Ham and Cheese Muffins with Buttermilk

There is nothing quite like the aroma of sizzling ham and melting sharp cheddar cheese wafting through the house on a Saturday morning. I remember the first time I whipped up a batch of these for a neighborhood potluck. I barely had time to set the tray down before they were snapped up, still warm from the oven.

They are the ultimate solution to the "what's for breakfast" dilemma, offering a savory alternative to the usual sugary muffins we see everywhere.

The beauty of these treats lies in the contrast between the salty, diced ham and the rich, melted pockets of cheese. We often think of muffins as a sweet dessert like snack, but this savory version brings people together around the table in a much more satisfying way.

It is a convivial dish, meant to be shared with friends over a hot cup of coffee or packed into a lunchbox for a midday pick me-up.

Right then, let's crack on with the details. This recipe is straightforward, but the results feel special enough for a celebration. We are looking for a specific texture here - a muffin that isn't heavy or bready, but light and airy with a bit of a crunch on the top.

Trust me on this, once you see how easy it is to create that perfect dome and moist center, you will never go back to store-bought versions.

Savory and Golden Ham and cheese muffins

Science of the Savory Rise

Chemical Leavening: The reaction between the acidic buttermilk and the alkaline baking soda produces immediate carbon dioxide bubbles, creating a light, airy structure.

Maillard Reaction: The proteins in the cooked ham and the sugars in the flour interact under high heat to produce a complex, savory flavor and a deep golden brown crust.

Gluten Management: Using melted butter instead of creaming solid fat coats the flour proteins, which limits gluten formation and ensures a tender, cake like crumb.

Protein Denaturation: The eggs provide structure as they cook, trapping the air bubbles formed by the leaveners so the muffins don't collapse as they cool.

Essential Recipe Specs and Timing

To get that restaurant quality finish, precision is your best friend. Follow these three checkpoints to ensure your batch turns out right every single time. First, ensure your oven is truly at 200°C before the tin goes in; a cold oven leads to flat tops.

Second, the internal temperature of a finished muffin should hit about 90°C. Finally, the batter should be lumpy, not smooth.

Fresh Ingredients and Smart Substitutes

This recipe thrives on high-quality components. I highly recommend using a block of Cabot Extra Sharp Cheddar and grating it yourself. Pre shredded cheese is often coated in potato starch to prevent clumping, which can interfere with the velvety melt we want inside the muffin.

For the ham, a thick cut honey ham or leftovers from a Sunday roast provide the best texture and salt balance.

• 250g All purpose flour: The structural base. Why this? Provides enough protein for structure without being tough like bread flour.
• 150g Cooked ham: The primary savory element. Why this? Diced small (6mm) to ensure ham in every single bite.
• 150g Sharp cheddar cheese: For flavor and moisture. Why this? Sharpness cuts through the richness of the butter and buttermilk.
• 250ml Buttermilk: The acid for the rise. Why this? Tenderizes the crumb and adds a subtle, pleasant tang.
• 115g Unsalted butter: Melted and cooled. Why this? Adds fat for moisture and a rich, buttery mouthfeel.
• 2 Large eggs: Room temperature. Why this? Binds the ingredients and helps the muffin rise and set.
• 1 tsp Dijon mustard: The secret flavor booster. Why this? Brightens the savory notes of the ham and cheese.

Necessary Kitchen Tools for Success

Using the right gear makes the process much smoother. I swear by my USA Pan 12 cup muffin tin because the aluminized steel distributes heat so evenly. You will also need a large mixing bowl, a whisk, and a silicone spatula for folding.

A triggered ice cream scoop is a handy trick for getting equal amounts of batter into each cup without making a mess.

Chef's Tip: Freeze your butter for 10 minutes before melting it if you are in a rush. Better yet, if you use a Lodge Cast Iron Skillet to melt the butter, it adds a tiny bit of extra heat retention that helps keep the wet ingredients at the right temperature when mixing.

For a well rounded meal, this savory snack pairs beautifully with a Classic Pea Salad Recipe for a light lunch. The crunch of the peas and the creaminess of the salad complement the warm, cheese filled muffins perfectly.

Mixing and Baking step-by-step

Prepping the Flavor Foundation

Preheat your oven to 200°C and grease a 12 cup muffin tin thoroughly with butter or non stick spray. Dice your 150g of ham into small cubes and grate the 150g of sharp cheddar. Finely slice the green onions, using both the white and green parts for maximum flavor contrast.

Building the Dry Base

In a large mixing bowl, whisk together the 250g of all purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp sea salt, 1/2 tsp smoked paprika, and 1/4 tsp cracked black pepper. Note: Whisking ensures the leaveners are evenly distributed to prevent lopsided muffins.

Preparing Savory Fillings

Toss the diced ham, grated cheese, and sliced green onions into the dry flour mixture. Stir them gently until every piece is coated in flour. Note: This prevents the heavy ham and cheese from sinking to the bottom of the muffins during baking.

Mixing the Liquid Gold

In a separate medium bowl, whisk the 2 large eggs with the 250ml of buttermilk and 1 tsp of Dijon mustard until smooth. Slowly pour in the 115g of melted and cooled butter while whisking constantly. Note: If the butter is too hot, it will scramble the eggs, so ensure it is just warm to the touch.

