Ingredients:

  • 250g all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp cracked black pepper
  • 150g cooked ham, diced into 1/4-inch cubes
  • 150g sharp cheddar cheese, freshly grated
  • 2 green onions, finely sliced
  • 250ml buttermilk
  • 115g unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 tsp Dijon mustard

Instructions:

  1. Preheat your oven to 400°F (200°C). Grease a 12-cup standard muffin tin or line with parchment liners.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, smoked paprika, and black pepper. Toss the diced ham, sliced green onions, and 1 cup (approx. 100g) of the shredded cheese into the dry mixture until evenly coated.
  3. In a separate medium bowl, whisk the eggs, buttermilk, melted butter, and Dijon mustard until well combined.
  4. Create a well in the center of the dry ingredients and pour in the liquid mixture. Gently fold with a spatula until the flour streaks just disappear; do not overmix.
  5. Divide the batter evenly among the 12 muffin cups. Sprinkle the remaining 1/2 cup (50g) of cheese over the tops.
  6. Bake for 18–22 minutes until the muffins have risen and the tops are a deep golden brown. A toothpick inserted into the center should come out clean.
  7. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack.