These savory, cheesy muffins are my go-to for picnics, brunch, hikes, getaways, but sometimes I make a batch just for Danny who can’t get enough of ’em. Have them fresh out of the oven or up to 2-3 days later. Slather some of my strawberry-fig jam on ’em and be smacked with savory-sweet bite.
This Ham and Cheese Muffin recipe is adapted from Lee Bailey’s Portable Food book. I’ve toyed with it a bit and encourage you to do the same once you’ve nailed down the basics. While he uses only cheddar, I love a bit of the smokier cheeses as well. I’ve always made a batch with smoked gouda but tried smoked gruyère the other day and it was just as lovely. Adding fresh herbs and chives is my favorite way to make them, though it is optional. I was growing lots of thyme and rosemary during the summer and decided to toss them into the flour. Best. Decision. Ever. Cracked pepper adds the spice I always prefer in a savory thing, add as much as you want! I haven’t omitted the ham in this recipe, but if you do, let me know how it comes out. Add a bit more cheese and I’m sure they’ll be perfect.
Ham and Cheese Muffins
Ingredients
- 2 c AP Flour
- 1 tbsp baking powder
- 1/4 tsp salt
- black pepper to taste
- 1/4 c chives chopped
- 1 tbsp fresh woody herbs minced, optional
- 1 large egg room temp
- 1 c buttermilk room temp
- 1/4 c oil
- 7 oz smoked ham steak diced
- 1 c cheddar grated
- 1/4 c smoked cheese grated
Instructions
- Preheat oven to 400 degrees. In a large bowl, stir flour, salt, pepper, and herbs til combined. Add grated cheese and toss into the flour til evenly distributed.
- In a smaller bowl, whisk in the egg, buttermilk, and oil. Stir in ham. Stir egg mixture into dry ingredients and try not to over mix. Spoon fully into greased muffin pan. Bake for about 20 minutes, til they've reached their golden-ness.