Mixing the Cloud Like Batter

Make a well in the center of the dry ingredients and pour in the liquid mixture. Use a silicone spatula to fold the ingredients together using as few strokes as possible. Note: Stop the moment you see no more dry flour streaks; a lumpy batter is a good batter.

The Final Golden Bake

Divide the batter evenly among the 12 muffin cups, filling them nearly to the top. Slide the tin into the center of the oven and bake for 18 to 20 minutes until the tops are golden and a toothpick comes out clean.

Let them rest in the tin for 5 minutes before transferring them to a wire rack.

Fixing Common Savory Baking Problems

Savory muffins can be finicky if the moisture levels aren't just right. If you're looking for a holiday contrast after mastering these, try my Christmas Pudding with recipe to follow this savory starter for a full day culinary adventure. But for now, let's keep those muffins from getting soggy.

Fixing Dense Gummy Textures

This usually happens from over mixing. When you stir too much, the gluten in the flour develops into long, tough strands, much like bread dough. This traps the air too tightly, resulting in a rubbery texture. Next time, use a "folding" motion with a spatula rather than a vigorous stir with a spoon.

Preventing the Soggy Bottom

If your muffins are wet on the bottom, it is likely because they sat in the hot tin for too long after baking. Steam builds up between the muffin and the metal, turning the crust into mush. Remove them from the tin after exactly 5 minutes and place them on a wire cooling rack to let the air circulate.

Creative Swaps and Flavor Twists

Healthy Ham and Cheese Muffins

To make a version that feels a bit lighter, swap half of the all purpose flour for whole wheat pastry flour. This adds fiber without making the texture too dense. You can also use Greek yogurt instead of buttermilk for an extra protein boost.

Just remember that whole wheat flour absorbs more liquid, so you might need an extra splash of milk to keep the batter from becoming too stiff.

Bisquick Shortcut Alternative

If you are in a massive rush on a Monday morning, you can use a pre mixed baking mix. Replace the flour, baking powder, soda, and salt with 300g of Bisquick. You will still want to add the paprika, pepper, and mustard to keep that signature savory depth.

This is a great trick for beginners who are still getting used to measuring dry ingredients.

Elegant Mini Tea Muffins

For a fancy brunch or a tea party, use a mini muffin tin. These tiny bites cook much faster - usually in about 10 to 12 minutes. They are perfect for little hands if you are making ham and cheese muffins for kids.

Ensure you dice the ham even smaller (about 3mm cubes) so the mini muffins don't fall apart when you bite into them.

How to Store and Keep Fresh

Storage: These muffins stay fresh at room temperature in an airtight container for up to 2 days. For longer storage, keep them in the fridge for up to 5 days. I find that a quick 15 second zap in the microwave or 5 minutes in a toaster oven brings back that "just baked" softness and melts the cheese again.

Freezing: These are meal prep heroes. Wrap each cooled muffin individually in plastic wrap and place them in a freezer bag for up to 3 months. You can reheat them straight from frozen in the oven at 150°C for about 12 to 15 minutes.

It is a lifesaver on those mornings when you have zero time to cook.

Zero Waste: Don't toss out those leftover ham scraps or the tiny nubs of cheese in the fridge. This recipe is very forgiving. You can also use the broccoli stems from last night's dinner - just grate them and squeeze out the moisture before adding them to the batter.

Even the green onion roots can be placed in a jar of water on your windowsill to regrow for the next batch.

Serving and Pairing Suggestions

For the ultimate weekend brunch, serve these warm with a side of soft scrambled eggs and a pile of fresh fruit. The saltiness of the ham and cheese muffins needs something bright to balance it out. A simple arugula salad with a lemon vinaigrette works wonders.

If you are serving them as a snack, a small dollop of tomato jam or extra Dijon mustard on the side adds a lovely zing.

They also make a fantastic high protein school lunch. Pair them with some carrot sticks and a yogurt cup. Because they are sturdy, they won't get crushed in a backpack, and they taste just as good at room temperature as they do warm.

It is a simple way to bring people together through the joy of a homemade, savory treat that feels like a hug in muffin form.

Kitchen Myths

Myth: All ingredients must be cold for muffins. Actually, having your eggs and buttermilk at room temperature helps them emulsify better with the melted butter. This creates a smoother batter and a more consistent rise.

Cold liquids can cause the melted butter to clump back up into solid bits, leading to an uneven texture.

Myth: Searing the ham first is a waste of time. While you can use ham straight from the fridge, giving the diced ham a quick toss in a hot pan for 2 minutes removes excess moisture.

This prevents the ham from releasing steam inside the muffin, which can sometimes lead to a "soggy pocket" around the meat. Plus, it adds extra browned flavor notes.

Adjusting the Batch Size

Scaling Down: If you only need 6 muffins, you can easily halve this recipe. Use one large egg and exactly half of the other ingredients. Your baking time might decrease by about 2 or 3 minutes, so start checking for doneness around the 15 minute mark.

Use a smaller bowl to ensure you don't over mix the smaller volume of batter.

Scaling Up: To double the recipe for a large gathering, use 1.5 times the amount of salt and spices rather than doubling them exactly. This prevents the flavor from becoming overwhelming.

It is best to work in two separate batches for the mixing phase to avoid the bottom of the bowl being over worked while you try to incorporate the large volume of flour.