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Ham and Cheese Muffins

Ham and Cheese Muffins from Weelicious

Sweet muffins are so yesterday, it’s all about savory muffins and these Ham and Cheese Muffins are exactly the reason why. Not only are they packed with protein making them a great choice for school lunch, but they’re also the perfect size to fit inside a lunch (or work) box. Served with tons of vibrant vegetables, kale chips and a Mini Babybel snack cheese and you’ve got a complete meal that’s perfect for this Rewind Wednesday!

Ham and Cheese Muffins from Weelicious

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 from Weelicious

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.

Ham and Cheese Muffins from Weelicious

Ham and Cheese Muffins from Weelicious

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!

This post contains affiliate links for which I receive payment. While I receive compensation as a brand ambassador, all opinions are my own.

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Ham and Cheese Muffins (Makes 18 Muffins)

Prep Time: 5 mins Cook Time: 20 mins

nut free

Ingredients

  • 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

Preparation

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.

Accompaniments

Honey or Butter

Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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69 comments

  • Natalie

    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!

    leave a comment

  • Lina

    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!!

    leave a comment

  • Anna

    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!

    leave a comment

  • Ashley

    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!

    leave a comment

  • Ivette

    If I wanted to add a veggie puree to this would I cut back on any of the liquid ingredients?

    leave a comment

  • Pris

    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)

    leave a comment

    • Catherine

      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.

      leave a comment

  • Sarah

    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.

    leave a comment

    • Loubna

      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! :-)

      leave a comment

  • Ham And Cheese Muffins Cutie Pie Daycare – Learning Through Play

    [...] the link for the [...]

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  • Karen

    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 :)

    leave a comment

  • Paula

    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 :)

    leave a comment

  • Heidi

    i made these and wasn't too fond of it. it's very dry and bland.

    leave a comment

  • Tiffany

    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...

    leave a comment

    • Catherine

      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 :)

      leave a comment

  • Isabella

    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!

    leave a comment

  • Kate

    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 ;)

    leave a comment

  • Pamela

    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.

    leave a comment

  • Caroline

    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. :-)

    leave a comment

  • Julia

    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!

    leave a comment

  • Raisin

    <strong>raisin bran muffins,bran muffins,muffins...</strong>

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  • What Ate Wednesday &#8211; Going Green! The Road Best Traveled

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  • Maura Riordan

    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.

    leave a comment

  • Jenn Fleet

    Can I use rice flour instead of white/whole wheat? I have a gluten free kid....

    leave a comment

  • Beyond PB&amp;J: Back-To-School Lunch Box Ideas My Family Blog

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  • Di H.

    I think this was a good recipe. Perhaps the children like them because they are bland since a lot of their food is more bland as they have more heightened taste buds than adults and can probably taste the ham &amp; cheese better or perhaps some don't like it because they are used to more sugary foods. one can never tell. I love plain foods because I want the flavor of the food itself but my husband is always try to dr. it up with hot sauce or steak sauce or mustard. Different flavors for different folks!

    leave a comment

  • Lara

    Yes, I'd agree on bland and dry for this recipe. I used lots of ham and cheese but it just tasted like a less tasty Bisquick-like biscuit.

    While everything else I've made from Weelicious is dee-lish, I vote this one off.

    leave a comment

    • Raneem

      Hey! I like that lens too. I bought it about a month ago. The only prbelom I've been having is that it tends to be hard to manually focus. (At least, for me anyway!) I hardly ever autofocus so I have to make sure I get it focused after I take a picture. I hope you are loving Nashville!

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  • Toddler Food September 2012 Menu Oamc From Once Month Mom

    [...] Blueberry MuffinsFruity Breakfast BurritosEgg In A HoleVeggie PancakesLunchesHam &amp; Cheese MuffinsGrilled Cheese RollsMini French Bread PizzasPizza In A Sleeping BagChicken &amp; Broccoli [...]

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  • Sarah Infante

    This recipe looks fantastic even for lunch! The most common complaint I hear from my school-age son is that he never gets anything FUN in his lunchbox. However this recipe has it all; meat, eggs, cheese, milk, and wheat flour. Add a cup of applesauce and it's really a complete meal!

    leave a comment

  • Beth

    This is the third recipe of yours that I've made in three days....all are incredible! I subbed whole wheat pastry flour and threw in some scallions that I needed to use up. What a great recipe! Also just got your cookbook and can't wait to dive in.

    leave a comment

  • Savory Muffins Healthy Food Recipe

    [...] Ham and Cheese Muffins are not usually tasty and ideal for small hands to hold, they’re a good approach for kids to get protein and carbohydrates all in one, along with fiber from a whole wheat flour. [...]

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  • Angela

    I added spinach and used garlic salt instead of regular salt. They just came out of the oven and they are great! I will try them out on my one year old tomorrow. I expect they'll be a hit!

    leave a comment

    • Cesalyn

      above. Score should be close to 90k. 2. One may have two oopitns with the second BB. High arc to go down the left inside of the main structure if an opening is at the top. This shot can be lined up with the BB slightly touching the stem of the sling. Or a high arc to go down the main structure more towards the middle or middle right side of the center to take out the right side tnt and its structure. Leaving a very small gap between the BB and sling's base can get the bird into that area if the top blocks do not jam it up to much. 3. BB to clear out left inside of main structure with a high arc. There seems to be a sweet spot above that level side tnt inside the main structure. I was able to hit it about 3 times (out of about 3,000) where the BB went all the way to the bottom and took out everything. 4. BB = same as #3 5. BB = bonus bird 6. BB = bonus bird This level was a challenge to gain 1k. There has to be a better technique to get higher points. Was able to get the pigs with three birds remaining but the scores were in the 207k range and less.

      leave a comment

  • Beth

    I just made this recipe and holy cow, is it delicious!! After reading some comments that said the muffins were a bit dry and bland, I made the following adjustments: 1 1/4c APF, 3/4c whole wheat flour, a sprinkling of dried mustard (not sure exact measurents, maybe 1/8tsp?), and I used honey because I didn't have any syrup. I made mini muffins, and my hubs and I loved it! Very savory and delicious. My 16 month old daughter hasn't had one yet, so I can't speak for kid approval, but the adults of the house at least love them!

    (Also, this is my new favorite site! It's helped me out of many a tight spot when it's come to feeding my picky toddler)

    leave a comment

  • Emily

    Wow! These are AWESOME! I did as the other reviewers reccommended and added extra sharp cheddar cheese, extra ham and extra buttermilk. They turned out so moist and tasty! My two toddlers gobbled them up. I serve warm with just a little honey spread on top. Thanks again for another amazing recipe!

    leave a comment

  • Chrissy

    I realize this might seem like a silly question, but what could I substitute for ham? I don't eat meat, but a savory muffin sounds intriguing. I could try a meat alternative, I suppose, but have you ever made veggie and cheese muffins? Thanks in advance! :)

    leave a comment

  • Lisa

    Thanks Catherine!
    I just baked a batch and they are delicious! I did double the cheese and syrup per previous comments and they are delightful! I also used organic ham and added basil. My twin 16 mos boys love them!!

    leave a comment

  • Lauren

    I am wanting to make these for my daughter but would like to try them with oat flour. Any idea how I would successfully swap that for the all purpose? They look delicious!

    leave a comment

    • Catherine

      I haven't tried these with oat flour, but I would love to know your results if you do so!

      leave a comment

  • Bonny Lee

    I found a similar recipe recently that added grated zucchini and a finely chopped onion. I think that would add some moisture, and help them not be so dry. Other than that, the recipes are very similar.

    leave a comment

  • Samantha Hooper

    How long do these keep for? Also do they freeze well? It's just my husband, daughter and I so I don't want anything to go to waste.

    leave a comment

  • Samantha Hooper

    How long do these keep for? Also do they freeze well? It's just my husband, daughter and me and I don't think things to go to waste.

    leave a comment

    • Catherine

      They'll keep for about a week in the fridge! Freeze for up to 4 months!

      leave a comment

  • Janna

    Do you think I could eliminate the eggs? Son is allergic....

    leave a comment

    • Rosemary

      Hi. My son had egg white allergies. You can leave out the eggs, in my experience muffins are just more crumbly. You also could substitute flaxsed and water.

      leave a comment

  • Jessica

    I made these on a Sunday, just like the author proposes - man are they scrumptious right out of the oven! I doubled the syrup and cheese like some others suggested. However, when I went to reheat them on Monday morning I was really disappointed with how dry they had become. I microwaved them for about 10 seconds after they had been kept in the fridge overnight. Tomorrow I am going to try toasting them instead and adding some butter - not a healthy strategy but something has to be done about it - I have about 40 mini muffins in the freezer that need to be eaten!

    leave a comment

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  • Amber

    If I only have whole wheat flour, would I just use that in place of the all-purpose and in addition to the whole wheat flour already called for?

    leave a comment

  • anoushka44

    If I sub ham for turkey bacon do I cook the bacon first? ( hubby doesn't eat ham)

    leave a comment

  • MHTeach

    When it comes to food, my toddler is very particular on what he likes and dislikes. These muffins were a HIT! He ate an entire muffin and then asked for another. I was left shocked and so happy at the same time. Thank you!

    leave a comment

  • Jennifer Coleman

    Hi, is this version the updated recipe? Really want to make these for my toddler, but want to make the updated one only. Sounds yummy!

    leave a comment

  • Marlene

    I've tried this before, way back when, and they were not great, no one ate them. So this time I DOUBLED the ham AND the cheese (aged cheddar), added onions sauteed in chicken stock, added dry mustard, doubled the honey AND the salt and added a half cup extra buttermilk and.... still very disappointing. No one likes them. I think this is just not the recipe for my family.

    leave a comment

  • Jenninyc

    Big hit at our house!

    leave a comment

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  • Darcyt

    Found them dry, dense, and bland. Definitely double the syrup and even consider adding some cinnamon or something. Anything to spice them up. They are very doughy and bland even for my one year olds.

    leave a comment

    • Sarah

      The batch I made came out dry and too dense also. I tried cutting them in half and melt additional cheese but my girls did not like them. I love the idea of these muffins, but no one will eat them. I am open to any suggestions.

      leave a comment

  • Levitra

    It's always a pleasure to hear from someone with expertise.

    leave a comment

  • Kourtney

    Bummer, ours were so dry.

    leave a comment

  • But Cialis

    There's nothing like the relief of finding what you're looking for.

    leave a comment

  • Liz

    Love these muffins. Thank you.

    leave a comment

  • Portgas

    I just made this and I think I ran into the same problem as Elaine Livingston. I ceookd the ham like you showed but when I added the eggs they slid right off the ham. I made the best of it anyway and made a egg &amp; ham sandwich. :)

    leave a comment

  • Valjean

    I was seolsuriy at DefCon 5 until I saw this post.

    leave a comment

  • Patricia

    I was very happy to see great breakfast muffin recipe; however when I pressed the print button, all that came out that was legible, was in large red letters was,Ham &amp; Cheese Muffins. The body of the recipe came out looking like a code of some kind. I am on the Weelicious mailing, list that is how I got the recipe in the first place. I plan on making these muffins, but I would have liked to get a printed copy.

    leave a comment

  • Levitra

    It's really great that people are sharing this information.

    leave a comment

  • Allison Duncan

    Made this for breakfast this morning and my girls enjoyed them. I added a small grated zucchini, bc I had one and wanted them to be moist as possible for freezing. I made buttermilk with whole milk and lemon juice. Other than that I stuck to the recipe and cooked as mini muffins for about 13 minutes. Yum!

    leave a comment

  • Judith Szedziewski

    These muffins are moist, delicious, and so easy to prepare!
    After reading all of the comments, I did tweak the recipe a tiny bit by
    adding a heaping cup of the shredded cheese, 1/2 tsp. pepper, 1/4 tsp. dried chopped chives, and 1 tsp. poppy seeds.
    I will definitely make these again!

    leave a comment

    • McCord

      So glad these were a hit, and great additions!

      leave a comment