Ham and Cheese Muffins

Ham and Cheese Muffins

Muffins are an easy way to pack some nutrients and sustenance into a toddler. However I hesitate to label these ham and cheese muffins as a toddler food… only because my 5’10’ 12 year-old couldn’t devour them quickly enough when I asked my family to taste test the recipe. In fact, my husband was pretty impressed with them to. So really they’re a protein-packed bundle that works well for any age group. And the small size and familiar flavours certainly lend themselves well to the toilet-training crowd.

What I like about these savoury bites are that they work just as well for breakfast as they do for lunch. They can even be served for dinner along with a bowl of soup or some apple slices and veggie sticks. I’ve taken to making a batch on Sunday mornings and popping them in the freezer for the week to come. I like to thaw them in the fridge overnight and warm up them up in the oven/toaster oven the next day to crisp the outsides and warm the interior again.

To fancy them up a little for the bigger people in the house, feel free to add a chopped green onion or two to the batter. My son thought they would taste pretty good topped with pizza sauce and a bit of Parmesan cheese and I think he’s probably right.

Do you enjoy savoury muffins? What are some of your favourite flavour combinations?

Heavily adapted from Weelicious


Makes 12 large or 18 regular muffins

Ham and Cheese Muffins Recipe:

You’ll Need

  • 1½ cups all-purpose flour
  • 1 cup whole-wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp dried oregano
  • 2 tsp organic cane sugar (or granulated sugar)
  • 1 cup Greek yogurt
  • ¼ cup milk
  • 2 eggs
  • ¼ canola oil
  • 1 cup finely chopped ham
  • 1 cup grated cheddar cheese

Prep and Cook

  • Preheat the oven to 350°F and line a muffin tin with paper liners
  • Combine the flours, baking powder, baking soda, salt, oregano, and sugar and whisk to combine
  • In a large glass measuring cup or small bowl, stir together the eggs, yogurt, milk and oil
    Add the wet ingredients to the dry and stir until just combined. It will be thic,k and slightly dry (it’s okay, but if the flour doesn’t quite come together add a splash or two of milk to the mixture). Fold in the cheese and ham
  • Fill the muffin cups ¾ full of batter and bake for 16 minutes
    Cool on a wire rack and serve


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