A savory muffin packed with ham and cheese and topped with more cheese is my go to quick breakfast option on busy days. This Ham and Cheddar Cheese Breakfast Muffin is easy to make and can even be made ahead of time, tasty and bursting with flavor, soft and moist and a great grab and go. Morning just got better.
Breakfast is served!! If you’re a morning person, then you understand why breakfast is a big deal for me. After all, starting the day with a breakfast is not a bad thing at all. Although I somehow understand those who do not have appetite for breakfast. Sometimes when I ate too much at night I also didn’t feel like eating anything the following morning. Lucky me, I normally have my last full meal before I leave office, around 4:00pm, so you can probably imagine how hungry I was when I woke up the following morning. I ate snack before going to the gym or sometimes after, that someone help lessen the hunger, but I am still so hungry when I woke up in the morning.
Between sleep and food, food always have its sneaky way of making me get out of bed. You know how difficult it is to return to sleep when your hungry right? That’s why as soon as I open my eyes in the morning, and my stomach is shouting “I’m hungry”, I must obey and get out of my bed to feed my hungry stomach. I like sweets mostly in the morning, but there are times that I want something savory for a change. For days like that, me and this muffin are the best of friends. I wouldn’t mind bonding with this muffin for my breakfast meal. Plus this muffin is a perfect breakfast for busy days, we are really best friends.
We all have busy days, sometimes a lot of them. That’s exactly what’s been going on in my life right now. It’s crazy busy at work as no dull moments at all. Every single minute count, but despite that, I still make it a point to find time to make some homemade goodies for me and my friends. After all we need nourishment to keep us going and going. Days like this, I like making my favorite savory Ham and Cheese Muffin. They are a perfect make ahead, grab and go kind of breakfast. I normally prepare all the ingredients at night, leave it in the fridge and just mix it all in a bowl, then off it goes into the oven. After 25 minutes, I have my freshly baked still warm from the oven Ham and Cheese Muffin, that easy. Other times, I baked this at night if I want to an additional hour of sleep. Keep it refrigerated and jut warm it up in the morning. Such a nice way to wake up in the morning with breakfast already ready for me. This one pairs well with eggs, I like mine scrambled when I’m having it with this muffin.
Choices of Meat
I used chicken ham but a regular ham, bacon or sausage will work. Whenever I use sausage, I use the smokey spicy one and it taste so good. Most of the time I make this with a combination of sausage (1) and 5 pieces chopped ham. If you are vegetarian, you can even remove the meat and just have it plain with cheese. Meat or no meat, this savory muffin is delicious.
Can I Make Ham and Cheese Muffin in Advance?
These muffins are great for make-ahead. There are three ways that you can do it.
- Bake & Refrigerate: Bake the muffin at night and keep it refrigerated for 2-3 days. Re-heat at 300F for 10 – 15 minutes.
- Bake & Freeze: Individually wrap the muffins in clingfilm or foil and then transfer to ziplock bags or freezer containers. This will last 2 -3 months. When ready to eat, leave in the refrigerator overnight and re-heat at 300F for 10 – 15 minutes.
- Prepare Ingredients ahead- of time: Prepare and mix all dry ingredients and transfer in a container, cover and leave in the refrigerator. Cut and chop the green onion and cook the ham or bacon and set aside in a separate container. In the morning, all you need to do is mix the dry ingredients with wet ingredients, then bake. This is my preferred way to do it since it is such an easy muffin to make. Plus, nothing beats freshly bake muffin, no argument on that.
- 1 teaspoon flavorless Oil or cooking Oil Spray
- 1/3 cup diced Ham, Bacon or Sausage (you can also mix these 3)
- 100 grams grated sharp Cheddar Cheese (set aside 1/4 cup for toppings)
- 150 grams/1 1/4 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 3 tablespoon granulated Sugar
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon smoke Paprika
- 1/4 cup chopped Green Onion
- 2 tablespoon Chives – chopped
- 1/4 cup Buttermilk ( make your own, mix 1/4 cup full fat milk + 1 tsp white vinegar or lemon juice) – room temperature
- 1 large Egg – room temperature
- 1/4 cup Greek Yogurt or Sour Cream – room temperature
- 1 tablespoon Vegetable Oil
Success Tips in Making this Ham and Cheese Muffin
- Measure the ingredients properly: What does this mean? If you have a kitchen scale, at least weight the flour and this is the base ingredients that will have great impact with the texture and consistency of the batter. You only need 150 grams ( 1 1/4 cup). If you do not have kitchen weighing scale, do the spoon level technique. This is not as exact as the weighing method but it is better than just scooping the flour. Normally there is a tendency to have around 10 – 20grams more. It may seem not a lot, but with a muffin like this the require a thick batter, it does make a difference. That extra 20 grams can make the batter dry which can result to a tough muffin. If you are interested, I have a separate post on ‘How to Properly Measure Ingredients‘, check it out.
- Use Room Temperature Ingredients where it is mentioned. This makes the mixing and blending of the ingredients easily thus avoiding over mixing.
- Do NOT Over mix the Batter: This may sound repetitive to you, but it is really important to follow this. Over mixing work out the gluten and it will make the muffin tough. Stop mixing as soon as you do not see any raw flour anymore.
- Do NOT over Bake – You already know this, but still a good friendly reminder. Over baking can make the muffin dry. Every oven is slightly different, check at 20 minutes time. Better yet, I suggest invest on oven thermometer as this gives better reading of temperature inside. My oven ended up being 25C over than what it is showing outside. Check the calibration of your oven or have someone do it for you. I also have a separate post ‘How to Tell If You’re Oven Is Lying To You‘. Check it out.
- Preheat oven to 180C/350F. Spray 6 muffin tin holes with oil (or grease with butter) or line with muffin liner.
- Pre-cook the meat: Heat a non stick pan over high heat. Add oil (or you can also just spray the pan with oil to grease it), bacon or ham and fry until lightly browned. Remove onto a paper towel to drain the fat. Chop into small pieces then set aside.
- Dry Ingredients: Mix flour, baking soda, baking powder, salt, sugar, garlic powder, green onion, paprika, chives, cheese and chopped ham/bacon or sausage or combination of any cold cut meat.
- Wet Ingredients in a separate bowl, mix buttermilk, egg, greek yogurt and vegetable oil.
- Wet Ingredients + Dry Ingredients: Pour the wet Ingredients into the dry ingredients until just combined. Do not over mix.
- Divide: Distribute batter between 6 muffin liner. Top each muffin with remaining cheddar cheese. I also like to top it with bits of ham/sausage or bacon. This is totally optional but if you have more ham/sausage, add it.
- Bake for 20 – 25 minutes or until the cheese has melted and the center is no longer wet. Check on 20 minutes, toothpick inserted in the center should come out clean.
Makes 6 pieces
Looking for inspiration on what to bake? Watch my recipe video and get inspired.
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Categories: Baking, Muffins, Recipe, Small Batch Recipes, Video, Video Recipes
Saving this one in my recipe keeper! Yum!
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