Ham & Cheese Muffins
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 just times like these.
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 (Makes 18 Muffins)
1 1/2 Cups All Purpose Flour
1 Cup Whole Wheat Flour
2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
1 1/4 Cups Buttermilk
2 Eggs
1/4 Cup Vegetable or Canola Oil
2 Tbsp Maple Syrup or Honey
1 Cup Cheddar Cheese, shredded
1 Cup Ham, chopped fine
Accompaniments: Honey or Butter
1. Preheat oven to 350 degrees.
2. Combine the first 5 dry ingredients in a bowl and stir to combine.
3. In a separate bowl whisk the eggs, oil and maple syrup and stir to combine.
4. Add the buttermilk to the egg mixture and stir.
5. Add the buttermilk mixture to the flour and stir until just combined.
6. Fold in the cheese and ham.
7. 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).
8. Cool on a wire rack and serve.
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What can I use for a substitute if I don’t have any buttermilk? Thanks!
I don’t know the ratio, but you can look it up. Milk + lemon juice = buttermilk. Hope this helps!
I’ve used 1 cup milk to 1 tablespoon vinegar and that has worked!
Ceci, you can make buttermilk yourself using Milk and Vinegar. Using a 1-cup measurement, add 1 tablespoon of vinegar and then pour milk til it reaches the 1 cup mark. Give it a light stir and let it sit for a few minutes. Voila, buttermilk!
You could also put 1 tbsp of lemon juice in a 1 cup measure, fill it up with milk and let it sit for 5 minutes to become buttermilk
I use 1 tbs vinegar for 1 cup milk and put it in the microwave for 1 min. this speeds up the souring -no waiting!
Nice one for working mum ….
What can I use instead of Ham . Is minced beef meat ok ?
I would say a breakfast sausage would be a great substitute for this one!
Is it possible to substitute agave for the maple syrup? Great recipe!
Yes; however, since agave nectar is sweeter I would reduce the amount. I stopped using refined sugar some time ago and use agave nectar or local unpasteurised honey in its place.
yes you can
it would be the same measurements also!
I am totally making these tonight! I checked my freezer last night and had only 1 portion of breakfast cupcakes left for my little guy, so perfect timing. The second ingredient is whole wheat flour, right? Just checking
Yes, the second ingredient is whole wheat flour
Have you tried using all whole wheat pastry flour instead of the white apf/ww apf combo? I love using whole wheat pastry flour in place of white flour in just about everything.
These muffins look awesome, I can’t wait to make them!
Have not use whole wheat pastry flour – sounds like a great suggestion!
I have been waiting for this recipe and can’t wait to try it out!!
I am not keen on sweetness with meats. For example, I don’t like glazed ham. So, if I leave out the maple syrup or honey to make a savory version, do you think I would need to add something else like onion or garlic?
hmm not sure – this muffin is actually savory, we just added the sweetness to bring out the flavor of the ham. Other than that, you don’t taste much sweetness in the muffin.
I was worried about the same thing, too, so I added just 1 TBS of honey. They are not sweet at all! Just yummy! (even the 2 tbs would not have made them sweet).
Sounds yummy! Can you use paper muffin cups instead of greasing the muffin tin, to save time?
Yes you can!
What’s the best way to reheat the muffins once they’re frozen?
I would let them thaw then reheat for in a 300 degree oven for 5-10 minutes
Toaster Ovens are perfect for this
I’m wondering how veggie sausage would taste in these? I’m trying to cut out meat but my daughter is such a carnivore. Hehe. I guess I’ll let ya know!
Would it be possible to substitute low-fat 2% cheddar?
I think low fat 2% cheddar would work fine.
Catherine,
Do you have a suggestion for a lower sodium ham to use?
I buy ham that’s hormone free at Trader Joes. It’s a ham steak. I would just try to buy the highest quality low sodium ham you can find.
Thank you so much for this recipe! I actually made the muffins with roast turkey, because that’s what I had on hand. They were probably blander than the ham version, but my two-year-old daughter–who generally refuses to eat meat of any kind–loved them.
I made the mini muffin version of these, and they turned out really bland and on the dry side…I was disappointed. However, my daughter ate one (over the course of three meal times) and she never eats anything I make from weelicious! So all in all, I would say a success. I am going to modify the recipe a bit though for a next batch because I think it’s just a totally great idea! They pack so well and fit perfectly in her little paw…so cute to see her munch on one.
This is more of a savory muffin and the ham and cheese really make this muffin – did you use less ham and cheese?
I totally expected a savory muffin…but this had no flavour at all. Even to the 3 other adults I shared it with. I used all the ingredients as in the recipe. I even tossed in some diced swiss for a little added kick but it didn’t come out. Do you use a cup of like firmly packed ham? Maybe I was too loose with the cup…I didn’t pack it down. Same with the cheese. I think I would either almost double the ham and cheese and maybe add in some shredded zuchini or carrot for added moisture… I must say though, the idea of a savory b’fast muffin is a wonderful idea. You are so talented and inspiring!
I wonder if adding a teaspoon of mustard would help with the savory taste. Another recipe I’ve tried for cheese muffins uses that and adds a bunch of flavor, but no heat.
I’m making these tonight with the mustard, so I’ll be sure to let you know!
I made this in a mixed batch of large and mini muffins and think the bigger ones were better – can’t see why though! I think maybe I was a bit ungenerous with the ham and cheese too – but absolutely brilliant idea – trying to gather as many finger food recipes as possible from your site for my 14 m old who is unwilling to be fed much but as yet can’t manage too much ‘proper’ solid food. This was a winner! Going to try breakfast muffin next.
I made these last night, and I also thought they were very bland. I used the correct amount of everything and they just taste like bread. I couldn’t taste the ham or cheese. I’m thinking next time I will add more ham, or use a different meat, like sausage, add some herbs and also use sharp cheddar instead of mild.
I might try adding the mustard as suggested above and some herbs. I found these a bit on the bland side as well. On the upside, I substituted apple sauce for egg (my little one is allergic) and they came out fluffy!
I made these and they turned out tasteless and dry – followed the recipe to a tee and I am a baker, so I know my way around the kitchen. I think they could use some spices and maybe less flour since that is all I taste in these. do yourself a favor and if you make them half the recipe – complete waste of all these ingredients.
So sorry to hear that – what do you think will make this recipe better? I am open to hear your thoughts about this.
mine turned out tasteless and dry too. not to mention the batter was odd. i had to add more buttermilk at the end to actually be able to scoop the batter into a muffin cup. dh has been eating them b/c no one else will. it needs another herb. it is def. missing something,
I made these hoping to post a reply to Alison that I thought they were great, however I agree with everything she said about them. They were dry, tasteless, and too salty. (And I used the same Trader Joe’s Ham you said you used.) They were proclaimed inedible by all–my 2yo, husband, myself and my best friend. I like most of the recipes on Weelicious, but this one is not for me! For others trying it: listen to Alison’s advice: half the recipe so you aren’t wasting as many ingredients if you don’t care for these either.
Made these last night, wasn’t sure what to expect. My son really liked them! Thanks Catherine
Just made them, and my 20 month old who refuses any kind of meat ate them up. I drizzled a tiny bit of honey on his, though! I loved mine warm with some butter! This will be PERFECT for on the go! Thanks so much!
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Hi,
I am going to make these tonight, and I am wondering:did you shred or dice the cheddar?
Thanks!
I shredded the cheddar
My daughter is lactose sensitive & can use soy cheese but any suggestions in replacement of the buttermilk??
Soy milk or rice milk, or even almond would be fine
I made these with my little sister (she’s 9 & I’m 20). She’s the worlds pickiest eater, but she gobbled these up with a little bit of honey to dip them in! Thanks for the great recipes!
Lactose free yogurt and soy cheese worked!!! I even added craisins and the kids totally digged it!!
I just made these, and don’t really like them. I have to agree somewhat with Allison from above- they just taste like flour to me, and I too followed the recipe to a tee. I don’t taste the ham or cheese.
I’m hoping my 13 mo. old will disagree with me though, because I’d hate for all these muffins to go to waste.
Maybe this just wasn’t the recipe for us, this time around, but your others have been a great match! I’m excited to try more.
I just made these for my son who is 7 and they came out dry and bland. I added spices, pepper, ec., but they were really tasteless and I threw them out. My 5 year old daughter who eats everything said “blech”. I think they need less flour, more liquid, and definitely more spices. By the way, I used more ham and more cheese than it called for and it was still a bust.
Catherine, I just took these out of the oven and I just had to test one. They were delicious! Hopefully, my kids will think so in the morning. They will be eating them for breakfast. I could really taste the ham and cheese–definitely more of a savory taste, but, I definitely liked them.
Hi Catherine, what’s the best way to reheat these muffins in the morning if I store them in the freezer?
Pop them into the toaster oven or oven at 300 for 5-10 minutes
Just made these with my three-year old son, who is pretty picky when it comes to eating meat OR cheese these days, but he gobbled one up fresh out of the oven! He also wanted to eat a bunch of the ham while we were making them, so hopefully I can reintroduce him to ham and cheese sandwiches, ham in scrambled eggs, etc., which I haven’t offered in a long time because he constantly refused them or picked them apart. The real test will be if I can get him to eat another muffin for breakfast tomorrow… I swear he has a short-term memory when it comes to food!
Hi Catherine!
How long can you freeze these for?
Up to 3 months
How do you reheat these? My daughter loves them, but I keep making them into a chewy mess when I reheat them…
The best way to reheat them is to do it in a toaster oven or even in your oven at 300 for 5-10 minutes
They come out nice and toasty!
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OK, I’ve had a 1/2 and 1/2 response about this recipe, some loving and some less then thrilled. I’m going to make it again next week and play with it a little. Suggestions always welcome!
Definitely think they could benefit from some fresh chive added in, as well as more cheese. Perhaps a sharper cheddar or a Gouda. Pepper maybe?
sounds yummy!!
Made these the other night. Kinda tasteless over here, too. Daughter loved them, however
so that’s a win for me. To make them more adult-palatable, I think I’ll add more cheese and thicker cuts of ham (I used Black Forest, thin-sliced from the deli). I’m goint to keep playing w/ it because I love the concept and idea. I’d like for them to be a little less dry and more savory. A great recipe, Catherine, that can be tweaked! Thanks!
Mother of 1 1/2 year old twin boys and making my second batch this week. I like to cut corners (or “simplify” if you will) where ever possible… so instead of using muffin tins – one more thing to wash – I dropped large dollops like biscuits on a cooking sheet and they came out great! Totally held there form. Thanks for helping out a mom (and 2 boys) bored with all her usual meals.
….and that would be ‘their’ form. Have I mentioned I’m a tad tired?
Catherine,
Do these need to be stored in the fridge or freezer instead of on the counter?
I put mine in the fridge and some in the freezer for later
I made these yesterday. Yum! After reading all the responses I decided to add 1/2 cup plain full-fat yogurt, also increase the ham and cheddar. They were moist and the tot (and hubby) loved them. I think that some seasonings would help. I am eager to see what alternations Catherine comes up with. Thank you!
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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!
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 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 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!
If I wanted to add a veggie puree to this would I cut back on any of the liquid ingredients?
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 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.
So I just made these muffins, and I have to say, BRAVO!! I tweaked somethings:
2 1/4 cups of flour instead of 2.5
a little over 1 cup of cheese
1/8 cup of canola oil
12 tbsp of flax seed
1/2 of cup of squeezed out spinach
1.5 tsp of dijon mustard
1.5 tsp of greek yogurt
I thought the flavor would be too powerful, esp looking at the batter but they came out so light and fluffy and YUM!
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.
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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
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 and wasn’t too fond of it. it’s very dry and bland.
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’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 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!
The secret to these muffins is drizzling honey on top!! They tasted a tad bland (but still good) over here, too…but once you put a thin smear of honey on them, all the flavours seemed to pop right out! Next time I will use either a sharp/old cheddar or 1/2 parmesan, 1/2 cheddar for a stronger cheese taste. Oh– I also added a cup of raw shredded spinach for extra nutrition
I made these last night and served them to my almost-4-year-old this morning with honey. He inspected the first one, gave it a little taste, then GOBBLED it down. The only thing I did differently is add maple/agave syrup as I didn’t have pure maple. Delicious muffins, thank you! Keeping this recipe for sure. Nice that it makes enough for me to throw some in the freezer.
I made these for my kids lunches. I didn’t have whole wheat flour, so I substituted half a cup of flour for wheat germ. It has a good base flavor, but they are too bland for my family. I will make them again though as soon as I decided how to better season them. I added spinach as well. Next time I’ll also add Parmesan and see if that adds a better cheese flavor. Good recipe to improve upon though.
Yumm! I just made these to have for breakfast tomorrow, so I don’t know yet how the kids will like them, but the one I just tested (okay, the 2 I just tested) was pretty delicious. After reading some of the other comments about the muffins being a little bland, I added a little more salt, some pepper, and I sauteed about 1/2 c. of onion and folded that in with the ham & cheese. I think they’d be pretty good with some herbs in there too!
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Just made these with a load of leftover ham. Used extra ham and cheese from the get go. Once the batter was done, I felt it was thick so I read reviews and decided ti dump in more buttermilk and syrup. We tested the first batch and decided they were rather good. I just added more syrup to pump up the flavor profile for the kiddos and the next batch was great. Thank you Catherine, I have been hooked since I first tried your veggie pancakes. Also, I agree that we need to tell the kids what’s in their food so they associate zucchini with yummy.