakfast muffins that are perfectly spiced with a hint of paprika, and stuffed full of ham, cheese, and grated courgettes!

Ham and Cheese Muffins

Ham and Cheese Muffins

Looking for a quick and easy breakfast recipe that the whole family will enjoy?

Well, look no further! These breakfast muffins are moist and fluffy (as well as a little dense), perfectly spiced with paprika, and loaded with a mix of ham, cheese, and grated courgette/zucchini.

Made from simple, staple ingredients, you’ll have these muffins made and out of the oven in just under an hour. Enjoy warm or store them in the fridge for up to 5 days.

Ham and Cheese Muffins

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these muffins. You can find the recipe card at the bottom of this post for the complete list with their measurements.

  • Plain/all-purpose flour
  • Caster/granulated sugar: You’ll only need 2 tablespoons.
  • Baking powder
  • Salt
  • Paprika
  • Large eggs: You’ll need 2.
  • Buttermilk: See my recipe notes below in the recipe card to find out how to make your own.
  • Vegetable oil
  • Mature cheddar cheese: Grated.
  • Cooked ham: Chopped.
  • Courgette/zucchini: Grated.

How to make Ham and Cheese Muffins

To make these muffins, simply grab a medium mixing bowl and whisk together the flour, sugar, baking powder, salt, and paprika. Set aside.

In a separate large mixing bowl, whisk together the eggs, buttermilk, and oil.

Add the dry ingredients in thirds and fold in until just combined – do not overmix.

Fold in the cheese, ham, and courgette. The mixture will be very thick.

Spoon the mixture into a muffin pan lined with muffin cases (filling to the tops), and bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.

Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

Ham and Cheese Muffins
Ham and Cheese Muffins

These Ham and Cheese Muffins are:

  • super quick and easy to make
  • deliciously moist and fluffy
  • perfectly spiced with paprika
  • LOADED with cheese, ham, and courgette
  • bursting with flavour

How long will these breakfast muffins last? These muffins will stay fresh kept in an airtight container in the fridge for up to 5 days.

Can I freeze these muffins? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag us on Instagram and hashtag it #simplysavourymeals. We’d love to see!

Ham and Cheese Muffins
Ham and Cheese Muffins

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Ham and Cheese Muffins

Ham and Cheese Muffins

Yield: 12 muffins
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Deliciously moist and fluffy breakfast muffins that are perfectly spiced with a hint of paprika, and stuffed full of ham, cheese, and grated courgettes!

Ingredients

  • 3 cups (375g) plain/all-purpose flour
  • 2 tablespoons caster/granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon paprika
  • 2 large eggs
  • 1 cup (240ml) buttermilk*
  • 1/2 cup (120ml) vegetable oil
  • 1 and 1/4 cups (125g) mature cheddar cheese, grated
  • 1 cup (150g) cooked ham, chopped
  • 1/2 cup (75g) courgette/zucchini, grated

Instructions

  1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
  2. Whisk together the flour, sugar, baking powder, salt, and paprika. Set aside.
  3. In a large bowl, whisk together the eggs, buttermilk, and oil.
  4. Add the dry ingredients in thirds and fold in until just combined - do not overmix. Fold in the cheese, ham, and courgette. The mixture will be very thick.
  5. Spoon the mixture into the prepared pan (filling to the tops), and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
  6. Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack.

Notes

*To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup (240ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.

Muffins stay fresh kept in an airtight container in the fridge for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

Nutrition Information:
Yield: 12 muffins Serving Size: 1 muffin
Amount Per Serving: Calories: 281Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 50mgSodium: 368mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 10g

Nutrition information is automatically generated, and is an estimate only.

Did you make this recipe?

Tag @SimplySavouryMeals on Instagram and hashtag it #simplysavourymeals

2 comments

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2 comments

Claudia Lamascolo May 23, 2020 - 1:35 pm

Wow these look spectacular. I have everything in the house to make these right now!

Reply
Beth May 23, 2020 - 4:07 pm

What a perfect grab and go snack or breakfast! This recipe has it all: fast, flavorful, and filling!

Reply

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