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I have a hard time describing the anxiety and frustration I feel in the morning when I have a million things to do but still need to feed the kids something substantial and relatively healthy. Muffins have become the breakfast mainstay of our freezer lately. With a family full of busy schedules and little time in the mornings for a leisurely breakfast, I’ve resorted to pre-preparing an arsenal of foods that are easy to pull out and reheat for times like these.
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Ham and Cheese Muffins are not only delicious and perfect for little hands to hold, they’re a great way for kids to get protein and carbohydrates all in one, along with fiber from the whole wheat flour.
Make a batch of these muffins on a Sunday afternoon, freeze them and you’ll be so relieved every morning you have to race out the door but need to feed the kids first. You may even find yourself heating up one or two extra for yourself!
Ham and Cheese Muffins
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup vegetable or canola oil
- 2 tablespoons maple syrup or honey
- 1 cup cheddar cheese, shredded
- 1 cup ham, chopped fine
Instructions
- Preheat oven to 350 degrees.
- Combine the first 5 dry ingredients in a bowl and stir to combine.
- In a separate bowl whisk the eggs, oil and maple syrup and stir to combine.
- Add the buttermilk to the egg mixture and stir.
- Add the buttermilk mixture to the flour and stir until just combined.
- Fold in the cheese and ham.
- Scoop the batter 2/3 of the way up into greased muffin cups and bake for 18-20 minutes (15 minutes if using mini muffin cups).
I just made a batch of zucchini muffins and these ones. I really liked the zucchini ones! These ones are a bit bland! So many of Catherine’s recipes I’ve tried have been so wonderful, but this one is not so much. I haven’t tried eating it with honey though – so maybe that will help.
Catherine, you have such great recipes on your site and I come to it so often, don’t worry that a lot of people didn’t care too much for this one – hey no one is perfect…
But, when you get a chance, can you make some edits to this recipe to make it more flavorful and less dry?
Thank you!
I’m sorry to hear that, we actually put some honey on ours and it makes a huge difference, its very good. We actually eat these for breakfast 🙂
I made these this afternoon hoping they would be dinner for later tonight after we get back from swim team practice – it’s always such a time crunch. I have to admit I am pretty disappointed. They are very bland and I don’t think anyone will eat them. Now I’m wondering what to make for dinner again…
i made these and wasn’t too fond of it. it’s very dry and bland.
I am so excited to see this recipe! We have left over ham from Easter lunch and my husband just asked me yesterday what we were going to do with it- now I know!! Thanks for another great recipe 🙂
I made these using maple chicken sausage and applesauce in place of oil. They’re ok. I drizzles with maple syrup too! I think adding apple would makes these perfect! Thanks for the recipe Catherine 🙂
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I just saw your sweater at Anthropologie yeaserdty! I love all the crazy buttons on it. It looks great on you!Mmm, pumpkin muffins with cheesecake filling!!Happy Thanksgiving to you! 🙂
I made these muffins this morning for the kids at my home daycare and they ate them all up.
Thanks for all the wonderful recipes you post on here.
If you decide toss in spinach, I would add about a cup of frozen chopped spinach (which is defrosted) and make sure you strain all the water out of the spinach or else the extra liquid will effect the thickness of the batter.
Has anyone added spinach to this?? If so, how much and how did it turn out? I’m always trying to sneak veggies in my dishes (for my daughter and me)
If I wanted to add a veggie puree to this would I cut back on any of the liquid ingredients?
I don’t know what all the commotion is about, I thought this recipe was great – as usual! It’s a perfect basic recipe that can be added to and changed up as needed. I personally didn’t need to change a thing and I wouldn’t want to add much more to it. My sometimes picky little 2 1/2 year old was perfectly happy with this creation, which he helped me throw together. Many thanks and keep up the fabulous work!
I was nervous about these because of the reviews, but I had a bunch of ham to use up so I went for it. I used some of the suggestions above – Tbsp of dijon mustard, a spoonful of yogurt, a little less flour – and I also used applesauce instead of oil because I have a bunch of it that needs to get used too. The cook time was much longer – I’m guessing because of the yogurt. But they are sooo yummy!!! Esp with honey on top. 🙂 I am freezing these for those weekend days when daddy feeds my 15 month old breakfast so mommy can sleep in. I love having something healthier than toaster waffles handy for these mornings!
I made them last week, I took all the suggestions given =), a little less flour, more cheese (sharp cheddar), a ts of mustard and a big one of plain yogurt, they are delicious!!!!
my only problem was that when hot they stick to the baking cups, I wanted to try them right out of the oven! so now I thaw them, take them out of the bak cup and reheat.
Thanks Katherine!!
I was skeptical about making these after reading the comments but I gave it a try yesterday! LOVE THEM and my 15 month did as well! The only thing I did different was add a little more cheese. I am new to the site and am enjoying it . Thanks for all the great recipes!